• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

COOKIE DOUGH PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, mix the all-purpose flour together with the baking powder, granulated sugar, and sea salt for about 1 minute on the lowest speed.
  8.82 oz all-purpose flour, 2 tsp baking powder, 3.53 oz granulated sugar, 1/16 tsp sea salt
  
• Add the softened butter at once and mix on the next speed until it is thinly crumbled (1 or 2 minutes).
  2.65 oz butter
  
• Add the egg. Continue mixing on the same speed for about 30 seconds to 1 minute, until combined.
  1 egg
  
• Add the egg yolk and the Pastis liquor. Continue to mix for about 1-2 minutes. The dough is ready once it does not stick to the sides of the bowl.

  NOTE: Depending of the flour and eggs used, you might need some spring water. Be careful to not under water your dough as it will be break upon rolling it. And same goes if it is too wet, the dough will collapse upon baking.

  I added 1 tablespoon of spring water. IMPORTANT: Do not over mix.
  1 egg yolk, 1 Tbsp Pastis liquor, 1 Tbsp Spring Water
  

ASSEMBLY

• NOTE: Roll your rolling pin into a bit of flour, before rolling your dough.
• Transfer the dough onto your Roul'Pat. Roll it into a large square. I like my cookies a 1/4" | 0.60 cm thick. Cut your cookie dough using a knife to make triangles and use the back of a piping tip to make a hole at the center. NOTE: The triangular represents the Trinity: the Father, the Son and the Holy Spirit. The hole in their center is intended to receive a blessed boxwood branch during the blessing of the Palms, the last Sunday before Easter.
  
• Arrange the cookies directly onto the prepared baking sheet. Brush each cookie with the egg wash (Egg yolk + milk), add the anise sugar on each point of the triangle. Refrigerate for about 1 hour. NOTE: This will ensure that they do not loose their shape when baked.
  egg yolk, 1 Tbsp milk, 1 Tbsp Anise pearl sugar
  

BAKE!

• Preheat oven to 350F/180C. Take the cookies out of the refrigerator.
• Bake for 8 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 7 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
• Once your Palm Sunday Cookies are out of the oven, let them completely cool down on your Baking Sheet.

  Then, slide them onto a serving plate. NOTE: These cookies are best enjoyed when stored in a metal tin box. Enjoy & Bon Appétit!