Ingredients
4 whole Eggs
1-1/2 cup Sugar
12 Tablespoons Butter
4 cups Flour
2 teaspoons Baking Powder
2-1/2 teaspoons Cardamom
1 dash Sprinkles (optional)
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Air-insulated sheet — no burnt bottoms on delicate cookies
Assorted shapes for cookies, biscuits, pastry cutout
Large disher — bakery-size cookies, jumbo muffins, falafel
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Preheat oven to 350F. In a bowl, mix together sugar and eggs. Melt butter and add to mixture. Mix well. Add dry ingredients (except sprinkles) and mix well. On a greased or lined cookie sheet, divide the dough into thirds and form loaves the length of the pan. Dough will spread slightly when cooked. Optional: sprinkle loaves with various toppings. Bake at 350F for 30 minutes. Remove and slice loaves into 3/4 inch slices. Spread slices across baking sheet and return to a 200 degree (F) oven. Dry the slices for 1 hour at 200 degrees with the door slightly ajar. Enjoy!