Bake for 13 to 15 minutes, or until a toothpick inserted
into the center of a cookie comes out clean.
Use your thumb to press an indentation
into the center of each cookie.
When cookies are done baking, immediately press a kiss
into the center of the cookie, and let cookies cool on the sheet for 5 minutes.
Press a single pecan half, or a teaspoon of chopped pecan pieces,
into the center of each cookie (pressing down well).
To assemble, pipe teaspoon - sized blobs of cream
into the center of a cookie using a pastry bag with a 1/2 inch round tip (alternatively, you can spread the filling on the cookie using a knife).
Press your thumb
into the center of each cookie, creating an indent.
Press an almond
into the center of each cookie.
Press your thumb
into the center of each cookie to make a 1 / 2 - inch - deep imprint.
Bake for 10 - 12 minutes, until the cookies are just starting to crack on top and a toothpick inserted
into the center of a cookie comes out clean.
Gently push one caramel candy half way
into the center of each cookie ball.
Remove from the oven and press a chocolate - covered mint candy
into the center of each cookie.
Remove the cookies from the oven and quickly press one square of chocolate
into the center of each cookie.
Gently press your thumb
into the center of the cookie until indented.
Press your thumb gently
into the center of each cookie to make an indentation.
Place them on the baking sheet and use your thumb to carefully press
into the center of each cookie.
Working one at a time, pipe purple royal icing onto each cookie and immediately drop a letter
into the center of the cookie.
Use a spoon to dollop the icing
into the center of each cookie and slowly swirl it around, allowing it to flow outward toward the edges, and over some of the sides.
Bake about 12 - 15 minutes until tester inserted
into center of cookie comes out clean and sides have begun to brown.
Press 5 marshmallows
into the center of each cookie.
But if you aren't feeling all crazy and want to make your own caramel, simply buy a bag of caramels at the store, cut them in half, and stick one half
into the center of the cookie right along with the Nutella.
However, I might play around with pressing a chocolate chip or two
into the center of each cookie ball.
Using three fingers, press indentations
into the center of each cookie.
Wait 2 minutes, sprinkle with 1/4 cup confectioners» sugar and then gently press a cherry kiss
into the center of each cookie.
Immediately after taking out of the oven, lightly press a chocolate kiss
into the center of each cookie.
I made these as «blossoms» and pressed a chocolate Kiss
into the center of the cookies when they came out of the oven.
Not exact matches
I also went ahead and stuffed the specialty chocolate
into the
center of 1/4
of the
cookies for an ooey - gooey treat.
This weekend when I made them they produced the most heavenly dome which was definitely better because
of the ability to sink your teeth
into a pillow
of peanut buttery amazingness that is the
center of this
cookie.
And basically everyone else at Christmas, because these
cookies are
centers of soft gooey carmel - y pecan - y filling, tucked
into that perfect crust and baked off to mini pecan pie
cookie perfection.
Scoop in 1 tsp
of peanut butter
into the well in the
center of the
cookie dough ball.
To bake the
cookies, drop a teaspoonful
of batter
into the
center of the iron.
With a medium
cookie scoop, scoop dip
into each
of the
centers of bread bowls.
To shape the
cookies, press your thumb
into the
center of each dough ball.
Measure out 2 tbsp
of dough and form
into a circle on the baking sheet, then gently using your fingers or the back
of a tablespoon, create the thumbprint in the
center - I had to reform the outsides
of the
cookie after making the thumbprint, as the edges may crack slightly when you're pressing the
center - just squeeze them back together!
Carefully pipe the cream
into the
center of half
of the
cookies then top with the other half.
Roll the almond paste
into teaspoon - sized balls and place in the
center of the
cookies.
Using a 2 - inch
cookie scoop, scoop yam mixture and press 3 mini marshmallows
into the
center of each ball.
Pipe about 1/2 tsp
of the peanut butter mixture
into the
center of each muffin cup, on top
of the
cookie cheesecake filling, then pipe the rest
of each cube with the remaining amount
of cookie cheesecake filling.
Pour the lemon filling
into the
cookie shell and place in the
center of the oven.
Scoop 1 - 2 ounces
of batter
into each well (a
cookie scoop works best) and bake until a toothpick inserted
into the
center comes out clean, 15 - 20 minutes.
Place the muffin tins or baking sheet on the middle rack and bake for about 25 minutes, or until a toothpick inserted
into the
center of a muffin or
cookie comes out clean.
Using a smaller heart shape
cookie cutter, cut out small hearts
into the
centers of half
of the hearts.
Create the
centers of the
cookies by rolling the peanut butter dough
into 24 balls.
then, using a rounded object, such as the end
of a large wooden spoon or small pestle, gingerly press
into the
center of each «
cookie» to make a nice round indentation.
You can either use a knife to cut out a heart shape in the
center of each side
of your soap geode and fill with red colored clear melt and pour soap; you can place a heart embed from a small heart shaped mold
into the
center of your soap geodes and pour clear melt and pour soap around them; or you use a small heart
cookie or knife to create a heart embed for the
center of your soap geodes from a thin layer
of red dyed soap.