Zebra Butter Cookies Food

THE BEST BUTTER COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a medium bowl. Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on high speed for a full 2 minutes, scraping down the bowl halfway through the mixing; the butter should be very light and fluffy. Add the egg and vanilla and beat on medium speed until well combined. Add half the dry ingredients and beat on low speed to combine. Scrape down the mixing bowl before adding the remaining dry ingredients and beat to combine. Refrigerate for 1 hour in the bowl for drop cookies, or form into a 1-inch log for slice-and-bake cookies.
• Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Place the turbinado sugar in a small bowl. For drop cookies, scoop the cookie dough with a 1 tablespoon-size cookie scoop and then dip the tops of the cookie dough balls into the sugar. Place onto the prepared baking sheet.
• For slice-and-bake cookies, cut the log into 1/2-inch-thick rounds. Press the tops into the sugar and place on the prepared baking sheet.
• Bake the cookies until slightly puffed and lightly golden on the bottom, about 15 minutes.

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 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.

GIANT PEANUT BUTTER ZEBRA COOKIES

Steps:

• heat oven to 350*.
• divide dough into 12 equal pieces -- with floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into a ball.
• place 6 balls on ungreased sheet, arranging evenly apart.
• refrigerate remaining balls until ready to bake.
• bake at 350* for 11-14 minutes.or golden brown --
• cool 1 minute, remove to rack to cool completely.
• melt chocolate chips and crisco, drizzle over cooled cookies.

ZEBRA ICEBOX COOKIES

Steps:

• 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, cream the butter and sugar together.
• Mix in the egg and vanilla. 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.
• Put 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 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.

BUTTER COOKIES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Beat the salted butter, vanilla and sugar together with an electric whisk until pale and fluffy. Sift over the flour and beat again until just combined. Spoon the dough into a piping bag fitted with a medium star nozzle.
• Pipe the dough in small 5cm swirls on one large or two smaller baking trays lined with baking parchment, spacing them apart to allow for them to spread. Bake for 15-20 mins until pale golden.
• Leave to cool on the trays for 5 mins, then transfer to a wire rack to cool completely.