Sentences with phrase «apart onto baking sheets»

Drop dough by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Place balls 2 inches apart onto baking sheets coated with cooking spray.

Drop dough by level tablespoons (I used a cookie scoop) 2 inches apart onto baking sheets coated with cooking spray.

Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.

Drop by level tablespoons 2 inches apart onto baking sheets coated with cooking spray.

Drop by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.

Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper.

Drop dough by level tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.

Place cookie dough balls 2 - inches apart onto baking sheet and bake at 350º F for 8 - 10 minutes or until light brown.

Drop dough 3 inches apart onto baking sheet.

Spoon egg white mixture by tablespoonfuls 2 inches apart onto a baking sheet lined with parchment paper.

Drop by heaping tablespoonfuls about 2 inches apart onto a baking sheet lined with parchment paper.

Not exact matches

Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes.

Place onto baking sheet 4 inches apart.

Put the fourth portion into a piping bag and pipe straight lines onto the fourth baking sheet about an inch apart.

Use a tablespoon to drop heaping spoonfuls of dough onto prepared baking sheets, spacing the cookies 3 inches apart.

Drop dough 3 inches apart onto an un-greased baking sheet.

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until very fragrant.

Pipe dough onto prepared baking sheets in 1» -1 1/4» rounds, spacing 1» apart.

Spoon out heaping tablespoon - sized clusters of the chocolate mixture onto a small baking sheet about 1 - inch apart.

Starting with one colour (e.g. pink), pipe a row of small dots about 5 mm in diameter about 1 1/2 inch apart onto the lined baking sheet.

For each cookie, drop 1 generous tablespoon of batter onto the prepared baking sheet, spacing the mounds about 1 inch apart (or use a mini ice cream scoop).

DROP batter by heaping tablespoon - full onto the prepared baking sheet spacing 1 inch apart.

Drop the batter by heaping tablespoonfuls onto the prepared baking sheet, spacing 1 - inch apart.

Drop dough by heaping tablespoons at least 2 inches apart onto prepared baking sheets.

Using a medium cookie scoop, scoop dough onto prepared cookie sheet about 2» apart since they will spread a bit while baking.

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).

Drop batter (2 tablespoons = one cookie) onto the lined baking sheet, about 2 ″ apart.

Scoop dough onto a large rimmed parchment - lined baking sheet in 2 - tbsp mounds, about 1/2 inch apart, making about 12 cookies.

Pipe 1 - inch kisses 1 inch apart onto the prepared baking sheets.

Drop mixture by tablespoonfuls 2 - inches apart onto prepared baking sheet.

Spoon out heaping tablepsoon - size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.

Remove the batter from the refrigerator and place small mounds (about a heaping tablespoon) of the batter onto the parchment - lined baking sheet, spacing several inches apart.

Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.

Place onto lined cookie sheet about 2 inches apart, as they will spread while baking.

Drop mounds of the mixture (each equal to 2 tablespoons) onto prepared baking sheet, about 1 1/2 inches apart.

Using lightly floured hands, drop 1/2 cup batter for each biscuit onto prepared baking sheet, spacing about 2 inches apart.

apart onto ungreased baking sheets.

Using a 2 - tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart.

Drop cookies by the tablespoon onto a baking sheet, keeping the cookies at least 2 inches apart.

Drop dough by level teaspoonfuls onto prepared baking sheet, 2 inches apart.

Scoop onto the prepared baking sheets about an inch apart (I used a medium - small cookie scoop for this); flatten the balls slightly.

Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart.

Using a 1 and 1/2 tbsp cookie scoop, scoop cookies onto prepared baking sheets a couple inches apart.

Using a medium cookie scoop, scoop dough balls onto the prepared baking sheets, a couple inches apart.

Drop batter by level tablespoon onto the baking sheet, about 3 inches apart.

Spoon the nuts onto a baking sheet with parchment pushing them apart with a fork, being careful not to touch them as the sugar will be very hot.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart.

Drop by rounded tablespoons 2 inches apart onto prepared baking sheets.

Using a large (3 tablespoon - sized) cookie scoop, scoop the dough onto silicone baking mat (or parchment paper)- lined baking sheets an inch or two apart.