Sentences with phrase «onto lined cookie sheets»

Drop by well - rounded teaspoonfuls onto lined cookie sheets, allowing 2 inches between cookies.

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

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

Drop by rounded 1 1/2 tablespoons onto a lined cookie sheet.

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

Place it, tip side down, onto a lined cookie sheet.

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

Place onto a line cookie sheet.

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

Layer onto a lined cookie sheet and place in freezer for half hour to firm up.

Simply mold the mixture into small balls and place them onto a lined cookie sheet (I use a silicone mat on my cookie sheet).

Drop shortbread onto a lined cookie sheet one tablespoon at a time, two inches apart.

Not exact matches

OR drop refrigerated peanut butter cookie dough in rounded teaspoons onto parchment lined cookie sheets.

Using a medium sized cookie dough scoop or tablespoon, drop rounded balls onto a baking sheet lined with parchment paper.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Scoop the cookie dough into 1 1/2 inch balls and place 2 inches apart onto an ungreased or parchment lined cookie sheet.

Drop dough using a tablespoon cookie scoop onto parchment - lined baking sheets and flatten dough balls slightly.

Used my practiced eye and hands, as well as my taste buds, to get solid to liquid measurements and aromatics (long time cook) right, then did as suggested, putting finished croquettes onto parchment lined cookie sheets in fridge, before frying.

Using a spoon or cookie scoop, scoop mounds of the clusters onto parchment - lined baking sheets.

Roll out the other disk and cut into desired shapes (or strips, for lattice); place the shapes onto a cookie sheet lined with parchment paper and place in the fridge.

Drop dough by the heaping tablespoon (I used a 1 1/2 T scoop) onto greased or lined cookie sheets.

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

Spoon onto cookie sheets lined with parchment paper or silicon mats and bake at 350F for 10 - 12 minutes or until lightly brown.

Lay the rolls cut side down onto a parchment lined cookie sheet.

Place uncooked dumplings onto a plate or a cookie sheet lined with parchment paper and freeze for at least 2 hours.

Chilled the dough in the fridge to set up, then scooped (yield: 20 cookies) onto 2 parchment lined sheet pans, then popped in freezer for 15 - 20 mins.

Pipe onto a parchment lined cookie sheet.

Drop the cookie dough by spoonful onto a parchment lined baking sheet.

Whisk all ingredients together and portion the batter out onto a silicone or parchment lined cookie sheet.

To make s» mores cookies, spread melted chocolate onto the backs of pre-made graham crackers and lay onto a wax paper - lined baking sheet, chocolate side up.

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.

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

Drop the batter onto a baking sheet lined with parchment paper using a round cookie scoop.

Using a cookie scoop to portion the cookies onto your lined baking sheets.

Line a cookie sheet with wax paper and drop tablespoons of the filling onto the pan.

I then placed the circular cookie onto a parchment lined baking sheet.

With a medium cookie scoop, scoop onto a parchment or silpat lined baking sheet.Bake for 7 - 9 minutes or until cooked, but still soft.Let cool on baking sheet for 3 minutes before transferring to cooling rack.

Drop by tablespoonfuls onto cookie sheet lined with parchment paper or greased with coconut oil.

I baked this batch of cookies in a well - buttered, heart - shaped cast iron pan, but you can simply drop them by the tablespoonful onto parchment lined baking sheets.

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

Drop by small bite - sized rounds onto a cookie sheet or plate lined with parchment paper and place in the freezer for at least one hour.

Use a cookie scoop or your hands to form small balls and drop them onto a parchment or silpat lined cookie sheet.

(* I often tip it onto a cookie sheet, and then flip back onto a parchment lined cookie sheet, and then slide the parchment off the cookie sheet with the cake on it onto the cooling rack since it can be hard to handle without breaking).

Use a cookie cutter to cut out the desired shape and put the cookies onto a parchment - lined baking sheet.

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.

Using a table spoon, drop a spoonfuls of mixture onto cookie sheet lined with parchment or waxed paper.

Place biscuits onto cookie sheet lined with parchment paper.

Spoon tablespoons of the mixture onto a parchment lined cookie sheet.

Place onto a cookie sheet lined with wax paper or aluminum foil to harden.