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

SCHOLLES COOKIES PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar and vanilla bean paste for 2 minutes on medium low speed. Scrap the bowl down when necessary.
  8.82 oz butter, 5.29 oz sugar, 1 tsp vanilla bean paste
• Gradually add the all-purpose flour and almond flour. Continue to stir on low until just combined.
  10.94 oz all-purpose flour
• Scrape the dough onto your Roul'Pat. 
  8.82 oz almond flour
  
• Divide it into 4 equal sections (Using a Scale is always best). Roll each section into a log (about 1 inch | 2 cm each) and transfer each one onto your Large Bonmat. Refrigerate for 2 1/2 hours.
  

CINNAMON SUGAR PREPARATION

• In a small bowl, add the sugar and ground cinnamon. Use your mini whisk to combine.
  3.53 oz sugar, 2 Tbsp ground cinnamon

ASSEMBLY

• Take the dough out of the refrigerator. Use the silicone knife to slice each log into 1/4 inch | 5 mm.
  
• Place your cookies flat back onto the Bonmat.
  

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 Cinnamon "Scholles", Christmas Cookies are out of the oven, roll them in your cinnamon sugar preparation and place them back on your baking sheet to cool down. 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!