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

SHORTBREAD COOKIES PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the sugar for 2 minutes on medium low speed. Scrap the bowl down when necessary.
  5.29 oz butter, 5.29 oz sugar
• Add the egg yolks and lemon zest. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.
  2 egg yolks
• Gradually add the all-purpose flour and spices (cinnamon and all spice). Continue to stir on low until just combined.
  1 lemon zest, 8.82 oz all-purpose flour, 2 tsp ground cinnamon, 1/8 tsp ground all spice
  
• Scrap the dough onto your Roul'Pat®, and roll your dough into a large square. I like my cookies 0.40" | 1 cm thick. Cut your cookie dough using your favorite holiday cookie cutter. Use your silicone proof knife to slice your dough lengthwise and of equal width. Then, cut it into triangles.
  
• Transfer your cookie dough onto your Bonmat. Press one almond on top and brush with the lightly beaten egg white.
  1.50 oz almonds, 1 egg white
  

BAKE!

• Preheat oven to 350F/180C. Bake for 12 minutes (Every oven heats differently, monitor your cookies from 10 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Lemon Zest and Cinnamon Shortbread 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). Bon Appétit & Happy Holidays!