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

SPRITZ COOKIE DOUGH

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the powdered sugar and sea salt for 4 minutes on medium low speed.
• Mix in the egg white and vanilla bean paste for about 1 minute until well incorporated.
• Sprinkle the all-purpose flour, unsweetened cocoa powder and clementine Zest. Continue to knead for another minute or until it is just combined. IMPORTANT: Do not over mix. 
• Place the dough in your Pastry Bag with the round tip on. Massage it for a minute in order to get the dough warmer. Then, pipe your spritz cookie into an "O" shape.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 12 minutes (Every oven heats differently, monitor your butter cookies from 10min). It is ready when golden brown around the edge.
  
• Once your Butter Cookies are out of the oven, let them cool down completely on your baking sheet.
  

CHOCOLATE GLAZE

• Place the chocolate milk chunks in your Mini Round Flexipan® Mold. Heat in the Microwave for about 30 seconds at a time. Once out of the microwave, using your Mini Whisk, mix until smooth. 
• Gently dip half of your cookies in the melted chocolate and sprinkle your golden stars on top. Then let them dry until the chocolate has set back on your bonMAT™. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!
  
• N.B. Storage is best when placed in a metal box.