Sentences with phrase «apart on a baking sheet lined with parchment»

Gently place a few inches apart on a baking sheet lined with parchment paper, and curve them slightly to form a crescent shape.

Place 2 inches apart on a baking sheet lined with parchment paper or a silicon baking mat.

Slice logs into 1 / 4 - inch - thick rounds, and space about 1 inch apart on baking sheets lined with parchment — they will not spread much.

Place 2 inches apart on baking sheets lined with parchment paper.

Place cookies 1 inch apart on a baking sheet lined with parchment paper.

Space balls 2 to 3 inches apart on baking sheets lined with parchment paper.

Arrange 1 inch apart on baking sheets lined with parchment paper.

Place them 2 inches apart on a baking sheet lined with parchment paper.

Slice logs into 1 / 4 - inch - thick rounds, and space about 1 inch apart on baking sheets lined with parchment.

Use a 1.5 - inch round cookie cutter to cut circles of dough and place them one inch apart on a baking sheet lined with parchment paper.

Pipe out 48 mounds, 1 inch in diameter, about 2 inches apart on baking sheets lined with parchment paper.

Not exact matches

On a cookie sheet lined with silpat or parchment paper, place cookie dough 2 inches apart and bake 7 - 8 minutes until edges begin to brown.

Line 2 cookie sheets with parchment paper or silicone baking mats, place the cookies 2 inches apart on your lined sheets and bake for 9 - 11 minutes or until the tops look almost done.

Line 2 cookie sheets with parchment paper or silicone baking mats, then place the cookies 2 inches apart on the sheets.

The cookies should be two inches apart on a baking sheet lined with a silicone mat or parchment paper.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

Place both logs 3» apart on a large baking sheet lined with parchment paper.

Form the dough into walnut - size balls and arrange them 2 inches apart on baking sheets lined with a silicone baking mat or parchment paper.

Place 2 inches apart on a parchment or silpat lined baking sheet and repeat with another piece of dough.

Place on parchment lined baking sheet 3 inches apart with the side dunked in pecans facing upward.

Place on a parchment - lined baking sheet, and repeat with the remaining dough, spacing 1 1/2 -2 inches apart.

Cut with a 2 1/2 - inch star - shaped cookie cutter into 24 stars; place stars 2 inches apart on 2 baking sheets lined with parchment paper.

apart on baking sheets lined with silicone baking mats or parchment paper.

Punch out rounds of dough with cutter and place on a parchment - lined baking sheet, spacing 1» apart.

On a baking sheet lined with parchment paper or a silicone mat place 1/4 cup piles of cheese 2 inches apart.

Cut out shapes with cookie cutters and place on parchment lined baking sheets, about 1 inch apart.

Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart.

On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.

Drop rounded teaspoons of dough two inches apart on to a baking sheet lined with parchment paper.

Pour the pecans on a baking sheet lined with parchment paper and let cool and then break apart in to pieces.

Cut out cookies with 2 - inch cutter, and place 1 - inch apart on parchment paper — lined baking sheets.

ice cream scoop, portion out 10 balls of dough and place on a parchment - lined baking sheet, spacing about 3» apart (you can also form dough into ping pong — sized balls with your hands).

Place the shaped cookies on the baking sheets lined with parchment paper, at least 2 - 3 inches apart.

On a baking sheet lined with parchment paper or a silicone mat place 1/4 cup piles of cheese 2 inches apart.

Pour the pecans on a baking sheet lined with parchment paper and let cool and then break apart in to pieces.

Transfer batter to a pastry bag fitted with a 1 / 2 - inch plain round tip, and pipe 3 / 4 - inch rounds 1 inch apart on parchment - lined baking sheets, dragging pastry tip to the side of rounds rather than forming peaks.

With a rubber spatula, scoop the pate a choux into the pastry bag and pipe out approximately 25 (1 - inch) rounds, spaced 1 to 2 inches apart on the parchment paper - lined baking sheet.