Line
a couple of cookie sheets with parchment if you want.
Not exact matches
Let
cookies cool on the
cookie sheet for a
couple of minutes and then remove them to a cooling rack (but be sure to sneak one or two when they're still warm because nothing beats the taste
of a peanut butter
cookie with a melted chocolate kiss on top!
Allow to cool on pan for a
couple of minutes before removing
cookies from
cookie sheet to a wire rack to cool.
Scoop the dough out with a medium sized
cookie scoop onto the prepared baking
sheets, leaving a
couple of inches between the
cookies, I managed to fit 8 on a half
sheet pan.
Cool a
couple of minutes on the
cookie sheet, then gently transfer to a wire rack to cool completely.
If you'd like to sprinkle additional toffee bits on top
of the
cookies, pull the baking
sheets out a
couple minutes shy
of being done and sprinkle about a teaspoon
of toffee bits on top
of each
cookie.
Scoop golf ball sized portions
of dough (approximately 2 tablespoons) and place them a
couple inches apart on the
cookie sheets.
Using the
cookie cutter
of your choice, cut the dough into desired shapes and place on a baking
sheet, leaving a
couple inches between the
cookies for spreading.
Remove the
cookie sheets from the oven and let them rest for a
couple of minutes.
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.
Use your preferred size
cookie scoop (or a regular spoon) to drop portions
of dough onto baking
sheets, spacing them a
couple inches apart.
Cut it into a circle with a round cutter
cookie cutter pick up the fondant circle and gently place the middle
of it on top
of the Blow pop and let the rest
of the circle drape down around it use your fingers to make floating ghost - like waves, or drapes in the fondant allow the fondant to hold that shape for a
couple of minutes to set it, and then place on baking
sheet to harden for a few hours once the fondant has hardened slightly.
Scoop the
cookie dough into 2 - tablespoon - sized balls and put 8 balls
of dough on each baking
sheets, leaving a
couple inches
of space between each.
at least one large skillet and one small skillet dutch oven / stock pot (I boiled my pasta in a stock pot for ages) slow cooker / Crockpot medium sauce pan cutting board rubber spatula wood / bamboo spoons (at least two) colander can opener
cookie sheet 9 x 12 cake pan 1 - & 4 - cup measuring cups, preferably Pyrex or similar a
couple of mixing bowls cheese grater garlic press (we love garlic) Tupperware's largest bowl — holds 32 cups & is perfect for making batches
of Chex mix or puppy chow or other favorite snack mixes.
Bake the
cookies for 10 to 12 minutes (if they're on parchment - lined baking
sheets); bake a
couple of minutes less if they're on dark
sheets without parchment.
I cool mine a
couple minutes on the
cookie sheet, and the rest
of the way on a cooling rack.
Cool a
couple of minutes on the
cookie sheet, then gently transfer to a wire rack to cool completely.
Place a few homemade profiteroles on a
cookie sheet in a preheated warm oven for just a
couple of minutes.
I love the organizational possibilities
of memo boards, so I'm going to go find a
couple of shiny new
cookie sheets in my office.
I'm really wanting something I saw on Pinterest ~ a
couple of baking racks (like the ones they use in bakeries to put
cookie sheets on) to use as shelving in my craft room.