Zebra Icebox Cookies
Ingredients:
⢠1 square (1 ounce) unsweetened chocolate
⢠1-1/2 cups all-purpose flour
⢠1/4 teaspoon salt
⢠1 teaspoon baking powder
⢠1/2 cup (1 stick) unsalted butter , softened
⢠3/4 cup sugar
⢠1 large egg
⢠1 teaspoon pure vanilla extract
Directions:
Melt the chocolate in the top of a double boiler over barely simmering
water; set aside to cool slightly. In a small bowl, whisk together the
flour, salt, and baking powder; set aside. In a medium bowl, with an
electric mixer on medium speed, cream the butter and sugar together. Mix
in the egg and vanilla extract. On low speed, slowly add the flour
mixture to the butter mixture and combine well. Place one half of the
dough on a sheet of waxed paper. Stir the cooled melted chocolate into
the remaining half of the dough. Blend until the color is uniform.
Scrape the chocolate dough onto the waxed paper alongside the vanilla
dough and press the two together to form a ball. Knead just long enough
to achieve a marbleized effect. Shape the dough into a 1 by 12-inch log.
Wrap tightly in waxed paper or plastic wrap and twist the ends closed.
Chill for 2 to 3 hours or until firm. Preheat the oven to 375°F.
Lightly grease the baking sheets. Cut the chilled dough into
1/4-inch-thick slices and place 1 inch apart on the prepared baking
sheets. Bake in the center of the oven for about 8 to 9 minutes, or
until the cookies are set but not browned. Let the cookies cool on
the baking sheet for a few minutes, then transfer them to a wire rack to
cool completely. Store in an airtight container. Well-wrapped cookies
may be frozen.
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«´¨`·.. ¤
"Worry looks around, sorry looks back, Faith looks up."
~Angelique~
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