#### 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.