06For each cookie, scoop about a quarter cup of the batter at intervals of about three inches on the baking sheet. You should bake one batch of, perhaps, six cookies at a time.07Dip the tines of a table fork in water and press down over the top of each cookie to flatten it into a circle measuring about five inches in diameter.08Place the baking sheet in the oven and bake 15 minutes.09Let cool two to three minutes, but work quickly. You must not let the cookies stand too long or they will harden or become too firm to be molded. While the cookies are still soft and warm, remove them by sliding a pancake turner under each. The moment each is removed, transfer it into an oval-shaped bread pan or over the side of a wine bottle to give each a round, half-moon shape.