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

GREEN WREATH COOKIES PREPARATION (MAKES 20)

• 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.
  6.70 oz butter, 2.47 oz powdered sugar
  
• Add the egg white, vanilla bean paste and green food colorant. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.

  Gradually add the all-purpose flour and sea salt. Continue to stir on low until just combined.
  1 egg white, 1 tsp vanilla bean paste, Food Colorant
  
• Place the dough in your Pastry Bag with the star tip on. Massage it for a minute in order to get the dough warmer. Set Aside.

RED BOW COOKIES 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.
  6.70 oz butter, 2.47 oz powdered sugar
  
• Add the egg white, vanilla bean paste and red food colorant. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.

  Gradually add the all-purpose flour and sea salt. Continue to stir on low until just combined.
  1 egg white, 1 tsp vanilla bean paste, Food Colorant
  
• Place the dough in your Pastry Bag with the star tip on. Massage it for a minute in order to get the dough warmer. Set Aside.

ASSEMBLY

• GREEN DOUGH - Pipe your spritz cookies into an "O" shape to create the wreath.

  RED DOUGH - Then, pipe your bow on the upper part of the wreath: First start with an "8"figure and then add the "tail" starting from the end going towards the top. NOTE: You will have a lot of dough left since you are only using it for the bow, feel free to be creative piping additional red cookies.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 8 minutes (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 Wreath "Spritz" 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). Enjoy & Happy Holidays!