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

SUGAR COOKIE DOUGH PREPARATION

• First, in a mixing bowl, whisk together the all-purpose flour, baking powder and sea salt. Set aside.
  29.30 oz all-purpose flour, 1 Tbsp baking powder, 1/2 tsp sea salt
  
• Then, in the bowl of your stand mixer, with the paddle attachment on, cream the butter together with the sugar and vanilla bean paste. Start on your lowest setting and increase the speed until you reach the desired consistency. About 4 minutes. Scrap the bowl down when necessary.
  15.90 oz butter, 14.10 oz sugar, 2 tsp vanilla bean paste
  
• Add the eggs. Continue mixing on medium speed until mostly combined, it will curdle, that's normal. IMPORTANT: Do not over mix. Set aside.
  2 eggs
  
• Bring back the speed to the Lowest setting and gradually add the dry ingredients. Your dough is ready once it does not stick to the sides of your bowl (about 2 minutes). Scrap the bowl down when necessary. 
  

ASSEMBLY

• Preheat oven to 350F/180C. NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
• Transfer your dough directly onto your Roul'Pat.
• Roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut your cookie dough using the Christmas tree set. You will get a total of 10 shapes.
• Place your cookies directly onto your Bonmat well apart. NOTE: Bake first the large stars as they will take a minute or 2 longer than the smaller ones.
  

BAKE!

• Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Christmas Tree Sugar Cookies are out of the oven, let them cool down completely as is on your Baking Sheet.

VANILLA ICING PREPARATION

• In a large bowl, whisk together powdered sugar. Make a well, add the vanilla extract, corn syrup and water. Mix until combined. Work with the different food colorants in order to get a green spider web before dipping your cookies in it. Set aside onto your cooling rack to dry.
  12.70 oz powdered sugar, 1 tsp vanilla extract, 1.55 oz corn syrup, 2.15 oz water, 1/8 tsp sea salt, Food Colorant
  
• 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!