Ok so I am a little behind on posting this. I made these a while ago, successfully finishing the book!
I always wante these but, I had never made them before as they always seemed a tad bit intimidating what with the striping and all, plus they use a huge amount of butter, ¾ of a pound which meant I needed to buy butter just for this recipe.
For me anything over 2 sticks means I have to make an effort to buy the butter for the recipe, and going to
the grocery store this last year has been hit and miss with what’s available, and going for just one item
was not going to happen.
The recipe does say one can use Margarine rather than butter, but um…. No.
There is just something about butter, butter is amazing, butter has a creamy delicate taste, butter has
power to make a cookie excel in texture with a soft chewy goodness that margarine just can’t compare
too. And while yes I realize there are circumstances where one cannot use butter due to allergies, or
beliefs, or oh my god I grabbed the wrong thing at the store and I have to get this done now, or you don’t
have the money because butter is expensive. I get that and then yeah by all means use the margarine.
Margarine works but, did I mention I like butter?
The striping on this cooking is achieved by mixing cocoa into half the dough, then rolling out a square
and cutting that square into 6 even squares and stacking the dough alternating colors to make a bar, which
is then refrigerated. Once firm, the bar is sliced and you end up with the stripes.
I then used a horse
cookie cutter to cut out the zebras. I thought they turned out so cute.
Especially the one whose face I
accidently squished a little while putting it on the cookie sheet before baking it turned out looking like a
kitty cat!
And oh wow did they taste good. They had a delicate buttery, chocolatey taste; they were slightly chewy
yet had a slight crisp to them making them a wonderful texture that held together nicely. I was a little
nervous about the stripes separating or breaking apart after they cooked but they did a nice job of holding
together.
I really liked these and if I feel the need for them I would make them again.
And that completes this book, there are several recipes from the book I loved and will make again, and
only a few that I don’t think I will bother with again. making this book one of the best cook books I have.
Ok so I am a little behind on posting this. I made these a while ago, successfully finishing the book!
I always wante these but, I had never made them before as they always seemed a tad bit intimidating what with the striping and all, plus they use a huge amount of butter, ¾ of a pound which meant I needed to buy butter just for this recipe.
For me anything over 2 sticks means I have to make an effort to buy the butter for the recipe, and going to
the grocery store this last year has been hit and miss with what’s available, and going for just one item
was not going to happen.
The recipe does say one can use Margarine rather than butter, but um…. No.
There is just something about butter, butter is amazing, butter has a creamy delicate taste, butter has
power to make a cookie excel in texture with a soft chewy goodness that margarine just can’t compare
too. And while yes I realize there are circumstances where one cannot use butter due to allergies, or
beliefs, or oh my god I grabbed the wrong thing at the store and I have to get this done now, or you don’t
have the money because butter is expensive. I get that and then yeah by all means use the margarine.
Margarine works but, did I mention I like butter?
The striping on this cooking is achieved by mixing cocoa into half the dough, then rolling out a square
and cutting that square into 6 even squares and stacking the dough alternating colors to make a bar, which
is then refrigerated. Once firm, the bar is sliced and you end up with the stripes.
I then used a horse
cookie cutter to cut out the zebras. I thought they turned out so cute.
Especially the one whose face I
accidently squished a little while putting it on the cookie sheet before baking it turned out looking like a
kitty cat!
And oh wow did they taste good. They had a delicate buttery, chocolatey taste; they were slightly chewy
yet had a slight crisp to them making them a wonderful texture that held together nicely. I was a little
nervous about the stripes separating or breaking apart after they cooked but they did a nice job of holding
together. 
I really liked these and if I feel the need for them I would make them again.
And that completes this book, there are several recipes from the book I loved and will make again, and
only a few that I don’t think I will bother with again. making this book one of the best cook books I have.
