I'd like to make this as a drop cookie, onto the Oblaten, the little wafers traditionally under round lebkuchen. Rolling out is not what I want to do, and with your wonderful cookie scoops, it should be really easy, but I'm not sure where or what to add as extra liquid to make it a drop cookie. Any ideas? I have not looked for the Oblaten in a while. But, don't they come in sheets, too? You could press the dough onto the sheets in a pan. But, to make a looser batter, perhaps reduce the amount of flour or add a few teaspoons of liquid, such as water. Elisabeth

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