• Place your Large Bonmat on the top of your Large Perforated Baking Sheet. Set Aside.

CHOCOLATE SPRITZ PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the powdered sugar for 2 minutes on medium low speed.
  8.82 oz butter, 3.53 oz powdered sugar
  
• Add the egg whites. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.
  2 egg whites
  
• Gradually add the all-purpose flour and unsweetened cocoa powder. Continue to stir on low until just combined.
  8.82 oz all-purpose flour, 1.06 oz unsweetened cocoa powder
  
• Place the dough in your Pastry Bag with the star tip on. Massage it for a minute in order to get the dough warmer. Then, pipe your spritz cookie into a "snail" shape.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 10 minutes (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Chocolate "Spritz" Christmas Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 weeks). Bon Appétit & Happy Holidays!