Rather than rolling out the dough and pressing the cutter into the top of the dough, the cutting sheet is placed of thebakingsheet, cutting side up.
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The dough is unmolded and then left to dry for about 24 hours before being baked at a low temperature on greased, anise-dusted baking sheets.
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The half sheet is approximately the same size as mass-market baking sheets found in supermarkets, and the quarter sheet is a common size for rectangular, single-layer cakes.
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