

Makes about 3 dozen cookies
To make sharper-looking cookies, reserve a portion of vanilla or chocolate dough, roll it to about 1/8 inch thick, brush lightly with water, and wrap around the checkerboard block. Refrigerate, slice, and bake.
Vanilla Dough
Chocolate Dough
Zebra Cookies: Divide the chocolate and vanilla doughs into three equal pieces each. Roll each piece into a rope about 1 inch thick. Place a chocolate rope on top of a vanilla rope and gently twist the two pieces together, pushing forward with your right hand and pulling backward with your left. Roll the twisted dough into a log about 1 1/2 inches thick. Fold the dough over on itself and roll out again to 1 1/2 inches thick. Chill the dough before slicing and baking.
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