Sentences with phrase «inches apart»

Using a medium cookie scoop, scoop dough balls onto the prepared baking sheets, a couple inches apart.

Drop batter by tablespoonfuls onto prepared sheets, spacing mounds 2 inches apart.

Using a medium scoop, or by heaping tablespoon, drop the cookies 2 inches apart on a baking sheet (ungreased).

Drop cookie dough by the tablespoon on a large cookie sheet lined with parchment paper, keeping cookies about 2 inches apart.

Space balls 2 to 3 inches apart on baking sheets lined with parchment paper.

Using a 1 and 1/2 tbsp cookie scoop, scoop cookies onto prepared baking sheets a couple inches apart.

Using a large cookie scoop (about 3 Tablespoons), scoop the cookie dough onto the baking sheet about 2 inches apart.

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

Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

Using a medium cookie scoop (or heaping tablespoons), place the dough 2 inches apart on the baking sheet.

Drop dough by level teaspoonfuls onto prepared baking sheet, 2 inches apart.

Place on the prepared baking sheets, a few inches apart.

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat.

Drop cookies by the tablespoon onto a baking sheet, keeping the cookies at least 2 inches apart.

Using a cookie scoop or small spoon, spoon out balls of dough and place on a greased cookie sheet ~ 2 inches apart.

Using a scooper, scoop out about 1.5 tablespoons of the mixture at a time and arrange on the baking sheet a few inches apart.

Place scones 2 inches apart on greased sheet.

Place dough balls about two inches apart on a cookie sheet lined with either silicone liner or parchment paper.

Slice the dough into 1/4 inch slices * and place slices on a baking sheet 2 inches apart.

Method: Pre heat the oven to 400 degrees F Cook lentils according to the package, typically 3 cups of water to 1 cup of lentils Meanwhile, toast the walnuts for 5 - 7 minutes and set aside Sauté the onions and mushrooms until the onions are translucent Add the nuts, lentils, onion mixture into a food processor and pulse until combined Add the salt, nutritional yeast and gf bread crumbs and continue to pulse until a crumble texture is formed Spoon out a scoop of the lentil and nut mixture and roll with your hands to form a ball, continue until all the mixture is used, placing about 2 inches apart on a baking tray Bake for 25 - 30 minutes until a slight crust forms Serve over pasta, top with your favorite sauce!

Repeat with remaining dough, spacing the balls on a baking sheet 2 inches apart.

Place about 2 inches apart.

Using lightly floured hands, drop 1/2 cup batter for each biscuit onto prepared baking sheet, spacing about 2 inches apart.

Brush the pan with butter and ladle 1/4 cup batter at a time, 2 inches apart.

Drop dough by level tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper.

Continue with the rest of dough, placing the dough about 1 1/2 inches apart (they won't spread much).

Drop mounds of the mixture (each equal to 2 tablespoons) onto prepared baking sheet, about 1 1/2 inches apart.

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

Drop by tablespoons (I used a small cookie scoop) on the prepared baking sheet, spacing 2 inches apart.

Place onto lined cookie sheet about 2 inches apart, as they will spread while baking.

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.

Divide the dough into 10 equal portions on the prepared baking sheet, about 1 1/2 inches apart from one another.

Drop the dough by rounded spoonfuls 2 inches apart onto ungreased cookie sheets.

Using clean kitchen scissors, cut 2/3 of the way into the dough along the outside of the U shape (about 2 inches apart).

Scoop out even portions of cheese (you can use an ice cream scoop if you have one) and place on baking sheet, 3 - inches apart.

Place 2 inches apart on baking sheets lined with parchment paper.

Continue with remaining dough, placing each 2 inches apart.

Cut chilled dough into 1 / 4 - inch slices and place 2 - inches apart on cookie sheet.

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

Gently roll each into a ball and arrange two to three inches apart on baking sheet.

Drop the dough by rounded tablespoons onto cookie sheets, about 2 inches apart.

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.

Place the cookies on the baking sheets, about two inches apart.

Transfer the wedges to prepared pan, setting them at least 1.5 inches apart.

Remove the Macaroon batter from the refrigerator and place small mounds (about a heaping tablespoon) of the batter on the parchment - lined baking sheet, spacing several inches apart.

Using a scoop or spoon, scoop 1 1/2 -2 tablespoons of the cookie dough on the sheet spacing them about 2 1/2 inches apart, as they will spread.

Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Remove the batter from the refrigerator and place small mounds (about a heaping tablespoon) of the batter onto the parchment - lined baking sheet, spacing several inches apart.

Repeat with the remaining buns and filling, placing the buns about 1 1/2 - inches apart from one another.

Place teaspoon full of dough on a lightly greased cookie sheet about 2 inches apart.