Sentences with phrase «inch place the dough»

Lower the dough to a thickness of about 1/4 inch Place the dough on a baking sheet and stretch it a bit if needed.

Not exact matches

When ready for baking, we roll a teaspoon of dough between palms of hands and place balls two inches apart on greased baking sheet.

To roll out the cookies, place a ball of dough about 3 or 4 - inches in diameter on a lightly floured surface.

Form balls of dough into shape (about 1 1/4 inches across) and place on mesh - lined dehydrator trays.

I'd recommend placing the dough ball between two pieces of parchment paper and rolling about 3 inches wider than the width of your pan (or 5 inches for a deep dish pan).

Place dough onto a 12x12 - inch square of parchment paper.

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.

Scoop the dough evenly into 2 teaspoon sized mounds and place a couple inches apart on the cookie sheets (make sure they are mounded and not flat).

Roll dough into 1 1/2 inch balls places them on the baking sheets about two inches apart.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

Shape the dough into an even log and place in a lightly greased 9 x 5 - inch loaf pan.

To form cookies, roll 1 1/2 inch balls of dough with your hands and place on an ungreased cookie sheet.

Roll the dough into 1 - inch balls (it should be pretty sticky) and place on a parchment lined baking sheet.

Scoop the cookie dough into 1 1/2 inch balls and place 2 inches apart onto an ungreased or parchment lined cookie sheet.

Form the dough into balls about 1 tablespoon in size and place at least 2 inches apart on your cookie sheet.

With a medium cookie scoop, place cookie dough batter onto the prepared cookie sheets 2 inches apart.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Place the dough between two sheets of parchment paper and roll out into a disk about 12 inches wide and 1/8 inch thick.

Roll the dough into 1 - inch balls and place on the cookie sheets 3 inches apart (optional - freeze the balls for 15 minutes before baking).

To bake rolls: place frozen dough balls about 1 - inch apart in a lightly greased baking dish.

Form the dough into three logs, about 1 1/4 - inch thick, and place on greased cookie sheets.

Shape the dough into balls (about 1 heaping tablespoon each) and place 2 inches apart on your parchment lined baking sheets.

Scoop the cookie dough into 2 - tablespoon (5 cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.

Roll the dough in the cinnamon - sugar mixture and place on a baking sheet at least 3 - inches apart (okay, for the smaller dough balls, they can safely be 2 - inches apart).

Rotate the halves 90 degrees and place the dough balls on the prepared baking sheets, jagged surface up, spacing them 1 inch apart.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

Place dough balls at least 1.5 inches apart on prepared pans and flatten lightly with your fingertips.

Take the first piece and flatten the dough into a 6 - inch round so that you can place 1/4 of the raspberries on top.

Slice dough into 1 / 4 - inch rounds and place on the prepared baking sheets about an inch apart.

Scoop dough in 2 tablespoon increments, roll into balls, and place at least 3 inches apart on prepared pans.

Place dough on an 8 × 12 inch - ish sized piece of parchment paper and roll into a log about 1 1/4 inch in diameter.

Scoop and shape 2 tbsp of dough into balls and place on a cookie sheet 2 inches apart.

Place dough balls at least 2.5 inches apart on prepared baking sheets.

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

Place 1 / 4th of the filling along the center of the dough, lengthwise, leaving about 2 - 3 inches on each long side.

With a fluted (or simple round) 1 - inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1 - inch apart (they will not spread during baking).

2Roll the dough into 1 - inch balls and place on a parchment - lined or ungreased baking sheet.

Shape all the dough pieces into 3 X 5 inch rectangles, set on wax paper or parchment paper and place another piece of paper on the top for easy rolling

Place a 2 1/2 to 3 - inch round cutter on the center of the dough to use as a guide (if you don't have this size cutter, a canning jar lid will work as well).

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.

Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).

Using a cookie scoop to ensure reasonably uniform size, scoop up the dough and roll into balls, then place about 2 inches apart on the baking sheets.

Roll out pie crust dough and place it in a 10 - inch pie pan.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

Working with one piece of dough at a time place a piece of wax papper over the dough and roll the dough as thin as you can, no thicker than 1/4 inch thick, but preferably an 1/8 inch thick (about the thickeness of a quarter).

To assemble the layers, place one 10 - inch circle of dough onto a sheet of parchment paper.

Shape dough into an 8 - inch round loaf; place on a baking sheet coated with cooking spray.

Place the dough in a greased 9 - inch by 5 - inch loaf pan and cover with a damp kitchen towel.

Roll the dough into tablespoon sized balls; place 2 inches apart on parchment - lined cookie sheets.