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1
For orange dough, whisk flour, baking soda and salt in small bowl.
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2
In large bowl, beat butter with electric mixer on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Beat in orange zest and vanilla. Beat in egg, scraping bowl .
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3
Mix in one-third of flour mixture, on low speed. Gradually add, and blend, remaining flour.
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4
For mocha dough, whisk flour, cocoa, baking soda and salt in small bowl.
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5
In large bowl, beat butter on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Dissolve coffee in vanilla. Beat into dough. Beat in egg.
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6
Mix in one-third of flour mixture on low speed. Add remaining flour gradually, until blended.
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7
Doughs will be slightly damp but crumbly. Scrape onto large pieces of plastic wrap, shape into flat discs, and wrap. Refrigerate until firm, 2 hours to overnight.
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8
Line 2 cookie sheets with parchment paper.
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9
For patchwork cookies, choose small cookie cutter that fits inside larger one, and allows a border.
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10
Roll doughs to 1/4-inch thickness on floured surface. Cut out large orange shape; place on cookie sheet. Cut out large mocha shape; place 2 inches apart. Cut out small shapes from centre of each. Place small mocha shape inside large orange shape, and vice versa. When pans are full, place in freezer for 15 minutes or refrigerator for 30 minutes.
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11
For marbled cookies, knead scraps together. Roll out dough; cut.
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12
Bake in 350F oven until edges begin to colour, about 12 minutes for 2-inch cookies. You can use top and middle oven racks, switching trays halfway through baking time - quickly, to maintain temperature.
