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.