Link to my YouTube "making of the recipe" video: https://youtu.be/CprPJXu2Z_A
Link to original recipe: https://www.bonappetit.com/recipe/zebra-striped-shortbread-cookies
Ingredients:
2 1/3 c. all-purpose flour, divided
1 1/2 tsp. kosher salt, divided
1/3 c. Dutch-process cocoa powder
1 1/4 c. (2 1/2 sticks) unsalted butter, softened
2/3 c. sugar
1/4 c. powdered sugar
1 large egg yolk
1 tsp. vanilla extract
1 large egg, beaten
1/4 c. sanding sugar
Directions:
1. In a medium bowl, whisk together 1 1/3 c. of the flour and 3/4 tsp. of the salt. Set aside.
2. In another medium bowl, whisk together cocoa powder, remaining 1 c. of flour, and remaining 3/4 tsp salt. Set aside.
3. In the bowl of a stand mixer, beat butter, sugar, and powdered sugar until light and fluffy (around 4 min).
4. Beat in the egg yolk and vanilla extract. Divide this mixture in half and add one 'half' to each of the reserved bowls of dry mixture.
5. Scrape the plain mixture (non-cocoa) back into stand mixer bowl and mix on low speed until just combined. Scrape mixture back into original medium bowl, then repeat procedure with the cocoa mixture.
6. Line a work surface with a large sheet of parchment. Divide each dough (the plain and the cocoa versions) into fourths. On the work surface, pat each piece of dough into a rectangle around 6" x 2".
7. Layer a plain rectangle atop a cocoa one, then another cocoa and another plain so that there is a stack of 4 layers. Tightly press and roll this into a log until it measures around 8" long with 1 1/2" diameter. Repeat with the remaining 4 rectangles.
8. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.
9. Arrange racks in upper third and lower third of oven and heat to 350°F. Line baking sheets with parchment.
10. Unwrap one dough log, then brush with beaten egg all over, except ends. Roll log in sanding sugar to coat well (push sugar into dough as you roll). Repeat for second dough log.
11. Slice into 1/4" rounds. Arrange cookies on prepared baking sheets 2" apart. Place 1 sheet on top rack of oven and other on bottom rack. Bake for 6 min, then switch sheet positions and bake for additional 6-8 min--until edges are just set. Let cool on baking sheets. Enjoy!
Link to original recipe: https://www.bonappetit.com/recipe/zebra-striped-shortbread-cookies
Ingredients:
2 1/3 c. all-purpose flour, divided
1 1/2 tsp. kosher salt, divided
1/3 c. Dutch-process cocoa powder
1 1/4 c. (2 1/2 sticks) unsalted butter, softened
2/3 c. sugar
1/4 c. powdered sugar
1 large egg yolk
1 tsp. vanilla extract
1 large egg, beaten
1/4 c. sanding sugar
Directions:
1. In a medium bowl, whisk together 1 1/3 c. of the flour and 3/4 tsp. of the salt. Set aside.
2. In another medium bowl, whisk together cocoa powder, remaining 1 c. of flour, and remaining 3/4 tsp salt. Set aside.
3. In the bowl of a stand mixer, beat butter, sugar, and powdered sugar until light and fluffy (around 4 min).
4. Beat in the egg yolk and vanilla extract. Divide this mixture in half and add one 'half' to each of the reserved bowls of dry mixture.
5. Scrape the plain mixture (non-cocoa) back into stand mixer bowl and mix on low speed until just combined. Scrape mixture back into original medium bowl, then repeat procedure with the cocoa mixture.
6. Line a work surface with a large sheet of parchment. Divide each dough (the plain and the cocoa versions) into fourths. On the work surface, pat each piece of dough into a rectangle around 6" x 2".
7. Layer a plain rectangle atop a cocoa one, then another cocoa and another plain so that there is a stack of 4 layers. Tightly press and roll this into a log until it measures around 8" long with 1 1/2" diameter. Repeat with the remaining 4 rectangles.
8. Wrap logs in plastic wrap and chill until very firm, at least 2 hours.
9. Arrange racks in upper third and lower third of oven and heat to 350°F. Line baking sheets with parchment.
10. Unwrap one dough log, then brush with beaten egg all over, except ends. Roll log in sanding sugar to coat well (push sugar into dough as you roll). Repeat for second dough log.
11. Slice into 1/4" rounds. Arrange cookies on prepared baking sheets 2" apart. Place 1 sheet on top rack of oven and other on bottom rack. Bake for 6 min, then switch sheet positions and bake for additional 6-8 min--until edges are just set. Let cool on baking sheets. Enjoy!
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