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1
For the Plain Dough: Using a sharp knife, slice the vanilla bean in half lengthwise.
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2
Separate the seeds from the outside skin by scraping the blade of the knife along the inside of the bean.
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3
Place the vanilla bean seeds, butter, sugar, egg yolks, and orange zest in a medium-sized mixing bowl and beat with an electric mixer on low speed until the ingredients are combined, about 1 minute.
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4
Combine the baking powder, salt, and flour and add to the butter mixture all at once.
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5
Beat on low speed just until combined, about 1 minute.
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6
Do not overmix the dough or it will become tough.
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7
Remove the dough from the bowl.
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8
Form it into a 4 by-9-inch rectangle, wrap in plastic, and place in the refrigerator.
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9
For the Chocolate Dough: Repeat the exact same procedure as for the plain dough, combining the cocoa powder with the flour and adding it to the butter mixture.
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10
Let each dough rest in the refrigerator for at least 1 hour.
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11
(I prefer to make the dough a day in advance and let it rest overnight.)
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12
Overnight, all of the flavors (orange, vanilla, chocolate, butter) mature and the flour and butter absorb the flavor of the cocoa.
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13
The next day, the chocolate dough will be darker in color.
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14
Preheat the oven to 400 degrees F. Remove the dough from the refrigerator.
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15
It will be hard, so give it a few quick raps with a rolling pin to make it easier to roll.
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16
Lightly flour both sides of each dough.
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17
Roll both doughs into a 7 by 6-inch rectangle about 1/8-inch thick.
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18
Place one rectangle on top of the other and roll it out to an 8 by 20-inch rectangle.
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19
Brush the rectangle with a thin coat of water to help the dough stick to itself.
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20
Roll the dough into a cylinder that is 20 inches long and 1 1/2 to 1 3/4-inches in diameter.
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21
Cut the cylinder into 1/2-inch thick round slices.
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22
Lay the cookies, cut side down, on a parchment paper-covered baking sheet about 1/2-inch apart.
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23
Bake until lightly browned, about 15 minutes and cool on a wire rack.
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24
Store the cookies in an airtight container at room temperature for up to 5 days.
