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

VANILLA COOKIE DOUGH

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter together with the powdered sugar and sea salt for 2 minutes on medium low speed.
  6.70 oz butter, 2.50 oz powdered sugar, 1/4 tsp sea salt
• Mix in the egg white, vanilla bean paste and the orange food colorant for about 1 minute. Scrap the bowl down when necessary.
  1 egg white, 1/2 tsp vanilla bean paste, 1/4 tsp Food Colorant
• Sprinkle the all-purpose flour, and continue to mix for another minute or until it is just combined. Set aside half of your batter in a Pastry bag.
  7.95 oz all-purpose flour
  
• Using your spatula, fold the black cocoa powder together with the butter and powdered sugar. Transfer it to another pastry bag.
  0.55 oz black cocoa powder
  
• Place your round tip on and use a third bag to keep both doughs together. NOTE: Massage it for a minute in order to get the dough warmer: IT will be easier to pipe.
  0.55 oz butter, 0.55 oz powdered sugar
  
• Pipe your butter cookies into an "O" shape directly onto your Bonmat well apart.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 8 minutes (Every oven heats differently, monitor your butter cookies from 7 minutes). It is ready when lightly brown around the edge, the top staying white.
  
• Once your Chocolate Vanilla Swirl Butter Cookies are out of the oven, let them cool down completely on your baking sheet. "BONE" Appétit!
• N.B. Storage is best when placed in a metal box.