• 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.
• Mix in the egg for about 1 minute until well incorporated.
• Sprinkle the all-purpose flour and baking powder. Continue to mix for another minute or until it is just combined. IMPORTANT: Do not over mix. 
• Scrape the dough out onto the Roul'Pat™. Cover with a plastic wrap and refrigerate for two hours.
  

ASSEMBLY

• Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet. Set Aside.
• Take your dough out of the refrigerator. Scoop a tablespoon of dough and roll it between the palm of your hands into a ball.
  
• Transfer your cookie dough onto your Bonmat® and arrange the pearl sugar on top, pushing it lightly down.
  

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 Pearl Sugar Shortbread Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!
• N.B. Storage is best when placed in a metal box.