Sentences with phrase «lined cookie sheet into»

Not exact matches

Cut into desired shapes and place unto a non-stick cookie sheet or parchment - paper lined sheet.

Form into balls or cookies 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.

After the manna had been warmed and I could stir the oil into the solids, I lined a cookie sheet with heavy non-stick aluminum foil, poured one jar of melted manna on the foil, then placed the cookie sheet in the refrigerator for about 30 minutes.

With damp hands, roll dough into 1 1/4 ″ sized balls and place on a parchment - lined cookie sheet.

Roll out the other disk and cut into desired shapes (or strips, for lattice); place the shapes onto a cookie sheet lined with parchment paper and place in the fridge.

Pipe the batter into lines 3 - inches long, keeping a good inch between the cookies on the baking sheet (in the pictures above, I piped 4 - inch lines for a special project).

With each strip of chicken, dip into the egg mixture, paint on dijon mustard, dip into cashew mix and lay on parchment lined cookie sheet.

I roll them into balls and place them on a parchment lined cookie sheet.

Carefully place cookies into prepared baking sheet lined with parchment paper.

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

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Remove from fridge, shape into balls and place on parchment paper lined cookie sheets, flatten with a fork (dip lightly in flour, so dough doesn't stick) and bake for approximately 20 - 25 minutes.

Use a small cookie dough scoop or form into 1/2 inch balls and place on a parchment paper (or Silpat) lined cookie sheet.

Black Pepper Maple Bacon Wrapped Roasted Peach Skillet Ingredients for the peaches: 6 - 8 fresh peaches, sliced into 6 wedges 1 package of bacon 1/3 cup maple syrup 1/4 cup dark brown sugar fresh cracked pepper Directions: Preheat oven to 400 degrees and line a baking sheet with aluminum foil and place a cookie cooling rack on top.

Using a fork, dip each frozen bar into the melted chocolate, and transfer to a parchment lined cookie sheet.

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

On a parchment paper lined baking sheet, divide cookie dough into 12 heaping tablespoons.

Scoop out 1 Tbsp amounts of your cookie dough and form into loose discs, then arrange on a parchment lined baking sheet.

Roll into 1 inch balls and place on a waxed paper - lined cookie sheet.

You can either eat the dough raw, freeze in bite - sized chunks and put into a freezer bag to store for your next batch of ice cream, or bake it on a lined cookie sheet at 350 degrees for about 11 minutes.

On a floured cutting board, lay out the puff pastry and cut into 2 1/2 to 3 inch squares and lay on a cookie sheet lined with parchment paper.

You have two options from here: option # 1 - you can use a pizza cutter or knife and simply cut into strips and then cut the strips into squares or option # 2 — you can use a cookie cutter and cut out small shapes, place those shapes on a baking sheet lined with parchment then re-roll the scraps and repeat the cookie cutter option until all the dough is used.

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.

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).

Place them back onto the parchment - lined cookie sheet and pop them back into the freezer for a few minutes.

Form into balls and transfer to the lined cookie sheet.

Add all the ingredients into the bag, shake and then place onto a foil or parchment paper lined large cookie sheet.

Using a teaspoon, portion out the dough and roll into balls, place them a parchment lined cookie sheet.

Form each piece into a 1/2 x 11 x 4 - inch log on a parchment lined cookie sheet.

Dip the cookies into the chocolate mixture, place them back on the lined cookie sheet, and refrigerate or freeze until the chocolate has set.

Measure out about 1/4 c of the cookie dough into 8 balls on a lined cookie sheet and press down slightly to flatten - they won't spread in the oven.

Using a biscuit or cookie cutter, cut the dough into 1/2 - inch rounds and place on a baking paper - lined cookie sheet.

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

* 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.

Form into 1.5 ″ balls and bake on a cookie sheet lined with parchment paper or a silpat for 8 - 9 minutes, until tops are no longer glossy.

Scoop out cookie dough about the size of a heaping tablespoon, roll into a ball, and place onto a parchment lined cookie sheet.

Cut with a 2 1/2 - inch star - shaped cookie cutter into 24 stars; place stars 2 inches apart on 2 baking sheets lined with parchment paper.

Roll the basic sugar cookie dough into tablespoon - size balls and place on baking sheets lined with [archment paper.

Line a cookie sheet with parchment paper, then put about half a cup or so, (it doesn't need to be accurate) of powdered sugar into a bowl.

- With a very sharp knife, slice the acorn squash into one inch slices and placed on a cookie sheet that has been lined with aluminum.

Transfer to a parchment lined 10-1/2 x 15» cookie sheet (medium sized baking sheet) and spread out into an even layer.

Divide the batter into four and dollop the cookies onto a parchment paper - lined baking sheet.

Line two cookie sheets with parchment paper and spread amaranth mixture into thin layers, using the back of a spatula to even it out (I covered the back of my spatula with olive oil so it wouldn't stick to the amaranth mixture).

Roll each piece into a 9 inch rope on a lightly floured surface, then transfer to two Silpat lined or buttered cookie sheets.

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

Scoop into balls using a cookie scoop or a tablespoon and put on a parchment paper - lined baking sheet.

Using 2 spoons, scoop the mixture onto a silpat or parchment - lined baking sheet and gently press out / flatten with your hands into cookies.

Mold and shape the cookies into perfect circles and place on a parchment lined baking sheet.

Add any mix - ins you'd like (chocolate chips, raisins, etc.), and portion about 1/4 cup of dough into 12 rounds on a nonstick or lined cookie sheet.