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

LEMON 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.
  8 oz butter, 5.29 oz sugar
  
• Add the egg, lemon 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 lemon zest
  
• Gradually add the all-purpose flour baking powder and sea salt. Continue to stir on low until just combined. NOTE: I like to finish this last step with my spatula so I do not overwork the dough.
  8.81 oz all-purpose flour, 1/2 tsp baking powder, 1/4 tsp sea salt
  

ASSEMBLY

• Roll 2 tablespoons of dough between the palm of your hands previously coated with flour.
• Place each cookie dough well apart directly on your Large Bonmat and gently flatten the top.
  

BAKE!

• Preheat oven to 350F/180C.
• Bake for 8 minutes (Every oven heats differently, monitor your cookies from 6 minutes). It is ready when they don't look quite done and barely golden around the edge, the top staying soft.
  
• Once your Lemon Cookies are out of the oven, let them cool down completely on your baking sheet. Then transfer them onto a cooling rack for the glaze to drip.

LEMON GLAZE PREPARATION

• Once your cookies have cooled down, prepare the lemon glaze. In a mixing bowl, whisk together the powdered sugar with the lemon juice and milk.
  3.17 oz powdered sugar, 0.53 oz lemon juice, 0.35 oz milk, 1/2 lemon zest
  
• Add a teaspoon of glaze on top of your cookie and grate some zest for decoration.
  
• Once the lemon glaze has set, slide them onto a serving plate to share or store them in a tin metal box (They stay fresh up to 3 days). Enjoy & Bon Appétit!