Sentences with phrase «lined cookie sheets about»

Using a cookie scoop, drop 1 tablespoon scoops of the dough onto lined cookie sheets about 2 inches apart.

Place cookies on parchment lined cookie sheets about 2 inches apart from each other.

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

Place balls on a parchment lined cookie sheet about one inch apart from each other.

Not exact matches

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.

Let them drain for about 30 seconds before replacing them back onto the semolina - dusted, parchment - lined cookie sheet.

Place the poblano peppers on a foil - lined cookie sheet and broil on high for about 5 minutes until the exposed sides are blackened.

Place about 2 inches apart on parchment - lined cookie sheet and gently press down to flatten slightly.

-- 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...)

Lay the cookies out on a foil lined sheet (make sure it's small enough to fit under the broiler if your broiler's in the bottom of the oven) and top with a square or two of chocolate followed by a marshmallow and broil for about a minute, making sure nothing catches on fire or burns too too much.

Place the zest on parchment lined cookie sheet and cook for about 15 to 20 minutes on low temperature, about 150 to 200 degrees F.

Lay the cookies onto a baking sheet lined with parchment paper and bake for about 10 minutes or until just slightly turning golden brown.

Drop batter (2 tablespoons = one cookie) onto the lined baking sheet, about 2 ″ apart.

Using a cookie scoop, drop cookies onto lined cookie sheets, making sure they are about 2 inches apart.

Scoop dough onto a large rimmed parchment - lined baking sheet in 2 - tbsp mounds, about 1/2 inch apart, making about 12 cookies.

Place the cookies on a parchment lined baking sheet, spacing the cookies about 2 inches (5 cm) apart.

Drop about 1 tablespoon of dough onto a lined cookie sheet, flatten slightly, and bake for about 7 minutes.

Cut out as many cookies as possible from with cutters and transfer to parchment - lined baking sheets, arranging them about 1 inch apart (scraps can be rerolled as many times as you like).

Place on a parchment lined baking sheet, spacing the cookies about 2 inches (5 cm) apart.

Using cookie cutters in whatever shapes you please, cut out crackers and place them on your parchment lined baking sheets spaced about 1/2 inch apart.

I press the tofu cubes and then toss with corn starch and then bake on parchment lined cookie sheet for about 30 minutes at 400 degrees.

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.

Scoop dough onto parchment lined baking sheet (this made about 6 large cookies), and press in chocolate chunks.

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

Scoop twelve 1 1/2 - inch balls of the batter onto a parchment paper - lined baking sheet and bake, rotating the pan halfway through, until the cookies are golden around the edges, about 10 minutes.

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

Place the cookies on your parchment lined cookies sheets and chill in the refrigerator for about 15 minutes before baking.

Using a 1.5 inch cookie cutter, cut out your cookies and place them on your parchment paper lined baking sheets spaced about 1/4 inch apart.

Space the cookies about 2 inches apart on the lined baking sheet.

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.

With an offset spatula lift the cut out cookies onto a parchment lined baking sheet, spacing the cookies about 1 inch (2.5 cm) apart.

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

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment 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.

Place dough on a parchment paper lined cookie sheet covered in plastic wrap for up to one day OR place in a large pot of boiling salt water to cook just until floating about 2 minutes each.

Bake the cookies on a cookies sheet lined with parchment paper for about 8 - 9 minutes, they should stay pink and not turn golden.

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.

Place onto a cookie sheet lined with parchment paper and let them rest for about 20 minutes.

Spread the batter out on a parchment lined cookie sheet until nice and thin — about 1/16 of an inch thick.

Lay on a parchment lined cookie sheet, and roast in the oven for about 25 minutes (or until they reach your desired level of crispiness).

Set the cookies about 2 inches apart on the parchment - paper - lined baking sheet and bake for 6 minutes.

Spoon the dough about 1 1/2 - inches apart on parchment lined cookie sheets.

Using a round cookie cutter (about 1 1/2 - inch wide) or other desired shape, cut out the cookies and place on the lined baking sheet.

Cut out shapes with cookie cutters and place on parchment lined baking sheets, about 1 inch apart.

Chilled dough in the freezer for about an hour and (using wet hands) rolled the dough into very small balls, placed on parchment paper lined cookie sheets and flattened slightly.

Place onto a parchment lined cookie sheet and place in a preheated 350 * oven for about 30 min.

Using a flower - shaped cookie cutter about 2 1/2 inch in diameter, cut out cookie dough flowers and place them on the lined baking sheet.

Drop the batter, about 2 - 3 teaspoons worth onto a lined cookie sheet.

balls -LCB- about golf ball size -RCB- & place 2 inches apart on lined cookie sheets.

Place the cookies on the lined baking sheets, leaving about 1/2 inch (1.5 cm) space between them.