Zebra Cookies

Roll out different colors and stack and cut

pull dough to make a long log

Roll and twist dough

Rolled log ready to be rolled in chocolate sprinkles

Slice and bake

 I received this recipe from a recent potluck.  They tasted great and were fairly easy to put together.  They are going into my Holiday Cookie Basket.  This is a keeper.



Zebra  Refrigerator cookies
Preheat oven to 325 degrees
Only use cake flour
2 cookie sheets lined with parchment or silpat

Vanilla Dough:
1 cup butter, room temperature
1 cup plus  1/3 cup powdered sugar
2 tsp pure vanilla
2¾ cups cake flour
pinch salt

Chocolate Dough:
1 cup butter, room temperature
1 cup plus 1/3 cup powdered sugar
2 tsp pure vanilla
2¼ cups cake flour
1/2 cup unsweetened cocoa powder
pinch salt
Chocolate sprinkles

Directions for Vanilla Dough:
With electric mixer on lowest setting, combine butter and powdered sugar. Add vanilla, mix. Add flour and salt, mix. Mixture will be very crumbly, keep mixing on lowest speed, it will come together. When dough comes together, set aside and place in fridge.

Directions for Chocolate Dough:
With electric mixer on lowest setting, combine butter and powdered sugar. Add vanilla, mix. Add flour, cocoa and salt, mix. Mixture will be very crumbly, keep mixing on lowest speed, it will come together. When dough comes together, set aside.

Forming into logs:
Divide vanilla dough into thirds. Divide chocolate dough into thirds. Flatten each dough piece with your fingertips into a 7″x4″ rectangle.Stack them on top of each other.  Cut stack in half.  Roll each stack to a log shape.

Marbling of the logs:
With both hands, twist the dough about three times and at the same time gently extend the dough log.  Roll with palms on a flat surface to shape a very round, about 8 inch log.
Spread the sprinkles in a pan.  Roll each dough log back and forth in the sprinkles to cover the outside of the log, pressing sprinkles gently into dough to adhere. Wrap logs in plastic wrap and refrigerate until firm, at least 1 hour or more.

Baking:
Using sharp knife, cut 1/4″ thick slices from log and arrange on baking sheet, 1/2″ apart. Bake 12 minutes, just until they are no longer shiny on top and are slightly firm, there should be no golden color from baking.  No browning. Cool on baking sheet for 5 minutes, place on wire rack and cool completely.  This cookie taste even better a few days old.