ZEBRA CHRISTMAS RECIPES
ZEBRA COOKIES | BETTER HOMES & GARDENS
As these cookies puff during baking, the chocolate appears through the powdered sugar, forming zebra stripes. Striped candy kisses enhance the effect.
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 28 minutes
Prep Time 20 minutes
Yield 48 cookies
Number Of Ingredients 9
Steps:
- Stir chocolate in small heavy saucepan over low heat until melted. Cool. Combine eggs, sugar, melted chocolate, oil, baking powder, and vanilla in large bowl. Gradually add flour to chocolate mixture, stirring until combined. Cover; chill 2 hours or until easy to handle.
- Shape dough into 1-1/4-inch balls. Roll in powdered sugar. Place 2 inches apart on a parchment-lined or ungreased cookie sheets. Bake in 375 degree F oven 8 to 10 minutes or until edges are set and tops cracked. While still hot, press a kiss into the center of each. Cool on a wire rack. Makes about 48 cookies.
Nutrition Facts : Calories 104 calories, CarbohydrateContent 14 g, CholesterolContent 13 mg, FatContent 5 g, ProteinContent 1 g, SaturatedFatContent 2 g, SodiumContent 24 mg
ZEBRA-STRIPED SHORTBREAD COOKIES RECIPE | BON APPÉTIT
Why choose between the two greats, vanilla and chocolate? Each bite of this art deco shortbread has just the right amount of both. Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
Provided by Chris Morocco
Yield Makes 40–48
Number Of Ingredients 10
Steps:
- Whisk 1? cups flour and ¾ tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining ¾ tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.
- Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until smooth. Divide mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low speed just until combined. Return to reserved bowl. Repeat process with chocolate mixture.
- Arrange 2 large sheets of parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6x2" rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers. Tightly press stacked dough into cylinders about 1½" wide and 8" long, using the parchment to help you. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.
- Place racks in upper and lower thirds of oven; preheat to 350°. Working one at a time, unwrap dough and brush with egg. Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks). Slice into rounds a generous ¼" thick, rotating after every few cuts to keep slices round. Arrange cookies on parchment-lined baking sheets, spacing 2" apart. Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12–14 minutes. Let cool on baking sheets.
- Do Ahead: Dough can be made 3 days ahead; keep chilled. Cookies can be baked 5 days ahead; store airtight at room temperature.
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ZEBRA-STRIPED SHORTBREAD COOKIES RECIPE RECIPE | EPICURIOUS
Stacking the dough in alternating colors and then smushing them into a roll is as easy as making shapes with Play-Doh. The method makes for a fancy-looking swirl that novices can succeed at too.
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