Sentences with phrase «dough on a baking sheet lined with parchment»

Using wet hands, place the dough on a baking sheet lined with parchment paper.

To prepare ice cream, place pie dough on a baking sheet lined with parchment paper; lightly coat with cooking spray.

Using wet hands, place the dough on a baking sheet lined with parchment paper.

Not exact matches

On a cookie sheet lined with silpat or parchment paper, place cookie dough 2 inches apart and bake 7 - 8 minutes until edges begin to brown.

Sit the dough - wrapped sausages on a non-stick baking sheet (or one lined with baking parchment), leaving about 6 cm between them to allow for rising.

With your hands, squish the dough into 1 - inch balls and place on a silpat or parchment paper - lined baking sheet.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

PLACE dough in a lightly greased 9 - inch round tart pan, or simply on a parchment - lined baking sheet if you wish to go free - form, or galette - style with it.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately..on the sheet pan (or just eat them immediately...)

Place dough, seam side down, on a generously floured linen towel or a baking sheet lined with floured parchment.

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.

Place tablespoon sized scoops of dough evenly on a baking sheet lined with parchment paper.

Place on parchment paper lined baking sheets, with about 2 - inches of space between dough balls.

You have two options from here: option # 1 - you can use a pizza cutter or knife and simply cut into strips and then cut the strips into squares or option # 2 — you can use a cookie cutter and cut out small shapes, place those shapes on a baking sheet lined with parchment then re-roll the scraps and repeat the cookie cutter option until all the dough is used.

Form the dough into walnut - size balls and arrange them 2 inches apart on baking sheets lined with a silicone baking mat or parchment paper.

Place 2 inches apart on a parchment or silpat lined baking sheet and repeat with another piece of dough.

Line a baking sheet with parchment paper then transfer the dough on top.

Form dough into 1 - inch balls and arrange them on baking sheets lined with parchment paper.

Place on a parchment - lined baking sheet, and repeat with the remaining dough, spacing 1 1/2 -2 inches apart.

Set the circles of dough on a floured and parchment lined baking sheet and cover with a kitchen towel.

Punch out rounds of dough with cutter and place on a parchment - lined baking sheet, spacing 1» apart.

on a baking sheet lined out with parchment paper take one a handful of dough and place it onto the sheet.

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.

Roll the dough into one inch balls and place on baking sheets lined with parchment or sprayed with cooking spray.

On cookie sheet lined with parchment paper or a silicone baking mat, place dough balls 2 inches apart.

Drop rounded teaspoons of dough two inches apart on to a baking sheet lined with parchment paper.

Make 1 ″ balls out of the cookie dough and place on a baking sheet lined with parchment paper.

ice cream scoop, portion out 10 balls of dough and place on a parchment - lined baking sheet, spacing about 3» apart (you can also form dough into ping pong — sized balls with your hands).

Once chilled, slice the dough into 1 inch rounds and place on a baking sheet lined with parchment paper.

Shape each half of dough into a 12 - inch - long roll on a baking sheet lined with parchment paper; pat to a 3 / 4 - inch thickness.

Place on a parchment lined baking sheet and repeat with the scrap dough.

Use a 1.5 - inch round cookie cutter to cut circles of dough and place them one inch apart on a baking sheet lined with parchment paper.

Preheat the oven to 350 degrees while you wait on the dough to thicken up and line a cookie sheet / pan with parchment paper or you can use a Silpat baking sheet.

Space the preshaped dough on a parchment - lined baking sheet and slip the sheet into a plastic bag or cover with plastic wrap.

Place dough on a baking sheet lined with a silicone mat or parchment paper and bake for 15 minutes.

Roll dough into balls using rounded tablespoons and place on a baking sheet or plate lined with parchment paper or lightly coated with cooking spray.