Sentences with phrase «inch thick cookies»

Drop dough by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1 / 4 - inch thick cookies.

Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies.

Not exact matches

You want these cookies to be on the thicker side (closer to 1/4 inch rather than 1/8).

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.

you had me at peanut butter... super recipe... love the combination and that these cookies are like 2 inches thick... Perfect!!

Press the cookie dough into the lined baking tray and even it out so that it is approximately 1/2 inch (about 1.5 cm) thick.

The cookie dough base should be about 1/2 inch thick, but it's very forgiving, so a bit more or less doesn't make a ~ huge ~ difference.

After the mixture is about 1/4 inch thick, continue to flatten it by rolling the top with a rolling pin - similar to rolling out cookie dough.

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

Roll to about 1/4 inch thick and cut out using a heart shaped (or your favorite shape) cookie cutter.

For cut cookies, roll out to 1/8 inch thick and cut into shapes.

Spread the mixture on a cookie sheet lined with wax paper, a scant 1/3 inch thick.

The one on the sheet spread out into a giant cookie about 2 inches thick!

Cut cookies to 1 / 8 - inch thick and place on prepared baking sheet.

After this roll out the dough till its about half an inch thick and cut out circles using a cookie cutter or a big mug.

1 pound semisweet chocolate chip cookie dough 1/2 cup chopped walnuts 1/3 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 5 large egg yolks 2 1/3 cups whole milk 2 tablespoons unsalted butter 1 tablespoon dark rum 2 teaspoons vanilla extract 3 medium bananas, peeled, cut into 1 / 2 - inch thick slices 1 cup chilled whipping cream

Roll out the dough 1 / 2 - inch thick, and with a floured 4 - inch biscuit or cookie cutter, cut out rounds.

Flatten into a 3/4 inch thick dough and cut out the scones using a small cookie cutter or upside down glass.

Now on a cookie pan roll the dough until 1/2 inch thick.

Flatten cookie dough rounds with a glass until about 1/2 -3 / 4 inch thick.

Roll the dough out about 1 / 4 - inch thick and cut out shapes with your most favorite cookie - cutter.

They were sold individually from a large cookie jar and were about 3 inches in diameter and an inch thick (I see that you said the thickness could vary to personal taste).

Remove the dough log from the freezer, unwrap and slice into cookies about 1/2 an inch thick.

Cut the log of dough into slices a scant 1 / 4 - inch thick, on a slight bias if you choose, and place them one inch apart on the lined sheets (cookies will spread just a little).

Carefully slice the log into 1 / 4 - inch - thick cookies.

Form each piece into a 1/2 - inch thick 11 x 4 - inch log on the prepared cookie sheet.

Slice chilled dough into 1 / 4 - inch - thick slices for about 16 S - shaped cookies.

Pat the dough into a 1 - inch thick rectangle (for square or triangle biscuits) or any random shape if you will be using cookie cutters like I did.

Line a baking sheet with a silicone mat or parchment paper then slice the cookies on the scant side of 1/4 - inch (1/2 cm) thick.

Roll each piece out on a lightly floured work surface to just under a 1/4 - inch thick and use a 4 1/2 inch round cookie cutter to cut each into a circle.

A thick cookie for me seems to be between 1/2 inch to 3/4 inch thick, but I suspect from the comments that most people might actually consider that a thin cookie.

After freezing roll out the dough to about 1/2 inch thick and use a circular cookie cutter to cut out your cookies.

With the underside of half the cookies face up, spoon softened ice cream about 1/2 inch thick to cover one side.

Use a small piece of parchment to flatten cookies to 1/4 inch thick.

Flatten the cookies slightly with your fingers so they are about 1/2 inch (1.25 cm) thick.

1 whole fresh pineapple, top / bottom / skin removed, cut into 1/2 - inch thick rounds, center cores removed with round cookie cutter

Once the batter is firm, with a sharp knife, slice cookies about 1/2 inch (1.25 cm) thick.

Place the ball on the cookie sheet and roll with a rolling pin until you have a large rectangle, just less than 1/4 inch thick.

On a well floured surface roll it out very thin (remember these are going to be sandwich cookies)- roughly 1/8 inch thick.

Flatten cookies to 1/4 inch thick.

Chocolate Chip Paleo Cookie Bars Cookie bars are like cookies, but they're thicker and have more of the good stuff per square inch because of their size and shape.

Wet your hand, and gently press each cookie down to about 1/2 inch thick.

Make 1/4 inch thick slices and place them on the cookie sheet.

Flatten each cookie down to about 1 / 3 - inch thick using the tines of a fork.

Roll the dough with a lightly floured rolling pin until it's 1⁄8 to 1⁄4 inch thick (the thinner you roll the dough, the crispier the cookies will be).

Press the dough into 2 - inch cookie cutters (1/3» -1 / 2» thick) placed on a sheet tray lined with parchment paper.

Remove the dough from the fridge and slice cookies, a quarter of an inch thick.

I also didn't use an 8 × 8 pan, had to wing it since I don't have any baking pans here in Switzerland yet but it worked just fine when I formed the mixture into a basic square about an inch thick and baked on my cookie tray.

Roll out 1/4 inch thick and use a 2 - inch cookie cutter to cut out 40 circles.

On a lightly cocoa floured (using cocoa powder with a touch of flour will guarantee the cookies are not white when baking) surface roll out the dough into a 1/4 inch thick circle.