Generously fill the cavaties of the mushrooms and
place on a cookie sheet lightly coated with pan spray.
Not exact matches
Shape into balls, (approximate golf ball size) and
place on lightly greased
cookie sheets, flatten with a fork (dip fork
lightly in flour so the dough doesn't stick) and bake for approximately 10 - 12 minutes.
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).
Roll the dough up into little balls and
place on a
lightly greased
cookie sheet.
Place chicken thighs
on cookie sheet and sprinkle
lightly with Kosher salt and pepper.
Assemble
Cookies: Place the cut out cookies on a baking sheet and lightly dust the tops with powdered
Cookies:
Place the cut out
cookies on a baking sheet and lightly dust the tops with powdered
cookies on a baking
sheet and
lightly dust the tops with powdered sugar.
Place each tortilla (you should be able to fit 3)
on the
cookie sheet, rubbing it
on the oil coating, then flip over (this
lightly coats the tortilla which helps it crisp and keeps the sauce from soaking in)
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).
Lightly butter the top & place on a lightly greased cookie
Lightly butter the top &
place on a
lightly greased cookie
lightly greased
cookie sheet.
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).
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.
Place on lightly greased
cookie sheet.
Place teaspoon full of dough
on a
lightly greased
cookie sheet about 2 inches apart.
Place pecans
on a
lightly sprayed
cookie sheet.
Form 8
cookie dough balls,
placing them
on the baking
sheet and
lightly flattening.
Place the formed
cookies on a baking
sheet and bake at 200 ºC for 16 minutes, until
lightly browned around the bottom edge.
Place the squash pieces in one layer
on a large
cookie sheet, spray
lightly with oil, and sprinkle with salt and pepper.
Place cookies on parchment paper - lined baking
sheets; bake, in batches, at 350 ° for 10 to 12 minutes or until edges are
lightly browned.
If you want to include the shredded coconut, spread it
on a plate or countertop, and
lightly roll each ball in it before
placing on the
cookie sheet.
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.
Cook in a non-stick frying pan until cooked through, or
place on a
lightly oiled
cookie sheet, and bake at 350 for 20 minutes.
Place on a foil lined
cookie sheet in 6
cookie drops and
lightly smush down so they aren't too fluffy.
Place cookies on baking
sheet (it's okay... have a little taste - winks) and bake at 350 for 10 minutes, or until
lightly browned.
Place cookies on baking
sheet and bake for 10 minutes, or until
lightly browned.
Lightly coat the jalapeño pepper and red bell pepper in olive oil,
place on a parchment lined
cookie sheet, and roast for 20 minutes.
Then
place on a
lightly greased
cookie sheets.
Place the pockets
on a
cookie sheet and brush
lightly with butter.
Place on a
lightly greased
cookie sheet, and bake for 20 minutes or until golden brown.
Place the logs
on a
lightly greased
cookie sheet, about 4 inches apart.
Place 1» apart
on the
cookie sheets and bake 9 - 11 minutes until edges are
lightly browned.
Place the balls
on a
lightly oiled
cookie sheet and bake for 20 minutes or until browned.
Next,
place the seeds in a single layer
on a
cookie sheet and
lightly roast them at 160 - 170 °F (about 75 °C) in the oven for 15 - 20 minutes.
Using a circle
cookie cutter (I used the lid from a mason jar) that has been
lightly floured, cut out
cookies and
place on parchment lined
cookie sheet.
Place on lightly greased
cookie sheet.