#### General Notes

- The given baking times are somewhat approximate because they
  depend quite a lot on the tray/form and oven used. This is
  particularly important for cookies and thin cakes (like
  Lebkuchen) because they burn very easily on dark trays but
  take longer on lighter trays. I bake most cookies on the
  middle rung, but I've considered baking them on a higher
  rung when using a darker tray because they burn very easily
  on the bottom otherwise. However, I haven't had the time to
  properly experiment with this yet.
- In similar vein, I bake a lot of cookies at 200 C, even though
  that is relatively hot, mainly because that's what the original
  recipes said. It would probably be better to bake them at
  lower temperatures so they don't burn as easily, but, again,
  I haven't properly experimented with that.
- I always use regular fine sugar for all the recipes, whatever
  I can get at the stores. Some of the macaroon recipes should
  actually be made using powdered sugar, but I haven't tried if
  they turn out any differently then. I'm not sure what the
  technical term for the specific type of sugar is, but it
  probably doesn't matter too much, as long as you don't use
  really coarse sugar.