Zebra Cookies
Ingredients
3 cups of all-purpose flour
1 cup of granulated sugar
2/3 cup of powdered sugar
1 teaspoon of vanilla
1 1/4 cups of margarine or butter, softened
1/4 teaspoon of salt
1 egg
1/4 cup of cocoa
Directions
Preparing Dough
Mix flour, both sugars, vanilla, margarine, salt, and egg until dough forms.
Divide dough into halves.
Mix cocoa into 1 half.
Sprinkle a surface very lightly with flour. Pat or roll each half of cough on the floured surface into a 9-inch square.
Cut each square into three 3-inch strips; each strip measuring 3x9 inches.
Cut each 3-inch strip crosswise into half.
Each strip should measure approximately 3x4.5 inches.
Lift 1 brown strip half with large metal spatula and place on plastic wrap. Top with 1 white strip half; press firmly.
Top with remaining halves, alternating colors and pressing layers firmly to form into a bar, about 4.5 inches long, 3 inches wide, and 3 inches high.
Wrap in plastic wrap and refrigerate until chilled, 1 to 2 hours.
Baking Cookies
Heat the oven to 375 degrees.
Cut bar of dough crosswise into about eighteen 1/4-inch slices.
Cut each slice with floured horse-shaped cookie cutter, about 3x2 inches.
If desired, cut each slice crosswise in half instead of using a cookie cutter.
Place on an ungreased cookie sheet.
Bake cookies until edges begin to brown, 8 to 10 minutes. Let cookies cool slightly, then remove form cookie sheet with a spatula.
Makes about 18 cookies.
Recipe from Alpha-Bakery Children’s Cookbook by Gold Medal Flour.
