• 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.

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. NOTE: 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 prepared workstation 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.
  

ASSEMBLY

• 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 prepared baking sheet.
  

BAKE!

• 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 Diamond Shortbread Cookies are out of the oven, let them cool down completely on your baking sheet. When ready, slide your cookies onto a serving plate to share!

  Store in an airtight container for up to 3 days. Enjoy & Happy Holidays