We colored it just before lunch, then spread it out to dry on parchment -
lined cookie sheets so -LSB-...]
Not exact matches
The filling does run over
so be sure to
line a
cookie sheet and place underneath.
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.
Measure 2 tbsp of dough per
cookie and spread on a
cookie sheet (I
line mine with a split mat
so they won't stick).
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.
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.
The sugar will be extremely hot
so your best bet is to flip them out onto a parchment
lined cookie sheet.
using a
cookie scoop (i didn't have one
so i used a tablespoon), scoop even amounts of the batter onto the
lined baking
sheets.
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).
Place on a foil
lined cookie sheet in 6
cookie drops and lightly smush down
so they aren't too fluffy.
I also used less eggs and while it was tasty, it was impossible to flip on the stove
so I ended up pouring it onto
cookie sheets lined with parchment paper (sprayed with nonstick spray) and baking it until firm.
Preheat oven to 250 F.
Line a large
cookie sheet with parchment paper, preferably with a lip
so the pecans don't slide off.
I'll lay out the portions onto a
cookie sheet lined with parchment paper and freeze them
so when I toss them into a plastic bag they won't stick together.
Scoop 2 - Tbsp
cookie balls onto a half -
sheet pan
lined with a Silpat mat or parchment paper, and press down to flatten them ever
so slightly with your hand.