9 - inch glass pie plate; 1 1/2 - inch -
diameter ice cream scoop, holding about 1 tablespoon; 24 (6 - to 8 - inch) lollipop sticks (see Cooks» notes)
Not exact matches
Using a small
ice cream scooper (about 1» in
diameter)
scoop the cookie batter onto the parchment paper, 1» apart.
Using a large spoon or
ice cream scoop, form dough into small round balls about 1 inch in
diameter (this dough mixture should yield 14 - 16 dumplings).
Using a cookie
scoop or small
ice cream scoop, divide the mixture into even sized meatball portions about 1 1/2 inches in
diameter.
Scoop big balls of
ice cream onto a baking sheet with parchment paper, cover the cookies with more parchment paper then gently flatten the balls so that they are roughly the
diameter of the cookies.
Using an
ice cream scoop, form 1 1/2 inch balls in
diameter, pressing them firmly with your hands.