Ok nevermind, I see that she is using the yellow one which is for the cookies. The other question I do have is are these cookies crunchy or chewy? How well do they keep/store for shipping if brushed with maple syrup?
When I go to the website that Martha references, there is a "food grade" plastic mat and a rubber one. Martha seems to use the rubber one in the video that is intended for clay, but a salesperson at the store told me I should definitely not use that one on cookies. However, I'm worried that the texture in the plastic mat is not as apparent as in the rubber mat and wouldn't show up if the cookies puffed. Can someone tell me which Martha used?
Step two. "Add honey, egg, and cream; beat to combine. "
What about the egg and heavy cream? When do I add them?