Ingredients	Quantity
All-purpose flour	2-1/2 cups
Soy flour	1/2 cup.
Granulated sugar	1 cup
Powdered sugar	2/3 cup
Vanilla	1 tsp
Soy margarine, softened	1-1/4 cups
Salt	1/4 tsp
Egg	1
Cocoa	1/4 cup

Method:

Mix flour, both sugars, vanilla, margarine, salt and egg until dough forms. Divide dough into halves. Mix cocoa into 1 half.

Sprinkle a surface very lightly with flour. Pat or roll each half of dough on the floured surface into a 9-inch square. Cut each square into three 3-inch strips. Cut strips crosswise into halves.

Lift 1 brown strip half with large metal spatula and place on plastic wrap. Top with 1 white strip half; press firmly. Top with remaining 10 brown and white strip halves, alternating colors and pressing layers firmly to form into a bar, about 4 1/2 inches long, 3 inches wide and 3 inches high. Wrap in plastic wrap and refrigerate until chilled, 1 to 2 hours.

Heat the oven to 375°. Cut bar of dough crosswise into about eighteen 1/4-inch slices. Cut each slice with floured horse-shaped cookie cutter, about 3×2 inches.* Place on an ungreased cookie sheet.

Bake cookies until edges begin to brown, 8 to 10 minutes. Let cookies cool slightly, then remove from cookie sheet with spatula.