Cookie assorted Marker Non-stick coating granite stone Cookies Pastry

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Packaging ! Food Surface Coatings Operating temperature: constant / intermittent -195 to + 260 ° С / 315 ° С (500 / 600F °) Anti-adhesive, anti-corrosion, anti-friction properties 1 For food 2 Dishwasher 3 Healthy and fast cooking 4 Durable 5 Easy to wash 6 Do not scratch Recipe: Melted butter 200 gm/0.
4LB 2 eggs Sugar ¾ glasses (150 gm/0.
3 LB) Salt ¼ teaspoon Vanilla to taste (optional) Baking soda 1/2 teaspoon Vinegar about 1/2 tablespoons All-purpose flour 3.
5 glasses (455 gm/1 LB) Oil (to grease the maker, before baking the first batch of dough only) Mix sugar with salt, vanilla, and eggs.
Pour in melted (cooled of) butter.
Mix it.
Pour vinegar over baking soda (above the mixture, as it will foam and escape from the spoon), and stir it really well.
Add the flour (1 glass at a time).
Knead the dough on the table.
Form little balls.
Use a ½ teaspoon measuring spoon, and they turned out to be just the perfect size.
Preheat the greased maker.
Place the balls into the maker.
Keep it about a minute and a half on one side, and then about a minute on the other.
You can peek during the cooking to see if the shells are getting golden in color.
After they are baked, you just open it above the plate and the nut shells falling right out.
Bon Appetit!

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