My neighbor dropped a batch of these off and I ate the entire tin standing at the kitchen counter. Only 4 ingredients to make the most addictive bite

If piping, work with half the dough at a time so it’s easier to handle. Pipe long, thin strips of dough directly onto the prepared baking sheets, about 1/2 inch wide and 4 to 5 inches long. Leave a little space between each so the hot air can circulate and crisp the edges.

If rolling and cutting, carefully transfer the strips to the baking sheets with a spatula or your fingers.

Once all the dough is shaped, gently straighten any very crooked pieces