Then
drop tablespoons of the dough on a cookie sheet and bake for 8 minutes.
Not exact matches
Using a small ice - cream scoop or a
tablespoon,
drop 2 - inch mounds
of dough onto sheet pans lined with parchment paper.
Use a
tablespoon to
drop heaping spoonfuls
of dough onto prepared baking sheets, spacing the cookies 3 inches apart.
Using about 1
tablespoon of dough for each puff,
drop the
dough from the spoon onto the lined baking sheets, leaving about 2 inches
of space between each mound
of dough.
I
dropped a heaping
Tablespoon of dough on the parchment paper and they were the perfect size.
For each cookie,
drop about 2 1/2
tablespoons of the
dough onto the prepared baking sheet.
Use a
tablespoon to
drop heaping spoonfuls
of dough (about 3 level
tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).
Using a cookie scoop,
drop 1
tablespoon scoops
of the
dough onto lined cookie sheets about 2 inches apart.
Using a small cookie scoop or a
tablespoon,
drop spoonfuls
of cookie
dough over the caramel.
Using a 2 -
tablespoon cookie scoop, scoop and
drop balls
of cookie
dough onto the prepared baking sheet, evenly spaced apart.
Now top the cherries with the buttermilk
dough by
dropping dollops into the pan a scant
tablespoon each - not too big
of they won't cook throughout.
Use small cookie scoop or a
tablespoon measure to
drop mounds
of cookie
dough onto parchment - lined baking baking sheet.
Using a # 40 scoop (or just a big spoon that equals about 2
tablespoons),
drop balls
of the
dough into the greased skillets.
Stir the milk - egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft
dough forms.Once the oil has reached 350ºF, use a small ice cream scoop to
drop about 1
tablespoon scoops
of dough into the oil, careful not to overcrowd the pan.
Use a spoon to
drop tablespoon - size mounds
of dough onto the sheets about 3 inches apart; keep the cookies small, as the
dough spreads quite a bit.
When you're ready to bake the cookies,
drop a heaped
tablespoon of the
dough onto the prepared baking sheet.
My Favorite Play -
Dough Recipe 3 cups
of flour 1 1/2 cups
of salt 2
tablespoons of cream
of tartar 2
tablespoons vegetable oil 3 cups
of water A few
drops of food coloring — or divide into two batches and use two colors
When the
dough is ready, using a dessertspoon or
tablespoon, scoop out chunks
of your
dough and
drop in a mound gently on to the baking paper, aiming to
drop each mound about 1 cm apart.
Using about 1
tablespoon dough for each puff,
drop the
dough from a spoon onto the previously prepared sheets, leaving 2 inches
of space between the mounds
of dough.
Using two spoons or a small spring - loaded ice cream scoop,
drop heaping
tablespoons of dough (about the size
of an unshelled walnut) a few at a time into the sugar - cinnamon mixture.