Dutch Zebras Recipe
This European Dutch Zebras is a hit recipe for potlucks which has never let me down. A great Dessert recipe is one like this. I am sure this super delicious European Dutch Zebras is gonna bowl you over with its addictive flavor and texture! This Dutch Zebras is surely going to make you popular amongst your friends once you treat them to it.
Ingredients
1 cup plus 2 tablespoons (250 g) butter, softened
3/4 cup plus 2 tablespoons (200 g) granulated sugar
1/2 teaspoon salt
4 egg yolks
1-2/3 cups (250 g) all-purpose flour
3/4 cup (100 g) cornstarch
1/2 teaspoon baking powder
3 tablespoons rum
1/4 cup (30 g) uhsweetened cocoa powder, sifted
3 tablespoons sugar crystals
Directions
In a large bowl, cream butter, granulated sugar and salt until light and fluffy.
Add egg yolks one at a time, beating until smooth after each addition.
Sift flour with cornstarch and baking powder.
Fold into butter mixture.
Knead to a firm dough.
Halve dough; knead rum into 1 half and cocoa powder into the other half.
Place each portion of dough in a bowl and cover with foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Grease baking sheets.
On a floured surface, carefully roll out light and dark dough separately 1/16 inch (1.5 mm) thick.
Halve each piece.
Place pieces of light and dark dough alternately one on top of the other to make 4 layers.
Press together firmly; cut into small oblong shapes.
Sprinkle each cookie with sugar cystals; press sugar in slightly.
Place cookies on greased baking sheets.
Bake 15 to 20 minutes or until light dough is golden.
Remove from baking sheets with a spatula; cool on a rack
Add egg yolks one at a time, beating until smooth after each addition.
Sift flour with cornstarch and baking powder.
Fold into butter mixture.
Knead to a firm dough.
Halve dough; knead rum into 1 half and cocoa powder into the other half.
Place each portion of dough in a bowl and cover with foil or plastic wrap.
Refrigerate 30 minutes.
Preheat oven to 375°F (190°C).
Grease baking sheets.
On a floured surface, carefully roll out light and dark dough separately 1/16 inch (1.5 mm) thick.
Halve each piece.
Place pieces of light and dark dough alternately one on top of the other to make 4 layers.
Press together firmly; cut into small oblong shapes.
Sprinkle each cookie with sugar cystals; press sugar in slightly.
Place cookies on greased baking sheets.
Bake 15 to 20 minutes or until light dough is golden.
Remove from baking sheets with a spatula; cool on a rack
