Sentences with phrase «scoop dough»

Scoop the dough by the heaping tablespoonful onto the pans, leaving about an inch of space between cookies.

Scoop the dough by heaping tablespoons and roll into balls, placing about two inches apart on the cookie sheet.

Scoop the dough onto the baking sheets with a spring - loaded ice cream scoop.

Scoop the dough (about 2 tablespoons each) onto the prepared pans.

Scoop the dough, 1/4 cup at a time, onto the prepared baking sheets, spacing the scoops 3 inches apart.

Scoop dough evenly into 1 tbsp.

Using a 2» scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan.

Here's a great trick — use an ice cream scoop to scoop your dough onto the baking sheet, then gently flatten the top of each biscuit.

Scoop with cookie scoop the dough into two baking sheets.

Scoop the dough onto a flat, floured surface and roll the dough until 1/2 inch thick.

Using a spoon, scoop dough and roll into balls with around a 1 inch diameter.

Scoop the dough into a bowl, add the cocoa powder and baking powder and stir until smooth.

I like to use a spoon to scoop the dough and shape it with my hands.

Use a measuring tablespoon to tightly scoop the dough.

Scoop dough onto pan with a small ice - cream scoop.

Scoop dough into 1 - inch balls, arranging as many as will fit on prepared sheets, spaced 1 inch apart.

Use an ice cream scooper to scoop the dough out onto parchment - or Silpat - lined sheet pans.

Scoop the dough into 1 - inch rounds (I use an ice cream scoop so they are fairly uniform in size) and place on a baking sheet about 2 inches apart.

Using a cookie scoop, scoop the dough and then place between your palms and squeeze the mixture together.

Mix the dry ingredients into the wet, and then scoop the dough by the tablespoon.

Use a large cookie scoop or spray a 1/2 cup to scoop the dough.

Using a tablespoon, scoop the dough out of the bowl placing about a dozen mounds on each baking sheet.

Scoop dough into balls (I use a # 40 scoop - equal to a golf - ball size ball), placing 12 per baking sheet, leaving space between balls.

Scoop the dough, with a 2 - ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings.

Using a cookie scoop or spoon, scoop dough into balls about 2 tablespoons each and place onto prepared baking pans.

Scoop the dough (it should look like a very thick, sticky batter) into the oiled pan.

Using a 1 - tablespoon scoop, scoop dough, and roll into balls.

Scoop dough with medium sized cookie scoop and drop on a lightly floured surface (approximately 2 tablespoon or 25 grams).

Scoop the dough by the heaping tablespoon (an overfull # 70 ice cream scoop is ideal here, but two spoons work well, too) onto the prepared baking sheet, leaving about 1 1/2 - inches between pieces.

scoop dough by the tablespoon, and place 2 inches apart on a parchment or silpat lined baking sheet

Scoop dough into 1 - 2 tablespoon - sized balls onto the baking sheet.

Scoop dough one level tablespoon at a time onto a parchment lined baking sheet.

Scoop dough by teaspoonful, with lots of space between each dollop to account for spreading.

As the name suggests, the dough is made on the previous night, then put to the fridge to rise, and in the morning you simply scoop the dough onto a baking sheet and bake into delicious rolls with a crispy crust and a soft inside.

Generously dust your working surface with brown rice flour and scoop the dough onto the surface using a spoon.

Scoop the dough out of the mixing bowl and roll it into your mixture so that all sides are coated.

Using a 2 teaspoon - sized portion, scoop the dough, rolling between your palms to create a ball.

Use a tablespoon to scoop the dough and roll it between your hands to create 20 balls.

Using a Stainless Steel Scoop, 4 Tablespoon, scoop the dough and place on the prepared making sheets and then flatten a little with your hand or the back of a fork.

Scoop dough into evenly sized balls and place on cookie sheet.

Using a tablespoon to measure, scoop the dough and shape the cookies by using your hands to quickly roll them into balls.

Scoop the dough by heaping tablespoons and then roll the dough into balls between your palms (I managed to get 6 small balls)

Scoop the dough onto a parchment lined baking sheet using a 2oz scoop.

Scoop the dough onto a parchment lined baking sheet using a tablespoon.

Using a heaping teaspoon, scoop the dough and roll it into small balls, placing them about one inch apart on the cookie sheet.

Your mixer does all the work mixing the dough well, then you use a large cookie scoop (about 2 ″ diameter) to scoop the dough in mounds in your baking pan.

Scoop the dough into a ball and wrap in plastic wrap.

Using a 2» scoop or 1/3 cup measuring cup, scoop dough into 9 mounds in the pan.

Using a medium cookie scoop, scoop the dough out and drop them onto parchment paper lined baking sheets 2 - inches apart.

Scoop the dough into one inch balls and place on prepared baking sheets.