Dip each cherry in by its stem, and
place on waxed paper lined sheets.
Roll the mixture into balls and
place on a wax paper lined baking sheet.
Go ahead and make them again... Next time roll them up and
place them on a wax paper lined baking sheet and place them in the freezer.
Place on a wax paper lined baking sheet.
Place on a waxed paper lined baking sheet.
Place on waxed paper lined cookie sheets and freeze until firm.
Roll the mixture into balls and
place on a wax paper lined baking sheet.
Not exact matches
Once the nuts are done roasting,
place them
on a pan
lined with parchment or
waxed paper and let come to room temperature.
Place the popcorn
on a large sheet pan that has been
lined with
waxed paper.
Use a cookie cutter to cut out heart shapes and
place on a baking sheet
lined with
wax paper.
Remove with fork, scrape extra chocolate from bottom (with another fork) and
place on a cookie tray
lined with parchment or
wax paper.
When the truffle filling is completely chilled, remove from the fridge and spoon out approximately 1 1/2 tsp - 2 tsp sized pieces and
place them
on a parchment
paper or
wax paper lined cookie tray.
Place on baking sheet
lined with parchment or
wax paper.
Using two forks, dip the balls one at a time in the melted chocolate and coat them thoroughly, then lift out and
place on the
wax paper -
lined baking sheet.
Roll into small balls (about 1» diameter) and
place on a baking sheet that has been
lined with
wax paper.
Using a melon baller or a small spoon, form rounds and
place them
on a baking sheet
lined with parchment or
wax paper.
Place them
on a
wax paper -
lined baking sheet.
Place balls
on a parchment or
wax paper lined baking sheet or platter and chill in the refrigerator for about 20 - 30 minutes.
Place on a small baking tray
lined with
wax / parchment
paper.
Roll into 1 inch balls and
place on a
waxed paper -
lined cookie sheet.
Once it is covered in chocolate,
place the cookie
on a
wax paper lined baking sheet.
Then dip one end in melted dark chocolate (not only does this taste delicious, but it holds the whole creation together) and
place the finished product
on a
waxed paper lined cookie sheet or plate.
Place the balls
on a
wax paper —
lined baking sheet and push a lollipop stick 3/4 of the way into each one.
Line a cookie sheet with
wax or parchment
paper and
place the galletas María in rows
on the sheet.
Place the cake balls
on a parchment or
wax paper lined baking sheet.
Dip half of each shortbread bar into melted chocolate and
place on baking sheet
lined with
wax paper.
Place on a baking tray
lined with
wax paper.
Roll into balls,
place on a
wax -
paper lined flat surface and press into a round cookie shape.
Unroll and
place the strips
on a baking sheet
lined with
waxed paper.
Taking one biscotti at a time, dip one end into the melted chocolate and
place on a parchment or
wax paper -
lined baking sheet.
Place on a cookie sheet
lined with
wax paper.
Place the formed balls
on a
wax paper lined cookie tray and chill in the refrigerator.
Place the balls
on a nonstick sheet or a plate
lined with
waxed paper.
Place on waxed paper -
lined baking sheets.
Using a 2 1/2 - inch star cutter, cut out star shapes and
place on a
wax -
paper -
lined baking sheet.
Shape the dough into 1 - inch balls,
place the formed balls
on a
wax paper lined cookie tray and chill in the refrigerator again, for about 15 - 20 minutes.
Once dough is firm, form 1 ″ balls and
place on a
wax / parchment
paper lined baking sheet.
Did this in an angel food pan
lined with
waxed paper, was glad the instructions said to
place on top of cookie sheets because some batter seeped out the bottom, but it was fine in the end.
Place coated balls
on a
wax paper -
lined plate and chill.
Using 2 spoons, shape the mixture into 1 - inch balls (about 2 teaspoons each) and
place on wax paper —
lined plates.
One at a time, dip the coconut balls into the chocolate, tap off the excess and
place the chocolate covered truffles onto a wire rack
on on a clean cookie sheet
lines with
wax paper.
Form 1 inch balls and
place on tray
lined with
wax paper.
Place on a
wax -
paper lined cookie sheet and chill until hardened.
Place on a
wax paper or saran
lined pan and chill for about 30 minutes.
Dip each square in chocolate, tapping off the excess and
placing on a
wax -
paper lined cookie sheet.
Place it
on a baking sheet
lined with parchment,
waxed paper, or aluminum foil.
Place dipped marshmallows
on a baking sheet
lined with
wax paper.