Sentences with phrase «on a cookie sheet about»

Place cookies on a cookie sheet about 1 inch apart.

Place balls on a cookie sheet about an inch apart.

Using two spoons or a small ice cream scoop, form the dough into balls the size of walnuts and place them on the cookie sheet about 2 inches apart.

Dip the dough ring into the black sesame seeds and place on cookie sheet about an inch apart.

Place cookies on the cookie sheets about an inch apart and bake for anywhere from 6 to 10 minutes depending on size and thickness.

bake for 10 min then remove from oven and allow cookies to rest on cookie sheet about 5 - 10 more minutes before transferring to cooling rack.

Place on a cookie sheet about 2 inches apart.

Not exact matches

I bake mine for about 12 minutes and right as the edges are starting to brown and the middles aren't quite done, I take them out and let them cool entirely on the cookie sheet.

Combine the first set of ingredients thoroughly in a bowl, and place in one layer on a cookie sheet (you might need two) Roast for about 45 minutes, until tender and slightly charred.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

When dividing up the cookie dough to place on the baking sheet, try to drop them into rounded scoops, about as tall as they are wide.

When batter is firm, form into 1 inch (2.5 cm) balls and place the cookies on the prepared baking sheets, spacing about 1 inch apart.

Form the dough into balls about 1 tablespoon in size and place at least 2 inches apart on your cookie sheet.

Drop dough by 10 - 12 spoonfuls about 2 inches apart on an ungreased cookie sheet.

Place about 1 1/2 tablespoons of batter per cookie on the prepared baking sheet.

After they have been slightly browned on each side, place back on the cookie sheet and bake at 375 degrees for about 8 minutes or until cooked all the way through.

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

Put the chicken breast on a small cookie sheet or in a shallow casserole dish, and cook uncovered in the oven until done (about 30 minutes).

Let the cookies sit on the cookie sheet for about 2 minutes as they will continue to cook.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

Drop batter on baking sheets in mounds of about 3 tbsp making sure there is space between cookies.

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.

Once oven has preheated, put meat on cookie sheet into oven and cook about ten minutes until browned and most moisture has cooked off.

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

Place the baking sheet in the center of the preheated oven and bake until the cookies are lightly golden brown on the edges and firm to the touch (about 12 minutes).

Drop dough by rounded tablespoonfuls about 2 inches apart on an ungreased cookie sheet or baking stone.

Form the dough into three logs, about 1 1/4 - inch thick, and place on greased cookie sheets.

Place your cookies on ungreased baking sheets, about 1/2 ″ apart.

Use a tablespoon to size each cookie on the greased baking sheets, about an inch apart from one another (they don't spread a whole lot, so you'll have to flatten them into cookie shapes!).

Fold in the walnuts and raisins, and portion about 1/4 cup of the dough into 12 cookies on the cookie sheet.

Like I describe in those other recipes, plop about a quarter cup of dough in 12 blobs on your cookie sheet, and don't worry that it doesn't look perfect.

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

Bake the cookies for about 12 minutes, rotating the baking sheets midway during baking, until the cookies are very light brown on top.

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

With a fluted (or simple round) 1 - inch cookie cutter, cut out rounds of dough and place them on a prepared baking sheet, about 1 - inch apart (they will not spread during baking).

I put the rolled dough out on the cold porch for 45 minutes and was able to quickly cut the rounds and put them on cookie sheets which went back into the cold for about 20 minutes.

Place kale in a single layer on a cookie sheet and bake at 250F for about 30 - 45 minutes.

Using a cookie scoop to ensure reasonably uniform size, scoop up the dough and roll into balls, then place about 2 inches apart on the baking sheets.

Spread out on a cookie sheet and bake, stirring once or twice, for about 6 to 8 minutes, or until toasted.

Place the cookies about 1 inch (2.5 cm) apart on the prepared baking sheet.

-- 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..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..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..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..on the sheet pan (or just eat them immediately...)

Place the cookies on the prepared baking sheets about 1 inch apart.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 minutes.

Remove the cookies from the oven and let them sit on the baking sheet for about 10 minutes while the other sheet bakes.

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 cookies, one baking sheet at a time, in the center of the preheated oven and bake until the cookies are golden brown on the edges and lightly golden brown all over (about 15 minutes).

Drop about 1 tbsp of the dough onto a lightly greased cookie sheet - repeat until you have 10 - 12 cookies on the tray.

Using a cookie scoop (about 1 1/2 -2 Tbsp), scoop out portions and place on your baking sheet (I could fit 12 on one sheet).

Let the cookies cool on the baking sheet for about 5 minutes and then transfer the cookies to a cooling rack to cool completely.