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

SHEPHERD'S COOKIE DOUGH

• In the bowl of your stand mixer, with the paddle attachment on, cream the softened butter with the powdered sugar for 4 minutes on medium low speed.
• Mix in the milk and vanilla bean paste for about 1 minute until well incorporated.
• Sprinkle the all-purpose flour. Continue to mix for another minute or until it is just combined. IMPORTANT: Do not over mix. 
• Place the dough in your Pastry Bag with the star tip on. Massage it for a minute in order to get the dough warmer. Then, pipe your cookie into a "cane" shape. Then, let it rest for 30 minutes prior to baking in order for the cookie to dry a little.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 10 minutes (Every oven heats differently, monitor your butter cookies from 8min). It is ready when golden brown around the edge.
  
• Once your Saint Nicks Shepherd's Cane Cookies are out of the oven,  let them cool down completely on your baking sheet.
  

CHOCOLATE GLAZE

• Place the dark chocolate chunks in your Mini Round Flexipan® Mold. Heat in the Microwave for about 30 seconds at a time. Once out of the microwave, using your Mini Whisk, mix until smooth. 
• Gently dip the tip of your cookies in the melted chocolate and coat with sprinkles (Green and Red). Then let them dry until the chocolate has set, directly on your bonMAT™. When ready, slide them onto a serving plate. Enjoy & Bon Appétit!
• N.B. Storage is best when placed in a metal box.