Sentences with phrase «cookie on a fork»

Working in batches and keeping the rest in the refrigerator, place one cookie on a fork.

Not exact matches

Prick eggplant with a fork and place on a cookie sheet.
Use the fork to remove the oreo from the chocolate, tap it on the edge of the bowl a few times (to let excess chocolate drip off) and transfer to a lined cookie sheet.
Shape into balls, (approximate golf ball size) and place on lightly greased cookie sheets, flatten with a fork (dip fork lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.
Remove with fork, scrape extra chocolate from bottom (with another fork) and place on a cookie tray lined with parchment or wax paper.
Using the tines of a fork, flatten each dough ball, by making crisscross patterns on the cookie (it was really hard with the pretzels and toffee in the dough, but do the best you can).
Dip ganache ball into melted chocolate with fork and let cool on parchment or wax paper or Silpat mat placed on cookie sheet.
As soon as they come out, take a fork and gently press down on the tops of each cookie (this helps to compact them, which contributes greatly to their resulting texture).
Press down on each cookie with the tines of a fork.
Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).
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Using forks, dips the truffles in the melted chocolate to cover, and place on a cookie sheet with parchment paper on it.
Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.
Drop onto cookie sheet, flatten slightly with sugared fork / glass / hand, etc... Bake at 350 * or 375 * (higher temp results in crisper cookie with more roasted peanut flavor) for about 7 - 10 minutes or til lightly browned on edges.
With the big move and the fact that I only just found my fork and plates a few days ago, I won't have many new Christmas cookies for you this year (though I do have one recipe coming on Sunday).
Pierce pastry tops with a fork and place on a parchment lined cookie sheet.
Remove from oven and carefully transfer to a cooling rack: Loosen the crust with a fork, place the cookie rack on top of the cake and turn it around.
Use a fork to press the indentations on the cookie and gently squeeze the center inward to form a peanut shape.
Once the cookie is coated in chocolate, use the fork to lift it out of the chocolate and tap the fork several times on the side of the bowl, allowing the extra chocolate to run off the cookie and back into the bowl.
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.
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.
So I just rolled the dough into 20 balls and flattened them with a fork on two cookie sheets covered with baking parchment.
With this dough it was rollable with a few little crumbs but easy to stick back into your little cookie ball and then pat them down lightly with a fork on your lined cookie tray.
Use a fork to pull them and place them back on a parchment - lined cookie sheet.
Use a fork or a small plastic squeeze bottle to drizzle dark chocolate sauce back and forth on cookies.
In a prepared cookie sheet form your dough into a small balls — half the size of a ping pong ball - press it lightly against your cookie sheet with a fork to form marks on top of it, or if you have a cookie press use it to make the shapes that you like.
Dip the tines of a fork into melted chocolate and allow the chocolate to drip on the cookies, creating free form designs.
Place the squash on a cookie sheet, cut side up, and roast for 50 - 60 minutes, or until fork tender.
Then, with the tines of a fork (or I like to use the end of a toothpick), make a crisscross pattern on the top of each cookie.
For slightly flatter, chewier cookies, press down on each of the cookies with a fork right when they come out of the oven.
Placing the cookie on one fork and using the second fork as a holder if needed.
Arrange on parchment - lined cookie sheets and press lightly with a fork to form a criss - cross design.
Place into your preheated oven and after about 6 minutes take a fork and mash press it on top of the cookies to flatten it out a bit.
of dough on a parchment paper lined cookie sheet and flatten with a fork, creating a criss - cross pattern.
Use a fork to make the characteristic stripes on the cookies.
Place the asparagus spears on the parchment - lined cookie sheet and drizzle with 1 tablespoon of the olive oil Roast for 3 - 4 minutes, or until a fork pierces the spear easily, yet the asparagus is still firm and crisp.
On a parchment paper - lined baking sheet, place a heaping tablespoon of dough for each cookie and flatten slightly with a fork or by hand.
To keep it simple I usually cut the pumpkin in half, scoop it out and roast the halves face down on a cookie sheet in a teeny bit of water until fork tender.
Flatten ball with a fork (basically make an X on the cookie) with a sugared fork and Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes.
Combine ingredients, roll into balls, place on cookie sheet, make criss - cross with fork, and bake at 350 degrees for 9 minutes.
With a spoon or fork drop golf ball size (or smaller) amounts on to ungreased cookie sheets.
I dipped them in the pan (on low heat) on a fork; some cookies broke in the process and many bent (but then straightened out back on the pan.)
Remove and press down on the tops with a fork to create little cookies.
form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.
The cookies will spread on their own while baking, so you don't need to flatten the dough balls with a fork.
Arrange back on the cookie sheet, then dip a fork into the melted chocolate.
Spread on the cookie sheet and bake for 15 minutes (check them with a fork — you want them to be really moist and tender and just barely done as you'll be putting them back in the oven on the pizza to cook a little longer) 5.
I love the fork technique that you use to make the texture on the cookie.
You can optionally drag a fork across the top to create that signature peanut butter cookie pattern on the top.
To dip, drop cookies one at a time into the chocolate, flip once, pick up with a fork or your finger and tap on the rim of the bowl to remove excess chocolate.
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