Zebra Cookies

Last weekend a dear cousin (more like a big sister) gave birth to her first baby. As this sweet little girl entered the world and officially made Amy a mother, I waxed nostalgic about my own childhood. I’ve shared recipes from the Alpha-Bakery Cookbook before, but there’s something about the next generation arriving that makes me want to pore over the memories of my own.

And so I made zebra cookies.

These whimsical treats live up to their name when cut out with a horse-shaped cookie cutter, but I don’t own one and probably won’t buy one. (I don’t really like horses… shhhhh!) So they’re rectangular zebras. As seen here.

The assembly process for these cookies isn’t too difficult, but I like to visualize things, so here you go:

1) Form each section of dough into a ball.

Make two balls of dough

2) Roll each ball on a floured surface into a 9-inch by 9-inch square.

Shape each into a square

3) Cut each square into three strips and cut the strips in half so you end up with six rectangles.

Slice into six rectangles

4) Carefully stack each rectangle, alternating in color, until you have a tall brick. Press down firmly as you stack so all the layers adhere. Wrap and chill in the refrigerator.

Stack the rectangles (alternating colors)

5) Slice the brick into 18 slices, each one about 1/4 inch thick.

Slice!

6) Cut each slice in half, transfer to a parchment-lined cookie sheet, and bake.

And bake!

7) Enjoy!

Zebra cookies

••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••••

Zebra Cookies

  • 1 1/4 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp. vanilla
  • 2/3 cup powdered sugar
  • 3 cups all-purpose flour
  • 1/4 tsp. salt
  • 1/4 cup cocoa

Cream together butter and granulated sugar until light and fluffy. Slowly beat in egg and vanilla until well combined. Stir in powdered sugar, flour, and salt just until dough comes together. Remove half of dough and set aside. Stir cocoa into the remaining half of dough until well combined.

Form each flavor of dough into a ball, and then roll each ball on a floured surface into a 9-inch by 9-inch square. Cut each square into three strips and cut the strips in half so you end up with six rectangles.

Carefully stack each rectangle, alternating in color, until you have a tall brick. Press down firmly as you stack so all the layers adhere. Wrap the block of dough with plastic wrap and chill in the refrigerator for 1-2 hours.

Preheat oven to 375° F. Cut block of dough crosswise into eighteen slices, each one about 1/4 inch thick. Either cut out a zebra shape using a cookie cutter, or cut each slice in half and transfer to a parchment-lined cookie sheet. Bake for 8-10 minutes, or until edges just start to brown. Cool on rack.

Makes 36 cookies.

Source: The Alpha-Bakery Children’s Cookbook.

Advertisements

5 thoughts on “Zebra Cookies

Join the fun!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s