Baking sheets

Uncooked rice, table salt,i-cup measuring cup, aluminum foil, baking sheet, two identical ceramic coffee mugs, thermometer (optional)... 

To toast coconut, spread I 1/2 cups dried coconut in an even layer on a baking sheet and toast it in a preheated 350°F oven for 5 to 7 minutes, or until lightly browned and crunchy. Press the toasted coconut into the frosting. This makes a great contrast to the creamy frosting and fluffy cake. 

Pour the batter into the prepared bowl or pans. If using a bowl, place it on a baking sheet to make it easy to insert and remove from the oven. Bake for 50 to 55 minutes, or until a tester inserted in the center comes out clean. If you re baking this in traditional cake pans, the baking time is a little shorter 35 to 40 minutes. Cupcake time is 25 to 30 minutes. 

TO MAKE perfect rolled COOKIES, such as sugar cookies, cut two sheets of parchment paper the size of a baking sheet. Place half the cookie dough on one sheet of parchment paper and cover it with the second sheet. Use a rolling pin to carefully flatten and even out... 

Preheat the oven to 350°F. Line 2 baking sheets with Silpats or parchment paper and set aside. 

Using a tablespoon-size ice cream scooper, place scoops of dough at least 2 inches apart on the prepared baking sheets. 

Let the cookies cool completely on the baking sheets. Then store them in an airtight container for up to 3 days. 

Cover a baking sheet with wax paper and line up 2 cookies for each sandwich. 

Wetting your hands with water, roll the dough into balls (about I tablespoon each), or use an ice cream scooper for less messy results. Place the balls 2 inches apart on the prepared baking sheets and bake for IO minutes, or until golden brown on the edges. 

Let the cookies cool on the baking sheets for a few minutes. Then transfer them to wire racks to cool completely. 

Use a tablespoon-size ice cream scooper or a tablespoon to place balls of dough 5 inches apart on the prepared baking sheets. Bake I sheet at a time in the center of the oven for 16 to 18 minutes, or until the cookies are golden brown. They ll still be a little soft in the center, but this is the good, chewy part ... 

Roll the dough to a V2-inch thickness, sprinkling a little flour on the dough so it doesn t stick. I like to cut shapes out directly on the Silpat or parchment paper as the cookies can become misshapen if moved. To do this, cut out all your shapes, chill for 5 minutes, then peel away the excess dough surrounding the cookie cutouts and reuse. Arrange the cookies at least I inch apart on the prepared baking sheets. 

Bake the shortbread, until golden, 18 to 20 minutes. (If you use 2 baking sheets on separate racks, the baking time will be shorter for the bottom sheet.)... 

Remove the baking sheets from the oven, let the shortbread sit for a few minutes, and transfer it to wire racks to cool. 

Meanwhile, preheat the oven to 375°F- Line a baking sheet with a Silpat or parchment paper. 

Slice the dough into V4-inch-thick disks and place them 1V2 inches apart on the prepared baking sheet. (If you are making cutout cookies, roll the dough on the Silpat or a very highly floured surface to a V4-inch thickness, and use cookie cutters to cut them out.)... 

Bake, rotating the baking sheets between the oven shelves halfway through baking, until golden brown, 18 to 20 minutes. 

Transfer the baking sheets to a wire rack to cool. Store the cookies in an airtight container for up to I week. 

Let the loaf cool slightly on the baking sheet. When it s cool enough to handle, use a serrated knife to cut the loaf into I/2-inch-thick slices. 

Lay each piece flat on the baking sheet. (You may need to cover an additional baking sheet with oiled foil.) Bake for IO minutes, or until the cookies are light brown. Let cool on the baking sheet. 

While the Goldies are chilling, prepare the Melted Chocolate Ganache. As it cools, set up a work area by covering a baking sheet with parchment paper. 

Line 2 baking sheets with parchment paper, and cut 2 more sheets of parchment the same size. Set aside. 

Divide the mixture in half, and place each half on a parchment-lined baking sheet. Lay the other sheets of parchment on top. Using a rolling pin, roll the dough to a V8-inch thickness. 

Chill the dough on the baking sheets in the refrigerator for 30 minutes, or until firm. 

Space the cookies at least V2 inch apart on the parchment-lined baking sheets, and bake for 8 to IO minutes. 

Place the Snowballz on a baking sheet lined with parchment paper, and chill in the refrigerator until the icing is set, about IO minutes. Cover them well with plastic wrap, so they don t absorb refrigerator smells, and store in the refrigerator. 

Place the tart on a baking sheet lined with foil and bake for 50 to 55 minutes, or until golden brown. 

Place the disk(s) on the prepared baking sheet, and flatten slightly with a rolling pin. 

Place the pie dish on a baking sheet and bake for 40 to 45 niinutes, or until the filling bubbles thickly in the center and the crust is a honey brown. 

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