Title: Zebras (Striped Chocolate and Vanilla Cookies)
Categories: Cookie Dutch Holiday
Yield: 4 Servings

2		Sticks (1 cup) unsalted
		Butter, softened
3/4	c	Confectioners' sugar
1/8	ts	Salt
2	c	All purpose flour
1	tb	Unsweetened cocoa powder
1/2	ts	Vanilla

In a bowl with an electric mixer cream the butter with the confectioners' sugar and the salt, add the flour, and beat the mixture well until it forms a dough. Transfer half the dough to a small bowl, stir the cocoa powder into 1 of the dough halves, and stir the vanilla into the other half. Chill the doughs, wrapped separately in wax paper, for 30 minutes. On a lightly floured surface roll out each dough into a 6-inch square, cut each square into three 2-inch wide strips, and brush the strips lightly with water. Stack all the strips on top of each other, alternating the doughs, roll out the stacked dough into a 9 x 2-1/2 inch rectangle, and chill it, wrapped in wax paper, for 30 minutes. Cut the dough crosswise with a sharp knife on a cutting board into 1/4 inch thick slices, arrange the slices 1 inch apart on a lightly buttered baking sheet, and bake the cookies in batches in a preheated 350 F,. oven for 12 to 15 minutes, or until the dough is pale golden. Transfer the cookies to racks and let them cool. Makes 36 cookies.

From: Gourmet/ December 1991 Shared By: Pat Stockett From: Pat Stockett Date: 12-08-96 (05:40) The Computer Workshop (40) Cooking

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