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

PANETTONE 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.
  3.53 oz butter, 3.17 oz sugar
  
• Add the egg, orange zest and lemon paste. Stir on your lowest setting until mostly combined (1 minute) it will curdle, that's normal. IMPORTANT: Do not over mix.
  1 egg, 1 tsp lemon paste, 1 orange zest
  
• Gradually add the all-purpose flour and sea salt. Continue to stir on low until just combined. Fold the candied fruits and golden raisins.
  4 oz Candied fruits, 7.05 oz all-purpose flour, 1/16 tsp sea salt, 2 oz Golden raisins
  
• Scoop your dough onto your Roul'Pat, and divide it in two. Roll it between the palm of your hands into a 1 inch | 2.5 cm in diameter log. Wrap both logs separately in cling film. Freeze for 30 minutes.
  

BAKE!

• Preheat oven to 350F/180C. Take the dough out of the freezer.
• Carefully slice each cookie into 0.40 inch | 1 cm thickness. Transfer your cookie dough onto your Bonmat.
  
• Bake for 10 minutes (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Panettone Shortbread Cookies are out of the oven, let them cool down completely on your baking sheet.
  

DECORATION

• Place the white chocolate chunks together with the coconut oil in your Mini Mold. Heat in the Microwave 15 seconds at a time. Stir with your mini whisk in between until melted. 
  4 oz white chocolate chunks, 1/2 Tbsp coconut oil
• Once your cookies have completely cooled down, dip them in the white chocolate and return them to your baking sheet. You can also add a few pieces of candied fruit on top of the chocolate.
  candied fruits
  
• Once the chocolate has set, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to a week). Bon Appétit!