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Patchwork Christmas Cookies

Idea gallery #1246
Patchwork Christmas Cookies
Ingredients and Supplies
one batch of orange dough
one batch of mocha dough
two compatible cookie cutters, large and small
Orange Cookie Dough:
3 cups all-purpose flour
½ teaspoon baking soda
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 teaspoon Lorann Orange Bakery Emulsion
1 teaspoon Pure Vanilla Extract
1 egg
Mocha Cookie Dough
2½ cups all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 teaspoon instant coffee granules
1 teaspoon Pure Vanilla Extract
1 egg
parchment paper
perfection strips
  • alt images
Instructions
Preheat oven at 350ºF. Line cookie sheets with parchment paper or silicone mat. Choose two compatible cookie cutters, large and small. The small cutter must fit within the larger one with a border of dough all around. Roll both doughs out to ¼-inch thickness on lightly floured surface. Cut out a large orange shape and place on cookie sheet. Cut out a large mocha shape and place 2 inches away on same cookie sheet. Cut a small orange shape out of the larger orange shape and the same small shape out of the large mocha shape. Place small mocha shape inside large orange shape and small orange shape inside large mocha shape. Continue this with all cutout cookies. When cookie sheet is filled, place sheet in freezer for 15 minutes or refrigerator for 30 minutes. Bake until dry to touch and edges are just beginning to color, about 12 minutes. Slide parchment onto wire racks to cool cookies completely.

Orange dough: Whisk flour, baking soda and salt together in a small bowl. In a large mixing bowl, on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes; beat in orange emulsion and vanilla. Beat in egg. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour, mixing just until blended. Scrape dough onto piece of plastic wrap. Flatten dough into a disc then cover completely with wrap. Refrigerate until firm enough to roll out, at least 2 hours or overnight.

Mocha dough: Whisk flour, cocoa, baking soda and salt together in a small bowl. In a large mixing bowl, on medium-high speed, beat butter until creamy, about 2 minutes. Add sugar gradually, beating until light and fluffy, about 3 minutes. Dissolve coffee granules in vanilla then beat into dough. Beat in egg. Add about one-third of flour mixture and mix on low speed. Gradually add remaining flour, mixing just until blended. Scrape dough onto piece of plastic wrap. Flatten dough into a disc then cover completely with wrap. Refrigerate until firm enough to roll out, at least 2 hours or overnight.

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