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

CLEMENTINE BUTTER COOKIES

• Wash and wipe your clementines. Then, using your mini grater, set the zest aside.
• In the bowl of your stand mixer, beat the eggs with the sugar for 3 minutes on medium low speed. Add the softened butter and continue mixing until well incorporated for another 3 minutes. Then, add the clementine zest, heavy whipping cream and the baking powder. Beat for 30 seconds.
• Sprinkle the all-purpose flour and continue to knead for 3 more minutes or until it is just combined. IMPORTANT: Do not over mix. 
  
• Knead into a ball. Cover with a plastic wrap and refrigerate for one hour (minimum).
  

ASSEMBLY

• Transfer the dough onto your Roul'Pat® and Roll it, not too thick, not too thin. Then, using your cake server knife, slice them into small rectangles.
  
• Then, slice make in each one 3 small cuts, and place them directly onto your bonMAT™.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 15 minutes (Every oven heats differently, monitor your cookies from 12min). It is ready when golden brown around the edge, the top staying white.
  
• Once your Clementine Butter Cookies are out of the oven, roll them in sugar. Let them cool down completely onto your cooling rack. Serve and Enjoy! Bon Appétit!
  
• N.B. Storage is best when placed in a metal box.