Place
the cookies on an ungreased cookie sheet.
Not exact matches
Use drop by the spoonful
on ungreased cookie sheet.
To form
cookies, roll 1 1/2 inch balls of dough with your hands and place
on an
ungreased cookie sheet.
with hands and press or roll into a circle
on an
ungreased cookie sheet or pizza pan.
Drop dough by 10 - 12 spoonfuls about 2 inches apart
on an
ungreased cookie sheet.
Place
on ungreased cookie sheet and bake for 12 - 14 minutes.
Drop dough by rounded tablespoonfuls about 2 inches apart
on an
ungreased cookie sheet or baking stone.
Place your
cookies on ungreased baking
sheets, about 1/2 ″ apart.
Place balls 2 inches apart
on ungreased cookie sheets.
When the loaves and completely cool, slice as thin as possible and place the slices in a single layer
on an
ungreased cookie sheet (I used parchment paper, just in case!).
Place them 1 inch apart
on ungreased cookie sheets (do not reroll the scraps).
Place wedges
on ungreased cookie sheet lined with parchment paper.
Place them
on an
ungreased cookie sheet (covered with liner or parchment, optional).
Roll into 1 inch balls, place 2 inches apart
on ungreased cookie sheet and then sprinkle the tops with a little bit of granulated sugar.
Arrange crushed walnuts in single layer
on ungreased cookie sheet.
Using
cookie cutter (s) of your choice, cut out
cookies and place 1 inch apart
on an
ungreased cookie sheet.
Place
on chilled
ungreased cookie sheet, and bake 10 to 15 minutes at 350.
Place
on a
ungreased cookie sheet and brush with buttermilk or cream, and then sprinkle with raw sugar.
Place
on an
ungreased cookie sheet and back for 10 - 12 minutes, until the tops have cracked.
He just put sugar in a pan and heated it slowly till it melted (I used his «cheat» tip of adding a couple TBS water) and reached the desired color, then stirred in an equal amount of salted peanuts and poured it out
on an
ungreased cookie sheet to cool.
On ungreased cookie sheets (I used foil though for easy cleanup) press out each Grands roll to an approx. 4.5 inch circle.
Fold parchment paper into a package and bake
on an
ungreased cookie sheet for 15 - 20 minutes.
Using a medium scoop, or by heaping tablespoon, drop the
cookies 2 inches apart
on a baking
sheet (
ungreased).
Roll dough into 1 inch balls and place 2 inches apart
on ungreased cookie sheet.
Place
on ungreased cookie sheets.
Place the balls
on ungreased cookie sheets.
Using a 1/2 inch
cookie scoop, scoop and place
cookie dough
on baking
sheet about 2 inches apart
on ungreased baking
sheet.
Take the dough slices and place
on an
ungreased cookie sheet.
Shape dough into 1 - inch balls using a
cookie scoop (or tablespoon) and place
on an
ungreased cookie sheet.
Cut with
cookie cutters; place
on ungreased baking
sheets.
To toast okara, which dries it out and makes a dry «fluffy okara», spread the fresh okara thinly
on an
ungreased but nonstick
cookie sheet; bake in oven at 200 degrees Fahrenheit for 35 - 70 minutes, stirring occasionally, until dry.
Roll out 1 inch balls and place
on ungreased cookie sheet (line with parchment paper is needed).
Place half the biscuits
on ungreased cookie sheet.
Drop by the tablespoon
on an
ungreased cookie sheet.
Roll heaping tablespoons into balls and place them about 2 inches apart
on an
ungreased cookie sheet.
Place
on ungreased cookie sheet and dent center of each with thumb.
Dip in sugar and place
on ungreased cookie sheet.
With a spoon or fork drop golf ball size (or smaller) amounts
on to
ungreased cookie sheets.
Roll one - inch
cookie dough balls in the cinnamon sugar mixture and place
on an
ungreased cookie sheet.
Place
on a
ungreased cookie sheet about 2» apart.
Pat each piece out to a 10 - inch circle
on an
ungreased cookie sheet.
Preheat the oven to 275 degrees F. Bake the
cookies on an
ungreased sheet pan for 30 minutes until they are just baked through, but the tops have not browned.
Slice in 1/2 inch segments, placing cut side down
on ungreased cookie sheet.
Preheat oven to 375 degrees F. Slice dough into 1/4 inch strips and place 2 inches apart
on an
ungreased cookie sheet.
form dough into balls about 3/4 inch in size, and place
on ungreased cookie sheet, mark top of balls with fork.
place slices
on an
ungreased cookie sheet and bake at 325 degrees for 9 minutes.
In the first set I put 12 little balls of dough
on an unlined,
ungreased cookie sheet.
Roll the dough into small balls, about 1 tablespoon each, and place them about 2 inches apart
on an
ungreased cookie sheet.
Place them
on a
ungreased cookie sheet.
Place the
cookies on an
ungreased baking
sheet and sprinkle with sugar.