I knew I had to make these Zebra-Striped Shortbread Cookies as soon as I saw them pictured in the December 2018 issue of Bon Appetit magazine. Chocolate and vanilla shortbread are nothing new; I've made a checkerboard version for years each Christmas. What I love about this version is the fresh and modern take on a classic. The dough could not have been easier to put together and shape. Next time I'm going to divide the two colors even more so that the stripes look super realistic!
