Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and
place the ball onto the greased baking sheet.
Use your hands to form the contents into a large ball, then
place the ball onto the covered baking sheet.
Place a ball onto a piece of parchment paper and cover with another piece of parchment.
Place balls onto a baking sheet lined with parchment paper.
Place the balls onto the lined baking sheet, leaving about 2 fingers of spacing between them.
Place your balls onto the baking tray in rows and closely touching one another.
Place each ball onto the baking sheet about an inch apart, then use your hands to gently flatten each ball into a cookie shape.
Split the dough into two balls and
place each ball onto a sheet of parchment paper or plastic wrap.
Roll your mixture into balls, about a heaped tablespoon in size and
place each ball onto your baking sheet.
Place the balls onto a baking tray covered with parchment paper.
Place the balls onto the prepared baking sheet, and press down slightly on the balls to flatten the top.
Place balls onto a parchment paper lined freezer - safe dish.
Not exact matches
Line a baking tray with baking paper and with a heaped teaspoon of the mixture
place a blob of mixture
onto the tray to form little
balls (don't worry if they're not perfectly shaped
balls).
Form the dough into a
ball and
place onto a nonstick mat.
Scoop the cookie dough into 1 1/2 inch
balls and
place 2 inches apart
onto an ungreased or parchment lined cookie sheet.
Portion the sausage
ball mixture into tablespoon size pieces (I use a cookie scoop to do this) and roll into
balls using your palms before
placing them
onto the baking sheets.
Take 2 tsp sized
balls of the date filling and
place them
onto the prepared baking sheet.
Roll each cake
ball in the dark chocolate,
place back
onto the parchment lined baking sheet, then top with coconut or sprinkles.
Place powdered - sugar
balls onto non-stick cookie sheet or parchment paper covered cookie sheet, and bake at 325 degrees for 10 minutes.
Shape mixture into
balls, about 1.5 inches in diameter, and
place onto the prepared baking sheet.
6 Take small spoonfuls of the dough and roll into one inch sized
balls and
place onto a baking sheet lined with parchment paper.
* the logs were impossible to slice even after 3 hours in the fridge, so I made
balls with the dough — 1 leveled tablespoon per cookie —
placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie
Mix until smooth, roll into teaspoon sized
balls, then
place them
onto your lined plate.
Press the dough into a
ball,
place it
onto a piece of plastic wrap and wrap tightly.
2 tbsp of dough and
place them
onto the baking sheet, pressing down slightly on the
balls to flatten the tops.
Place 3 - 4
balls onto each of the prepared pans, and transfer to the freezer for 15 minutes before baking.
With floured fingers, round out the dough
ball with your hands and
place the dough
ball onto your pie plate.
Roll 1 leveled tablespoon of the mixture into a
ball and
place 2.5 cm (1in) apart
onto prepared sheets.
Coat each
ball in confectioners sugar before
placing onto prepared cookie sheets.
Scoop into 1 1/2 Tbsp
balls and
place onto baking sheet.
Dip your frozen dough
balls into the melted chocolate, until they are coated, and then
place them back
onto your lined baking sheet.
Make small
balls of dough in your hands and
place them
onto the prepared baking surface.
Place the cookie dough
balls onto a baking sheet about 2 inches apart from each other.
Using 2 heaping tablespoons per cookie, roll the dough into
balls and
place them
onto a cookie sheet, spacing them at least 2 inches apart,
Turn the dough out
onto a clean bench, shape into a
ball and
place in a lightly - oiled bowl.
Line a baking sheet with parchment paper and
place all the naan
balls onto the pan.
9)
Place the
ball of pizza dough
onto a sheet of parchment paper, and use a tapioca - floured rolling pin to slowly roll the dough out into a thin circle — the thinner the crispier your crust will be.
Scoop out cookie dough about the size of a heaping tablespoon, roll into a
ball, and
place onto a parchment lined cookie sheet.
Using a cookie scoop,
place cookie dough
balls onto a baking sheet.
8)
Place rolled
balls onto a baking tray lined with baking paper 9) Glaze the
balls with two beaten egg yolks before
placing the tray into the oven 10) Bake for 25 minutes at 170 deg cel or until tops the tarts are golden brown
Place covered cookie
balls onto the prepared baking sheet.
Roll cookie dough into
balls about 2 tbsp of dough each,
place onto prepared baking tray and flatten with a fork or your fingertips
Shape the cookie dough into 1 1/4 - ounce (2 - tablespoon)
balls, then
place them 2 inches apart
onto the prepared sheet pans.
Toss each
ball to coat in the sugar and
place onto a cookie sheet spaced 1 - inch apart.
Place cookie
balls onto prepared baking sheets.
Roll teaspoons of the mixture into
balls and
place onto a baking tray leaving enough space for the biscuits to spread.
Once you have a
ball shape,
place it
onto a floured baking tray and slowly flatten it so it's roughly 4 cm high.
Divide the dough into twelve
balls and
place onto the baking sheet.
Place cookie dough
balls 2 - inches apart
onto baking sheet and bake at 350º F for 8 - 10 minutes or until light brown.
Place the cookie dough
balls onto the baking tray, leaving about 1/2 inch (about 1.5 cm) between them.