• 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.
  3.53 oz butter, 3.17 oz sugar
  
• Add the egg and vanilla bean 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 vanilla bean paste
  
• Gradually add the all-purpose flour and sea salt. Continue to stir on low until just combined.
  7.05 oz all-purpose flour, 1/16 tsp sea salt
  
• 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.
  

FREEZE

• Wrap both log separately in cling film. Freeze for 30 minutes.
  

BAKE!

• Preheat oven to 350F/180C. Take the dough out of the freezer. Roll one log in red sugar and the other one in green sugar making sure the log is completely coated all around.
  Christmas sugar
  
• Then, 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 Sablés Diamants Shortbread Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide your cookie 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!