• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.
• Preheat oven to 350℉/180℃.

VANILLA COOKIE DOUGH PREPARATION

• 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.

  Mix in the egg white, vanilla bean paste and the orange food colorant for about 1 minute. Scrap the bowl down when necessary.

  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.
  6.70 oz butter, 2.50 oz powdered sugar, 1/4 tsp sea salt, 1 egg white, 1/2 tsp vanilla bean paste, 7.95 oz all-purpose flour, 1/4 tsp Food Coloring
  
• 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 prepared baking sheet well apart.
  

BAKE!

• Bake for 8 minutes at 350℉/180℃. (Every oven heats differently, monitor your butter cookies from 7 minutes). It is ready when they have puffed up, the top staying soft and the base lightly golden.
  
• Once your Chocolate Vanilla Swirl Butter Cookies are out of the oven, let them cool down completely on your baking sheet. Enjoy & "BONE" Appétit!

  NOTE: These cookies are best when stored in a metal tin box up to 3 days.