The Art of French Pastry

the ⅜-inch round tip and
pipe 1¼-inch rounds onto
the sheet pans lined with
silpats. Leave 1 inch of
space between each
cookie and stagger the
rows. When you first pipe
the rounds you will see a
small tip, but it should
disappear on its own and
the cookie should look
like a round, smooth disk.
Sprinkle the cookies