A sweet sugar cookie that resembles shortbread and is laced with a black cocoa dough to create the appearance of a zebra with two different tones.
– 263.67 g or 1 cup butter– 140 g or 1 cup powdered sugar– 58.33 g or ¼ cup granulated sugar– 0.58 tsp fine sea salt– 2.33 teaspoons pure vanilla extract– 1.17 large egg– 303.33 g plus 65g or 2 cups flour, plus ½ cup (divided)– 46.67 g or ⅓ cup black cocoa
INGREDIENTS
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INSTRUCTION
Attach paddle to stand mixer butter and sugar bowl. For 3-5 minutes, cream the mixture until fluffy. Add egg, vanilla, and salt. Mix in flour. Correctly halve the dough.
STEP 1 .
Mix in the remaining flour (65g or ½ cup) to half. The other half cocoa. Weigh all the dough, add half to the stand mixer bowl, mix with flour, and wrap in plastic.
STEP 2.
Combine, wrap, cocoa, second half). Wrap and refrigerate both doughs for an hour. Three hours dry them out and make them hard to work with. Heat oven to 350 F.
STEP 3.
Baking sheet parchment. Form a 12x20-inch floured vanilla dough rectangle. Repeat chocolate dough. Split vanilla chocolate dough lengthwise. 4 layers.
STEP 4.
Roll this stack to 2 inches all around gently but firmly. Half-doughs stack. Roll it another inch to expand. half-length stack. The rectangle should be 12" long and 2-3" wide.
STEP 5.
Trim rectangle edges. Divide the rectangle into two 6" rectangles, then flatten and stretch it to 12" long and 4" wide with the rolling pin. If needed, trim edges.
STEP 6.
For non-stick layers, brush egg white or water. Refrigerate for 10 minutes in plastic. Heat oven to 350 F. Cut the log every 1 cm with a chef's knife (thicker cookies).
STEP 7.
Instead of pushing with the knife, gently saw layers to clarify. Each cookie needs sheet space even though they won't spread. Bake 12 min.