Zebra Cookies Recipes

ZEBRA BUTTER COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well., Divide dough in half. Add cocoa to one half and mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2x3-in. rectangles., Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices., Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool.

ZEBRA COOKIES

Steps:

• Heat oven to 350°F Divide cookie dough into 12 equal pieces. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball. On un greased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining 6 balls until ready to bake.
• Bake 11 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Bake remaining balls of dough.
• In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set before storing.

CHOCOLATE ZEBRA COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a small bowl, combine flour, cocoa powder, baking soda and salt; mix well.
• In a medium sized bowl, beat butter and sugar until creamy.
• Add egg and vanilla to cream mixture; beat well.
• Add flour mixture and chocolate chips; mix well.
• With the large pampered chef cookie scoop, drop 6 scoops of dough, 3 inches apart, onto rectangle stone; flatten slightly (cookies will spread while baking).
• Bake 14-16 minutes or until cookies are almost set and cracked on top. (Centers will still be moist. Do not over bake).
• Cool 5 minutes on stone; transfer to cooling rack; cool completely.
• Repeat with remaining dough.
• Melt white chocolate in the microwave on High for 1-2 minutes or until chocolate is melted and smooth, stirring every 30 seconds.
• Drizzle cooled cookies with melted chocolate; allow chocolate to set completely.

ZEBRA BROWNIES

Steps:

• Heat Oven to 350*. Generously grease bottom only of 13x9" pan.
• In small bowl, blend all filling ingredients; beat at medium speed until smooth; about 1 minute.
• Set aside.
• In large bowl, combine all brownie ingredients; beat 50 strokes with a spoon.
• Spread half of the batter in prepared pan.
• Pour cream cheese mixture over batter, spreading to cover.
• Place spoonfuls of remaining batter on top of cream cheese.
• Marble by pulling knife through batter in wide curves, then turn the pan and repeat.
• Bake at 350* for 30-35 minutes.
• DO NOT OVERBAKE.
• Cool; for ease in cutting, refrigerate at leas1 1 hour.
• Cover tightly and store in refrigerator.

ZEBRA BARS

Steps:

• Preheat oven to 350°.
• Butter a 13 x 9-inch baking pan.
• Melt 1 cup of the chocolate chips in a small saucepan over low heat, let cool slightly- (Or place the chips in a bowl and microwave on HIGH, stirring every 30 seconds, until melted, about 2 minutes.) Set aside.
• Sift together the flour and baking powder and set aside.
• In a large bowl, beat the butter and the brown sugar until light and fluffy.
• Beat in the eggs, one at a time, beating thoroughly after each addition.
• Add in the vanilla.
• Stir in the sifted dry ingredients until blended.
• Transfer half of the mixture to another bowl.
• Stir melted chocolate into one portion until blended.
• Spread chocolate batter in the prepared pan.
• Drop remaining batter by tablespoonfuls onto the chocolate batter.
• Spread carefully into an even layer.
• Sprinkle with remaining 1/2 cup chocolate chips and the walnuts.
• Bake on the center rack for 30 minutes, or until the edges begin to pull from the sides of the pan.
• Cool in the pan on a wire rack before cutting into bars.