Sentences with phrase «place on cookie sheet using»

Place on cookie sheet using ice cream scoop, and press down on tops of cupcakes to flatten out a little.

Not exact matches

Using a cookie scoop, I use a 2 tablespoon scoop, scoop the dough and place on the prepared baking sheet.

With a cookie cutter cut out shapes and place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of douUse all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of douuse every last bit of dough!

Use a cookie cutter to cut out heart shapes and place on a baking sheet lined with wax paper.

Cut out using a small cookie cutter and place on your baking sheets.

Use any cookie cutter you like to cut out the dough and place the cookies on the prepared baking sheets.

Using a 2 1/2» diameter cookie cutter (or top of a round drinking glass), cut out cookies and place on a parchment - lined baking sheet.

Use a cookie cutter or small biscuit cutter to cut out shapes, then place on a parchment - lined baking sheet.

Using the cookie cutters of your choice, cut out cookies and place them on a baking sheet lined with parchment paper.

Using a cookie scoop to ensure reasonably uniform size, scoop up the dough and roll into balls, then place about 2 inches apart on the baking sheets.

When the loaves and completely cool, slice as thin as possible and place the slices in a single layer on an ungreased cookie sheet (I used parchment paper, just in case!).

Keep a cookie sheet in the oven and place the pancakes on it to keep them warm while you use the rest of the batter.

Using forks, dips the truffles in the melted chocolate to cover, and place on a cookie sheet with parchment paper on it.

Using a cookie scoop (about 1 1/2 -2 Tbsp), scoop out portions and place on your baking sheet (I could fit 12 on one sheet).

Scoop dough and place on greased cookie sheet, parchment paper, or use a silpat.

Use a small cookie dough scoop or form into 1/2 inch balls and place on a parchment paper (or Silpat) lined cookie sheet.

Using cookie cutter (s) of your choice, cut out cookies and place 1 inch apart on an ungreased cookie sheet.

Cut cookies out using cookie cutters and place on baking sheets.

Using the cookie cutter of your choice, cut the dough into desired shapes and place on a baking sheet, leaving a couple inches between the cookies for spreading.

When it's time to bake, arrange them on a cookie sheet (if you're using different shapes of tins, try to keep the like tins together in a batch so they cook evenly) and place in an oven preheated to 375 degrees.

Then take your biscuit cutter (or round cookie cutter, I use a 2» cutter) and cut out rounds and place them on an un-greased baking sheet.

Place them on the baking sheet and use your thumb to carefully press into the center of each cookie.

Place the baked cookies (about 18) on a wire rack over a sheet of wax paper and, using a fork, drizzle them with the white chocolate.

Using two spoons or a small ice cream scoop, form the dough into balls the size of walnuts and place them on the cookie sheet about 2 inches apart.

Using cookie cutters in whatever shapes you please, cut out crackers and place them on your parchment lined baking sheets spaced about 1/2 inch apart.

Place them on your prepared baking sheet, and either simply flatten and shape them you're your hands, or use the old peanut butter cookie trick — dip a fork in sugar and use it to press down the dough for that criss - cross top.

You have two options from here: option # 1 - you can use a pizza cutter or knife and simply cut into strips and then cut the strips into squares or option # 2 — you can use a cookie cutter and cut out small shapes, place those shapes on a baking sheet lined with parchment then re-roll the scraps and repeat the cookie cutter option until all the dough is used.

Cut out your cookies using your favorite cookie cutter shape and place on a baking sheet lined with parchment paper.

Use a cookie scoop and place the balls of dough on baking sheet.

Place the dough circles on the prepared baking sheet, leaving one finger of space in between each cookie, until all the dough is used up.

I will use a large serving spoon to scoop out the dough and place it on the parchment lined cookie sheet.

Using a 2 tablespoon cookie scoop, ball out dough and place on prepared sheet.

Using a cookie scoop or small spoon, spoon out balls of dough and place on a greased cookie sheet ~ 2 inches apart.

When ready to use, slice dough into 1/2 inch rounds and place on cookie sheet.

Using a medium cookie scoop (or heaping tablespoons), place the dough 2 inches apart on the baking sheet.

Using an ice cream scoop, place mounds of the cookie dough 1/2 inch a part on the baking sheet.

Using a cookie scoop, place dough 2 - inches apart on the cookie sheet *.

Use a fork to pull them and place them back on a parchment - lined cookie sheet.

Using a 1.5 inch cookie cutter, cut out your cookies and place them on your parchment paper lined baking sheets spaced about 1/4 inch apart.

If you are using a quiche pan with a removable bottom, place it on a cookie sheet lined with aluminum foil (for easy clean up).

Cut it into a circle with a round cutter cookie cutter pick up the fondant circle and gently place the middle of it on top of the Blow pop and let the rest of the circle drape down around it use your fingers to make floating ghost - like waves, or drapes in the fondant allow the fondant to hold that shape for a couple of minutes to set it, and then place on baking sheet to harden for a few hours once the fondant has hardened slightly.

Use a cookie scoop to place balls of dough on a cookie sheet lined with parchment paper.

Using a biscuit or cookie cutter, cut the dough into 1/2 - inch rounds and place on a baking paper - lined cookie sheet.

For large cookies, use 1/4 cup (60 ml)(60 grams) of batter (I like to use an ice cream scoop) and place six cookies on each baking sheet.

Using a 1/2 inch cookie scoop, scoop and place cookie dough on baking sheet about 2 inches apart on ungreased baking sheet.

Use a 1.5 -2-inch wide cookie cutter to form the cookies and place them on a parchment paper lined baking sheet.

Shape dough into 1 - inch balls using a cookie scoop (or tablespoon) and place on an ungreased cookie sheet.

Using a cookie cutter (any small round one will do), cut the dough into circles and place on a greased, parchment paper - covered baking sheet (very important so the cookies don't stick).

Cut dough with a 3 - inch cookie cutter, dipping cutter in flour between each use; place cookies on baking sheets coated with cooking spray.

Using a cookie scoop or spoon, place the cookie dough on a baking sheet and bake for 8 - 12 minutes, or until the bottoms are golden brown.