Sentences with phrase «mound of dough»

Drop tablespoon - size mounds of dough onto ungreased baking sheets about 2 inches apart.

Working in batches, scoop 2 - tablespoon - size mounds of dough onto the prepared baking sheets, about 2 inches apart.

Using an ice - cream scoop, arrange mounds of dough on top of the blueberries.

Using a marge cookie or ice cream scoop (my preference for this recipe), form approximately 14 equal - sized mounds of dough by compacting the dough.

Scoop mounds of the dough onto the paper and flatten them into discs that are about a quarter - inch thick.

Scoop 6 3 1/2 - ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Using a tablespoon measure, scoop mounds of dough about 2 inches apart onto the prepared baking sheet.

I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.

Using a small ice - cream scoop or a tablespoon, drop 2 - inch mounds of dough onto sheet pans lined with parchment paper.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

Using a cookie scoop or small spoon, form mounds of dough (approximately 24) and place onto a large plate.

To create perfect mounds of dough, I used a small cookie scoop (generous tablespoons of dough are fine, too), which produces exactly 12 medium - size cookies.

Using a teaspoon or small cookie scoop, scoop mounds of dough evenly spaced on the parchment lined cookie sheet.

Drop mounds of dough over the blueberry mixture.

Using an ice cream scoop or 2 tablespoons create medium mounds of dough and fry for about 3 - 4 minutes, or until puffed and golden brown.

Using a small ice - cream soup, drop mounds of the dough onto the prepared baking sheets, spacing them about 2 inches [5 cm] apart.

Using a large cookie or ice cream scoop (my preference for this recipe), form approximately 14 equal - sized mounds of dough by compacting the dough.

scoop 6 3 1/2 - ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

Scoop 3 1/2 ounce balls of dough onto baking sheet, putting only 6 mounds of dough on each sheet pan.

On a cookie sheet greased well with palm shortening, place tablespoon - sized mounds of the dough about an inch apart.

I place one mound in middle, then scoop 8 mounds of dough side by side all the way around the pan.

Scoop 3 tablespoon - sized mounds of dough onto the prepared baking sheets at least 2 1/2 inches apart.

Lightly flatten each mound of dough (the cookies won't spread much while baking).

Form dough into a ball, kneading it a couple of times in the bowl to incorporate any remaining flour into the mound of dough.

The mounds of dough should be spaced about 1 inch apart.

Using a standard - sized ice cream scoop, measuring about 1/3 of a cup, scoop six mounds of dough onto the baking sheet, making sure to leave room for them to spread out.

Drop dough by the tablespoon onto prepared baking sheets, making sure the mounds of dough are at least 2 inches apart.

Add more flour to the top of the mound of dough and pat it down into an even slab, about 1/4 inch thick.

Using about 1 tablespoon of dough for each puff, drop the dough from the spoon onto the lined baking sheets, leaving about 2 inches of space between each mound of dough.

Dampen your palm, and lightly press down on each mound of dough to flatten slightly.

I double the amount of vanilla extract, and place additional chocolate chips onto the tops of the mounds of dough (just before baking).

Using a small cookie scoop or tablespoon, scoop 12 mounds of dough onto the prepared cookie sheet, spacing 2 inches apart.

It just worked out for my baking that I had them in the freezer until the next day, you can just freeze the mounds of dough for 30 - 60 minutes, then put them on a baking sheet and bake them.

Press the mounds of dough down gently to flatten the tops, and brush lightly with the melted butter.

Pipe 12 - 24 mounds of dough (depending on the size you prefer).

Flattening the mounds of dough before baking helps the cookies to bake more evenly.

My memories of cookie baking include tons of time: getting out the heavy KitchenAid mixer, waiting for the dough to chill, rolling out mounds of dough, then cutting out and painstakingly decorating each cookie.

Top each mound of dough with a few flakes of sea salt, pressing gently so it adheres.

Remove from the refrigerator and roll each mound of dough into a ball and flatten into a 1 / 2 - inch disk, still 2 - inches apart from one another.

Flatten each mound of dough with the palm of your hand.

Dampen the palm of your hand and gently press down on the top of each mound of dough, just slightly.

After 10 minutes, remove the dough from the fridge and spoon 14 - 16 tablespoon - sized mounds of dough onto the prepared baking sheet.

Use a spoon to drop tablespoon - size mounds of dough onto the sheets about 3 inches apart; keep the cookies small, as the dough spreads quite a bit.

Flatten the mounds of dough slightly.

Use an ice cream scoop to place 6 mounds of the dough onto the sheet with even spacing.

Using about 1 tablespoon dough for each puff, drop the dough from a spoon onto the previously prepared sheets, leaving 2 inches of space between the mounds of dough.