Making Cookie Rolls, Part 1

This is going to be a two part tutorial here in how to make cookie rolls. To me, a Cookie roll is a cookie dough combining two or more doughs in a pattern. Here I'll be going about the most basic way to make a cookie roll.
The types of dough you are using should be similar in consistency and cook about the same in the oven. For the examples I'm doing here I'm using two based off a simple, rather firm, sugar cookie dough. You can use food colorings and extracts to give different flavors to the dough, so mint with white and red, or red and green for Christmas is always a good idea too.

The Recipe base I used here for these cookies can be found here. http://www.furaffinity.net/view/3636794/

Once you have your two doughs made, make sure they are chilled, wrapped in plastic wrap, for several hours in the fridge. This will make them easier to handle when rolling. If you do roll them when room temperature you'll want a lot of extra flour and they may come out a little tougher because of it.
Start by putting out a piece of wax or parchment paper out on the surface you plan to roll on. If it's on a cutting board (Like I am using) put a damp towel beneath the board to help prevent it from slipping around. Roll out the first dough into a rectangular piece. Take the second dough piece, shaped slightly rectangular, and place near the front middle (See picture A) and start to roll out till covering part of the other dough. (See, picture B). This will stretch out the lower dough and be gentle on your rolling, you don't want to push the dough through the first layer of dough.
ALTERNATIVELY : You can roll the second dough on a separate piece of wax paper or plastic wrap, BUT, be careful when handling it and be quick when you flip it over onto the other dough. This method works though I didn't use it because my chocolate dough came out dry and was cracking to much to be handled properly even when warmed up, so I preferred to roll it out on top of the other dough.