Place the diced turnip and celery
root on a greased cookie sheet or roasting pan, and coat with olive oil (I used a mister) and sprinkle with salt and pepper.
Spread out chopped beets, parsnips, and sweet
potato on a greased cookie sheet, and roast for about 30 minutes, or until the veggies are tender, stirring periodically.
Form the dough into three logs, about 1 1/4 - inch thick, and place
on greased cookie sheets.
Place
on greased cookie sheets.
Cover with another piece of crust, pinch together and place
on a greased cookie sheet.
On a greased cookie sheet, scoop 20 even sized balls of cookie dough and press them to flatten (dough will not spread significantly on its own).
Scoop dough and place
on greased cookie sheet, parchment paper, or use a silpat.
Scoop into heaping tablespoon balls and place
on greased cookies sheets — if you want flatter cookies, smush down.
Place
on a greased cookie sheet.
Form into 1» balls, roll in granulated sugar and place
on greased cookie sheet 2» apart.
Place
them on greased cookie sheet or parchment paper and bake for 12 minutes and when time goes off, open oven door slightly, turn off oven, and let cookies cool in oven for 20 minutes
Pinch the edges and place
on a greased cookie sheet.
Place
on a greased cookie sheet and repeat till the sheet is full.
On a greased cookie sheet, shape each rope into a pretzel shape.
Place
on a greased cookie sheet and spray with oil (I use a Misto olive oil sprayer but you can use cooking spray).
Place spoon sized batter mounds about 1 inch apart
on a greased cookie sheet.
Form into a boule (a round loaf) and place
on a greased cookie sheet.
Using a small spoon, place heaping teaspoons of batter 2 inches apart
on greased cookie sheets.
On a greased cookie sheet, place 2 tortillas side - by - side.
Shape into 1 - inch balls; place 2 inches apart
on greased cookie sheets.
Drop spoonfuls of the cookie
on greased cookie sheets.