• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

SUGAR COOKIE DOUGH PREPARATION

• While making this recipe keep in mind that you will divide it in half in order to get the black and purple color.
• First, in a mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. You should have a total weight (+-) of 15 oz / 2 = 7.50 oz | 425 g / 2 = 212 g. Divide into 2 different bowls. Whisk in the black cocoa powder in one of them. Set aside.
  14.65 oz all-purpose flour, 1/2 Tbsp baking powder, 1/2 tsp sea salt, 0.35 oz black cocoa powder
• Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. Scrap the bowl down when necessary.
  7.95 oz butter, 7.05 oz sugar, 1 tsp vanilla bean paste
• Add the egg. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix. Transfer the content to another mixing bowl and weight it: Mine came to 16.75 oz / 2 = 8.38 oz | 475 g / 2 = 238 g. Set aside.
  1 egg
• Now return to the bowl of your stand mixer, add 1/2 of the batter along with black/flour mixture. Start on your lowest setting and increase the speed. It is ready when it does not stick to the sides of your bowl (about 2 minutes). Set aside. 
  
• Repeat this step adding the purple food colorant to the remaining 1/2 of the batter.
  Food Colorant
  

ASSEMBLY

• NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
  
• Transfer your first dough directly onto your Roul'Pat, and roll it into a large square. Do the same with the other dough then flip it over so they are on top of each other as much as you can.
  
• Use your silicone knife to slice it into an even rectangle.
  
• Roll your dough and wrap it into a cling film before placing it in the freezer for 30 minutes. NOTE: The black cocoa cookie dough is more fragile then the purple one so it might break a little when you start rolling it. You can use the discard dough to patch it up if necessary.
  
• Take the dough out of the freezer and carefully slice each cookie into 0.40" | 1 cm thickness.
  
• Place your cookies directly onto your Bonmat well apart.
  

BAKE!

• Preheat oven to 350F/180C.
• Bake for 9 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Cheshire Cat Spiral Sugar Cookies are out of the oven, let them completely cool down as is on your Baking Sheet. Enjoy & "BONE" Appétit!
• N.B. Storage is best when placed in a metal box.