Sentences with phrase «on size of cookies»

You may need to adjust the bake time, though, depending on the size of your cookies.

They may take less time, depending on the size of your cookies, or more.

Bake the cookies for about 10 - 14 minutes depending on the size of the cookies.

Makes about 5 dozen, depending on size of cookies.

The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.

-LCB- Bake time will depend on the size of your cookies, I made small to medium sized cookies and got 30, if your cookies are larger you will need to bake for additional time. -RCB-

Totally depends on the size of your cookies, not sure I can quantify that for you!

Bake until golden around the edges, about 8 - 15 mins depending on the size of the cookies.

The amount of dulce de leche depends entirely on the size of your cookie.

The original recipe says that it will make two dozen cookies, but I think this is very dependent on the size of your cookie cutter.

A lot would depend on the size of cookie I guess.

You can put 9 to 12 cookies depending on the size of your cookie sheet.

This recipe makes about 3 - 4 dozen cookies, depending on the size of the cookie cutters you use.

Swedish Pepparkakor / Vegan Gingerbread Cookies Makes around 30 depending on the size of the cookie cutters

depending on the size of cookie)

Depending on the size of your cookie cutters, this recipe should yield 8 — 10 pieces.

The recipe makes dozens of tiny cookies, the yield really depends on the size of your cookie cutter.

The yield really depends on the size of your cookie cutter.

Not exact matches

In contrast to cookies, which are stored on a user's computer hard drive, clear gifs are embedded invisibly on Web pages or in emails and are about the size of the period at the end of this sentence.

size & should have gotten 72 cookies out of the batch (measured each one with measuring table spoon & scraped edge of spoon on the bowl) but came up 25 short with only 47 cookies.

I calculated out somewhere between 130 - 150 calories per cookie depending on the size of banana used.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

-- 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...)

Bake the squash face down on a cookie sheet for 30 minutes to an hour, depending on the size of the squash.

Roll one half of dough into 1 tablepoon - size balls and place on cookie sheet.

Scoop the dough out with a medium sized cookie scoop onto the prepared baking sheets, leaving a couple of inches between the cookies, I managed to fit 8 on a half sheet pan.

Drop 3Tbs size heaps (a standard ice cream scoop) of dough well spaced on the cookie sheets (I like to bake 6 cookies per pan).

Make two 1/2 cup sized puddles of batter on each cookie sheet.

After baking all of the cookies, place a standard size marshmallow on top of each cookie.

Set both foil tents on a small cookie sheet or pizza pan and bake in a preheated oven until the beets are tender (about 55 minutes; time may vary depending on the size of the beets).

Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets.

Drop cookie dough 2» apart on a parchment lined baking using a standard sized cookie scoop or about 2 tablespoons of dough.

Bake for 9 - 12 minutes, depending on the size and thickness of the cookies.

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.

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.

As well you might want to chop up 8 full size reese cups the extra bit to put on top of the cookies dough before you bake them gives it a nice touch and makes it even more delicious.

The size of the cookie is great - perfect on the go snack.

i always see «healthy breakfast cookies» being pinned and re-pinned on pinterest boards daily... if i made every «healthy» breakfast recipe i saw on there, i might be the size of a baby beluga whale!

The French aren't known for chomping down on monster sized cookies like we Americans, and French cookies are generally dainty circles of crisp sablés or similar, bite - sized disks.

Scoop the cookie dough into 2 - tablespoon - sized balls and put 8 balls of dough on each baking sheets, leaving a couple inches of space between each.

Place golf - ball sized balls of dough on a cookie sheet lined with parchment.

In a prepared cookie sheet form your dough into a small balls — half the size of a ping pong ball - press it lightly against your cookie sheet with a fork to form marks on top of it, or if you have a cookie press use it to make the shapes that you like.

Use a medium - sized cookie scoop or a spoon to scoop out some of the quinoa mix and flatten it on the palm of your hand.

Step # 5: Either place batter in a mini muffin tin lined with parchment paper to form cookie shape or form by hand by place drops of batter on parchment paper and pressing down by hand to form the size of cookie you would like

The bonus of a cookie scoop, particularly on recipes that you'll be cooking, is that the even size of everything translates to even cooking.

Place the baking sheet in the center of the preheated oven and bake for 13 to 15 minutes (depending on size), or until the cookies are lightly brown around edges and set in the center.

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

In fact, the easiest way to assemble the sandwich cookies is to smear a bit of honey on the bottom of each cookie, shape the filling into a ball roughly the size of the cookies (yes, we're going all out, yes, this is an awesome recipe), and make the cookie sandwich.

To assemble the cookies, start by matching the cookies up by size (doing this before you start filling makes the process go much smoother), placing one cookie bottom side up on top of its match.

For this year's recipe I began by drawing saucer sized circles on cookie sheet sized pieces of baking parchment.