Zebra Cookies

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Adapted slightly from Better Homes and Gardens Christmas Cookies magazine, 1994 edition. Taken from StarTribune Taste Section. I also substitute cocoa/butter for the unsweetened chocolate, using substitution on the cocoa package - 3 level TBS cocoa plus one TBS shortening or oil equals one 1 oz. unsweetened baking chocolate. Also, don't roll in powdered sugar until ready to put in oven, otherwise the cookie will absorb the sugar and not look white.

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  • 6

Ingredients

  • 4 oz. unsweetened chocolate, cut up unsweetened baking chocolate. OR
  • (12 TBS or 2.7 oz cocoa, 4 TBS oil)
  • 3 eggs, beaten
  • 1 1/2 c. sugar (10.6)
  • 1/2 c. cooking oil (3.9 oz + 1.9)
  • 2 tsp. baking powder
  • 2 tsp vanilla
  • 2 c. flour (8.8)
  • 1/2 to 3/4 c. sifted powder sugar
  • 13 oz. pkg. Hershey's Hugs (milk chocolate kisses with stripes)
  • I substitute unsweetened cocoa and oil/butter for the chocolate. Directions should be on the cocoa can (not hot chocolate cocoa but baking cocoa.)

Preparation

Step 1

Stir unsweetened chocolate in small heavy saucepan over low heat or microwave until melted. (don't need to do this if you are using powdered cocoa.) Cool. Combine eggs, sugar, melted chocolate, oil, baking powder and vanilla in large bowl. Gradually add flour to chocolate mixture, stirring till combined. Cover; chill 2 hours or till easy to handle.

DON'T ROLL IN POWDERED SUGAR UNTIL JUST BEFORE PUTTING IN OVEN. Shape dough into 3/4-inch balls. Roll in powdered sugar. Place 2 inches apart on ungreased cookie sheets. Bake at 375 degrees for 8-10 minutes or until the edges are set and tops cracked. While still hot, press a kiss into the center of each. Cool on a wire rack. Let the chocolate harden before storing. Makes about 6 dozen.

Notes: I substitute unsweetened cocoa and oil/butter for the chocolate. Directions should be on the cocoa can (not hot chocolate cocoa but baking cocoa.)

Six dozen sounds very optimistic.

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