Zebra Striped Shortbread Cookies
One way to make zebra shortbreads:
This recipe is directly from Bon Appetit, which to me right now, is the end all be all in terms of recipes and chefs. All of their chefs in the test kitchen make everything so easy and relatable. Uh and their funny as hell, so if you're NOT watching these videos (streaming or on youtube), I simply do not fuck with you.
Zebra-Striped Shortbread Cookies Recipe | Bon Appetit
Ingredients :
- 2⅓ cups all-purpose flour, divided
- 1½ tsp. kosher salt, divided
- ⅓ cup Dutch-process cocoa powder
- 1¼ cups (2½ sticks) unsalted butter, room temperature
- ⅔ cup granulated sugar
- ¼ cup powdered sugar
- 1 large egg yolk
- 1 tsp. vanilla extract or paste
- 1 large egg, beaten to blend
- ¼ cup sanding sugar (any color
Method:
- Whisk 1⅓ cups flour and ¾ tsp. salt in a medium bowl. Whisk cocoa powder, remaining 1 cup flour, and remaining ¾ tsp. salt in another medium bowl. These are the bases for your chocolate and vanilla doughs.
- Beat butter, granulated sugar, and powdered sugar in the bowl of a stand mixer on medium-high speed until light and fluffy, about 4 minutes. Add egg yolk and vanilla and beat until smooth. Divide mixture between the 2 bowls of dry ingredients (about 1 cup in each). Scrape vanilla mixture back into stand mixer bowl (save the mixing bowl) and beat on low speed just until combined. Return to reserved bowl. Repeat process with chocolate mixture.
- Arrange 2 large sheets of parchment paper on a work surface. Dollop one-quarter of chocolate dough in the center of each sheet and pat into rough 6x2" rectangles. Dollop one-quarter of vanilla dough on top of each chocolate slab and pat into rectangles the same size and shape so that you have 2 layers each. Repeat entire process so you have 4 alternating layers. Tightly press stacked dough into cylinders about 1½" wide and 8" long, using the parchment to help you. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.
Working one at a time, unwrap dough and brush with egg.
Carefully sprinkle surface with sanding sugar and roll logs in sugar to coat well (really press dough into sugar so it sticks).
Slice into rounds a generous ¼" thick, rotating after every few cuts to keep slices round. Arrange cookies on parchment-lined baking sheets, spacing 2" apart.
Bake, rotating baking sheets top to bottom and front to back halfway through, until edges are just set, 12–14 minutes.
Let cool on baking sheets.
OKAY, now the dude that wrote this, Chris Morocco, is very very good and made an amazing tasting recipe, but I got a little lost in the methodology, the actual stacking of the vanilla and chocolate shortbreads, so I went to the internet to help me and THIS dude made the whole recipe from start to finish and it helped me enormously.
Geoffrey Alan:
How to Make the Famous Zebra Shortbread Cookie: Bon Appétit Test #5
However, I disagree with both these dudes about cooloing these cookies on the baking sheets. The sugar that they were rolled in has caramelized over baking and if you leaves the cookies to dry on sticky, sugared baking sheets they WILL stick there and break upon removal. FYI
Also, clean your knife in between each slice, to get precise zebra stripes.
And now, how in the hell did I bake a shit load of cookies half naked, breastfeeding half the time, and WITH a two and a half year old asking me every question under the sun???? WITH GREAT DIFFICULTY, my friends, great motherfucking difficulty.
Say half again.
Half.
You need something to bring to a party? This is #thethingyoubring
You need something to bring to a party? This is #thethingyoubring
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