Sentences with phrase «inches sheet size»

George Grosz (1893 - 1959) Untitled (The Tryst), c. 1923 Black ink on paper 25 3/4 x 20 3/4 inches sheet size, 24 3/8 x 19 3/4 inches sight size GGzd 1 Signed lower right: Grosz verso stamped: George Grosz Nachlass 3622

Improvisation No. 2, 1943 casein tempera on paper mounted on Whatman board 24 x 17 1/2 inches sheet size 21 1/2 x 15 1/16 inches sight size, signed and dated

Cy Twombly Portrait - Untitled # 20 Edition of 1/5 Image size 31.4 x 31.4 inches Sheet size 39.3 x 39.3 inches Price increment according to edition

Artist: Henri Matisse (after) Medium: Original lithograph Title: Vigne Portfolio: The Last Works of Henri Matisse Year: 1958 Edition: 2000 Framed Size: 21 1/4 x 17 1/4 inches Sheet Size...

Not exact matches

These sizes are optimal for 10 by 13 - inch quarter - sheet pans, 10.25 by 15.25 - inch standard jelly roll sheet trays, and 13 by 18 - inch cookie half sheets, respectively.

(10 cm x 13 cm: 3.9 inch x 5.1 inch) Make sure both sheets are same in size.

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).

Small filo sheets often come cut in size 8 × 14, which makes things easy — all you would need to do for this size sheet is fold it in half lengthwise, which would cut the width in half (to 4 inches) while keeping the same length (14 inches), creating a natural double layer.

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

Pipe dough into golfball - size rounds, 2 inches apart, onto parchment lined sheet pans.

They're a standard size — 18 x 13 inches and are called half - sheet pans because they're half the size of the much larger commercial baking trays.

Use a tablespoon to size each cookie on the greased baking sheets, about an inch apart from one another (they don't spread a whole lot, so you'll have to flatten them into cookie shapes!).

Spoon out heaping tablespoon - sized clusters of the chocolate mixture onto a small baking sheet about 1 - inch apart.

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.

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).

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

Portion the dough into generous 2 teaspoon sized balls and place 2 inches apart on prepared baking sheets.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

Scoop the dough out with a medium sized cookie scoop onto the prepared baking sheets, leaving a couple of inches between the cookies, I managed to fit 8 on a half sheet pan.

The trick to getting an egg - like texture is to use soft tofu and to crumble it into large pieces that range from 1/4 to 1 / 2 - inch in size then let it dry out on a baking sheet lined with a dish towel.

Place 2 - tablespoon - size mounds spaced 1 inch apart on the prepared sheet pan.

Spoon out heaping tablepsoon - size clusters of the chocolate mixture onto the baking sheet about 1 inch apart.

Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets.

Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.

Roll dough into walnut - sized balls and place 2 - inches apart on cookie sheets lined with parchment paper.

Drop batter in spoon - sized mounds 1 inch apart on greased cookie sheet.

Using two spoons or a small ice cream scoop, form the dough into balls the size of walnuts and place them on the cookie sheet about 2 inches apart.

Scoop up big two - tablespoon sized mounds and arrange them on cookie sheets a few inches apart.

Scoop into tablespoon - sized mounds and place on an ungreased baking sheet, about an inch apart.

Roll dough into 2 tablespoon size balls and place on baking sheet spacing about 2 inches apart.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart.

Roll the chilled dough into walnut - sized balls, and place them about 2 inches apart on the prepared cookie sheets.

Scoop 3 tablespoon sized balls onto your prepared baking sheets leaving about 2 - inches between.

Using a large (3 tablespoon - sized) cookie scoop, scoop the dough onto silicone baking mat (or parchment paper)- lined baking sheets an inch or two apart.

Form the dough into tablespoon - sized balls and arrange two inches apart on a baking sheet covered with a piece of baking parchment.

Using a medium - size ice cream scoop or two spoons, scoop the cookie dough in 2 tablespoon portions onto the prepared baking sheets, about 1 - inch apart from one another.

Scoop the cookie dough into 2 - tablespoon - sized balls and put 8 balls of dough on each baking sheets, leaving a couple inches of space between each.

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.

Drop dough by in 2 - tablespoon - sized balls about 2 - inches apart on parchment - lined baking sheets and bake in the lower and upper third of the oven until golden around the edges, but still soft in the center, about 12 - 14 minutes, rotating the baking sheets halfway through baking.

Roll each ball out into a 6 inch circle (or desired size) between two sheets of wax or parchment paper.

Scoop the dough into 2 - inch balls about the size of a golf ball, then roll each ball in confectioners» sugar before placing them 2 inches apart on the baking sheet.

Once the dough is ready, roll into one inch size balls and place on a cookie sheet lined with parchment paper.

On a sheet of parchment paper using wet hands, form dough into a square roughly 8 × 8 inches in size and about 1 / 4 - inch thick.

* If you don't have a pan this size, line a baking / cookie sheet with parchment instead, and simply hand - form the bar «dough» into an 8 × 8 inch flat square.

1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)

Place cookies on the cookie sheets about an inch apart and bake for anywhere from 6 to 10 minutes depending on size and thickness.

Place spoon sized batter mounds about 1 inch apart on a greased cookie sheet.

Place roughly 2 - tablespoon - sized scoops on the baking sheet, 1 or 2 inches apart.

Scoop 2 to 3 tablespoon portions of the cookie dough onto the prepared baking sheet using a medium - size spring - loaded ice cream scoop, placing them about 1 1/2 - inches apart from one another.

Scoop 2 to 3 tablespoon - sized portions of the cookie dough onto the prepared baking sheet, placing about 1 1/2 inches apart from one another.