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

VANILLA COOKIES PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, mix in the egg, sugar, butter and vanilla bean paste for 15 minutes on medium high speed, until foamy.
  1 egg, 3.53 oz sugar, 1.41 oz butter, 1 tsp vanilla bean paste
  
• Gradually add half of the all-purpose flour with the baking powder, then heavy whipping cream and finally the rest of the flour. Continue to stir on low until combined.
  7.05 oz all-purpose flour, 1/2 tsp baking powder, 1 Tbsp heavy whipping cream
  

ASSEMBLY

• Divide your dough into a few segments. Roll each section into a log (about 0.40 inch | 1 cm each in width and slice each segment at about 2 inch | 5 cm in length. NOTE: They will getting much bigger when in the oven.
  
• Then, roll them into some sugar, so they are coated all around.
• Transfer your cookie dough onto your Bonmat.
  

BAKE!

• Preheat oven to 350F/180C. Bake for 7 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 Vanilla Christmas Cookie Logs are out of the oven, let them cool down completely on your baking sheet. When ready, slide them 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!