Place one dough
disk on work surface (leave other disk in the refrigerator) and dust with flour blend.
Not exact matches
On a lightly floured
work surface, roll out one of the dough
disks into an 11 - inch diameter circle about 1 / 8 - inch - thick.
Place the dough
on a lightly floured
work surface and pat it into a
disk.
Place 1
disk of the cookie dough
on a clean
work surface and peel off the top sheet of paper.
Roll the second
disk of dough
on a floured
work surface to a 12 - inch circle about ⅛ - inch thick.
Remove one
disk of dough from the refrigerator and roll it out
on a floured
work surface to a 12 - inch circle about ⅛ - inch thick.
On impeccably clean unfloured
work surface, mash the ball of dough into a 5 - inch
disk and cut it into six wedges.
Flatten the dough into a
disk on a floured
work surface.
Place one piece of dough
on the
work surface and pat into a
disk.
Gather dough together and form it, rotating it
on work surface, into a
disk.
Working one at a time, roll out
disks of dough
on a lightly floured
surface ⅛» thick.
Roll dough
on lightly floured
work surface or between two large sheets of plastic wrap to 12 - inch
disk.