Roll tablespoons of the dough into a small log and then shape into a crescent shape.
Once your cookie dough is thick enough,
roll tablespoons of dough into balls and place them on the prepared cookie sheet.
Roll tablespoons of the dough into a small log and then shape into a crescent shape.
Not exact matches
Working with 1
tablespoon of dough at a time,
roll the
dough into balls.
Scoop
tablespoon - sized balls
of dough and
roll between your hands.
Rolls 2
tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray.
Scoop out heaping
tablespoons of the
dough at a time and
roll into separate balls.
Dip each
dough ball into a bowl that has a few
tablespoons of oil in it,
rolling the
dough in the oil, and then put each ball into a separate bag.
did I understand correctly, that each cookie should be 2
tablespoons of dough rolled into a ball?
Roll balls
of dough (about 1.5
tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.
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.
Using a spoon or your hands, scoop about 3
tablespoons of dough into your hand and
roll into a ball then form into rectangle shapes
Preheat oven to 350 F. Scoop a
tablespoon of dough at a time and
roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.
Using 2 leveled
tablespoons of dough per cookie, shape the
dough into balls and
roll them in the demerara sugar mixture.
Roll 1
tablespoon of the
dough into a ball (about 1?
Scoop out 2
tablespoon portions and
roll in a 1/2 and 1/2 mixture
of pearl and granulated sugar; shape into a uniform ball once the sticky
dough has been
rolled in sugar and is easier to handle.
Pinch 1 1/2
tablespoons of dough and
roll between your hands to form a ball.
Roll about 2
tablespoons of dough into a small ball and place on the cookie 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 slightly damp hands if necessary,
roll the chocolate tahini
dough into large bite sized balls, about 1.5 - 2
tablespoons worth
of dough.
Sift together the 2
tablespoons of cocoa and 2
tablespoons of powdered sugar and use some to generously dust the surface you're
rolling out on, then dust the top
of the
dough and
rolling pin and
roll the
dough out to be about 1/4 ″ thick.
Using two spoons or a cookie scoop, spoon generous
tablespoon size balls
of dough onto the sugar set aside for
rolling.
Roll 1
tablespoon of dough into small balls and place on a parchment - lined baking sheet.
Use a
tablespoon or small cookie scoop to scoop out the
dough,
roll it in a ball between your palms, shake the ball in some extra coconut flour to coat (I toss the ball in a small bowl
of coconut flour then shake the ball like dice in my hands to get off the excess).
Once
dough is firm, scoop
dough by heaping
tablespoon and
roll dough between your palms to form balls (you should be able to get 12 balls
of dough from the recipe).
Roll 3
tablespoons of dough into a ball.
Roll a heaping tablespoon of dough into a ball and roll in the confectioners» sugar mixture to coat complet
Roll a heaping
tablespoon of dough into a ball and
roll in the confectioners» sugar mixture to coat complet
roll in the confectioners» sugar mixture to coat completely.
Use a spatula or large spoon to scoop out about two
tablespoons of the
dough and
roll into balls.
Scoop two
tablespoons of dough and
roll it into a ball.
Scoop a heaping
tablespoon of chilled
dough,
roll into a ball, and place on a parchment - lined baking sheet.
Roll a
tablespoon or so
of the
dough into a ball, place on cookie sheet and flatten slightly.
Gather heaping
tablespoons of the
dough into balls and
roll them to coat in the sugar.
Using fingers lightly coated with cocoa powder (to prevent sticking),
roll 1
tablespoon - sized pieces
of dough into balls, and dip half
of the ball into the crushed chips.
Shape
dough into walnut sized balls, and
roll them in the remaining 2
tablespoons of sugar.
Take 1 and 1/2 to 2
tablespoons of dough and
roll into a ball.
Scoop the
dough (about 2
tablespoons of dough per cookies) and
roll it into balls.
Scoop heaping
tablespoons of dough and
roll them between hands to form balls.
To form the brain cookies take a heaping
Tablespoon of the
dough (about 1 ounce) and
roll it into a short log.
Step 3: With a cookie scoop or large
tablespoon get a scoop
of dough and
roll into ball and place on cookie sheet.
Roll the
dough into balls, about 3
Tablespoons of dough each.
5) Use a
tablespoon to scoop even amounts
of the
dough and
roll the
dough with the palms
of your hands to get smooth balls.
My
dough needed 2 more
tablespoons of water to
roll out without crumbling.
I then tear those pieces
of dough in two before
rolling each 1/2
tablespoon of dough into a ball shape.
Scoop a heaping
tablespoon of cookie
dough and
roll into a ball with both palm
of your hands.
Use a
tablespoon to scoop even amounts
of the
dough and
roll the
dough with the palms
of your hands to get smooth balls.
Roll out the
dough to a 10 ″ -12 ″ / 25 - 30 cm circle and sprinkle the remaining 1
tablespoon of corn meal into the bottom
of a 9 ″ / 23 cm cake pan.
Scoop 2
tablespoons of the
dough and
roll into a ball.
For the pizza
dough: 1) 1 1/2 cup tapioca flour (or more if
dough is too sticky + more for
rolling dough) 2) 1/3 cup + 2 - 3
tablespoons of coconut flour, separated 3) 1 teaspoon salt 4) 1/2 cup olive oil 5) 1/2 cup warm water 6) 1 large egg, whisked
Scoop out cookie
dough about the size
of a heaping
tablespoon,
roll into a ball, and place onto a parchment lined cookie sheet.
Roll rounded tablespoons of dough into balls, then roll the dough ball in the cinnamon su
Roll rounded
tablespoons of dough into balls, then
roll the dough ball in the cinnamon su
roll the
dough ball in the cinnamon sugar.