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Zebra Butter Cookies
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1-1/4 cups butter, softened
1 cup sugar
2/3 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3 cups all-purpose flour
1/4 teaspoon salt
1/4 cup baking cocoa
In a large mixing bowl, cream butter and sugars. Beat in egg and vanilla. Combine
flour and salt; gradually add to the creamed mixture. Divide dough in half. Add
cocoa to one half; mix well. Roll each half between waxed paper into a 9-in.
square. Cut both squares into three 3-in. strips. Cut the strips in half
lengthwise to make six 4-1/2-in. x 3-in. rectangles. Place one cream-colored
rectangle on a large piece of plastic wrap; top with a chocolate rectangle.
Repeat layers twice. Wrap in plastic wrap and refrigerate for 2 hours. Unwrap and
cut widthwise into eighteen 1/4-in. slices. Cut each slice with a horse-shaped
cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake
at 375° for 8-10 minutes or until edges are lightly golden. Let stand for 2
minutes before removing to wire racks to cool.
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Printed from tasteofhome.com Jul 22, 2008Copyright Reiman Media Group, Inc © 2008 |