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.