Orange Dough

• Roll the half batch of which dough goes in the center, cut out the mini cookies, form into a roll and freeze first. Make the opposite color dough for the outside of the cookie while it is freezing. The proceed as below.
• Both the whole and half batch are made the same. The half batch will go together quicker than the whole batch. The whole batch may stall when processing. Break it apart into smaller pieces and re-process. It will take several minutes to completely mix.
• The butter should be slightly softened but not as much as when creaming. Cut the butter in pieces as shown in the photos.
• Place the flour in the bowl of a food processor. Pulse 2 or 3 times to mix
• Add the butter to the processor and process until it is indistinguishable. Add the red and yellow gel food colorings.
• Process until the dough comes together in a ball or at least large chunks that are evenly colored. The color should be more intense than desired as some of it will lighten when it is baked. Add more color as necessary.

Chocolate Dough

• There is no reason to clean the processor between the two doughs. Just wipe it out with a paper towel.
• Both the full batch and half batch are made the same.
• The butter should be slightly softened but not as much as when creaming. Cut the butter in pieces as shown in the photos.
• Place the chocolate in a small bowl and microwave at half power until most of it is melted. Stir and set aside. The rest should melt. If it doesn't in a few minutes, microwave again briefly. The chocolate should be cooled before adding it.
• Combine the instant coffee and vanilla in a small bowl and set aside.
• Place the dry ingredients in the bowl of the processor. Pulse several times to mix.
• Add the butter and process until it is indistinguishable.
• Add the melted chocolate and vanilla and coffee mixture. Process to form a ball.

Shaping the Cookies

You need 1 full recipe of the dough for the outside + ½ recipe of the opposite color for the inside of the cookie. Please refer to the photos which makes this easy to understand. Each of these combinations makes about 45 cookies.

• Each cookie takes a larger amount of dough for the outside of the cookie and a smaller amount of the opposite color for the inside.
• Roll the smaller amount of dough out between wax paper. It doesn't matter how thick it is as long as it doesn't come to the top of the cookie cutter. I rolled mine about ¼" to ⅓". Chill the dough if it is really soft, otherwise continue.
• Cut the mini cookies out. Freeze them. When they are hard they will pop out with a gentle push. Make sure they stay frozen. Stack the up as you go along making sure the match perfectly. Once in a stack, push them together to make a solid cookie roll. Freeze solid before proceeding.
• Shape a rope of the outside dough about 1" to 1 ½" round the length of the inside frozen cookie roll. Press it onto the side of the frozen cookie roll,. Repeat for the top and other side of the dough using as many ropes as needed to cover it, pressing the ropes together to cover the frozen inside cookie log.
• Gently turn the whole thing over and cover the bottom with another rope or as necessary. Briefly roll the log to smooth it out.
• Place it on parchment paper and roll it in the parchment to further smooth it. place it on a baking sheet and chill it if cutting immediately or chill it, wrap it well in foil and freeze for up to 3 months. Thaw overnight in the fridge before preparing for baking.
• Pour sanding sugar on a piece of parchment paper the length of the log of dough. Beat the egg white until foamy. Very lightly brush it onto the whole of the cookie roll. Roll the log in the sugar.
• Cut the cookies ¼" thick and place on parchment line baking sheets. If using a half sheet pan place them 3 across the short side and 5 down the long side.
• Bake at 350°F for 10 to 12 minutes. Cool on the parchment before removing. Store in an air tight container for 7 to 10 days.