Zebra Butter Cookies

• 1-1/4 cups butter, softened
• 1 cup sugar
• 2/3 cup confectioners' sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 cup baking cocoa

1. In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla. Combine flour and salt; gradually add to the creamed mixture and mix well.
2. Divide dough in half. Add cocoa to one half and mix well. Roll each half between waxed paper into a 9-in. square. Cut both squares into three 3-in. strips. Cut the strips in half lengthwise to make six 4-1/2x3-in. rectangles.
3. Place one cream-colored rectangle on a large piece of plastic wrap; top with a chocolate rectangle. Repeat layers twice. Wrap in plastic and refrigerate for 2 hours. Unwrap and cut widthwise into eighteen 1/4-in. slices.
4. Cut each slice with a horse-shaped cookie cutter dipped in flour. Place 1 in. apart on ungreased
5. . Bake at 375u0b0 for 8-10 minutes or until edges are lightly golden. Let stand for 2 minutes before removing to wire racks to cool.

butter, sugar, sugar, egg, vanilla, allpurpose, salt, baking cocoa

Taken from www.tasteofhome.com/recipes/zebra-butter-cookies/ (may not work)