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Gallery Black-and-White Triangles Recipe Summary Servings: 24 Yield: Makes 2 dozen triangles
Ingredients Ingredient Checklist 2 batches Basic Shortbread 1/2 cup unsweetened cocoa powder
Cook’s Notes Cookies will keep, in an airtight container, at room temperature for 2 weeks.
Gallery Black-and-White Triangles
Recipe Summary Servings: 24 Yield: Makes 2 dozen triangles
Gallery
Black-and-White Triangles
Black-and-White Triangles
Black-and-White Triangles
Recipe Summary Servings: 24 Yield: Makes 2 dozen triangles
Recipe Summary
Servings: 24 Yield: Makes 2 dozen triangles
Servings: 24
Yield: Makes 2 dozen triangles
24
Makes 2 dozen triangles
Ingredients
Ingredients
- 2 batches Basic Shortbread 1/2 cup unsweetened cocoa powder
Directions
Prepare 2 batches of basic shortbread, one plain and one chocolate; for chocolate, sift cocoa powder with the flour and salt.
Form each dough into a disk; wrap in plastic and refrigerate for at least an hour (or overnight). Roll out plain dough to 1/4-inch thickness; roll out chocolate dough to 1/4-inch thickness. Place plain dough on top of chocolate dough. Cut into 1 1/2-by-3-inch triangles; refrigerate 20 minutes.
Bake on a cookie sheet until firm and just starting to color, 20 to 25 minutes.
Cook’s Notes Cookies will keep, in an airtight container, at room temperature for 2 weeks.
Cook’s Notes
Cookies will keep, in an airtight container, at room temperature for 2 weeks.
Reviews
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All Reviews for Black-and-White Triangles
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
