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

HAZELNUT 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.
  4.41 oz butter, 3.53 oz sugar
  
• Add the egg. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.
  1 egg
  
• Gradually add the all-purpose flour and hazelnut flour. Continue to stir on low until just combined.
  5.47 oz all-purpose flour
  
• Scoop about a large tablespoon of dough and roll it between the palm of your hands into a ball (1 inch | 2.5 cm in diameter)
  3.89 oz hazelnut flour
  
• Transfer your cookie dough onto your Bonmat. Press a small well on top and add about 1/2 a teaspoon of raspberry jam into the center.
  1.06 oz raspberry jam
  

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 "Linzer" Thumbprint Christmas 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!