Sentences with phrase «scoop small balls of dough»

Using a 1 tablespoon retractable cookie scoop, scoop small balls of dough, approximately 1 - inch in diameter, onto prepared baking sheet, spacing about 2 inches apart.

Scoop small balls of dough onto the baking sheet.

Not exact matches

Line a baking tray with parchment paper, scoop out small balls of the dough and place with enough space on the baking tray.

Preheat oven to 350 F. Scoop a tablespoon of dough at a time and roll into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.

Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat.

Use a tablespoon or small cookie scoop to scoop out the dough, roll it in a ball between your palms, shake the ball in some extra coconut flour to coat (I toss the ball in a small bowl of coconut flour then shake the ball like dice in my hands to get off the excess).

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.

Make 1 1/4 - inch balls of dough, either by hand rolling or with a small ice cream scoop.

With an ice cream scoop (or 2 teaspoons) form small balls of dough and place on a baking tray lined with baking paper.

Using a cookie scoop or small spoon, spoon out balls of dough and place on a greased cookie sheet ~ 2 inches apart.

If using immediately, scoop out a small amount of dough, roll into a ball in your hands and flatten to a round circle.

Dust hands with garbanzo bean flour, scoop a small amount of dough (1/2 cup) and roll into a 3 to 4 inch diameter ball.

While the dough is still warm, use a small spring - form ice cream scoop to shape individual balls (straight out of the pan) and place the balls on parchment - lined sheet pans.

Scoop out half - tablespoon balls of gnocchi dough (I make small balls with a # 50 ice cream scoop and cut each in hScoop out half - tablespoon balls of gnocchi dough (I make small balls with a # 50 ice cream scoop and cut each in hscoop and cut each in half).

Use a cookie scoop to form small balls of cookie dough.

With a medium - sized cookie scoop create small balls of peanut butter cookie dough.

With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter.

Using a small ice cream scoop with a capacity of about 1 tablespoon, portion the dough into balls.

Line a baking sheet with parchment paper or a nonstick baking mat and scoop 1 1/4 - ounce mounds (small golf - ball size) of dough onto baking sheet a couple inches apart (about 12 per sheet).

Using a small scoop, scoop a ball of sticky dough and drop into the bowl of cinnamon and vanilla sugar.

With the help of a small ice cream scoop or a spoon, scoop out the dough, about 1 tablespoon at a time, and, using your hands, form little balls.

Scoop about 2 tbs of the dough, and with wet fingers form small balls, about an inch in diameter.

Use a teaspoon to scoop out small bits of dough at a time and roll it between your palms into 1 1/2 inch sized balls.

Using a small cookie scoop or a tablespoon, scoop uniform balls of cookie dough, roll into a smooth ball, and set 1 - 2» apart on the baking sheet.

Using a small cookie scoop, place balls of dough on the baking sheet an inch or so apart (these rolls do not spread).

Using a small ice cream scoop, scoop tablespoons of the dough into balls, roll in the organic coconut palm sugar and place on the prepared baking sheets.

Use a small ice - cream scoop * to form balls of the dough, and roll Bake at 400 degrees until the cookies are set in center and begin to crack (they will not brown), about 10 minutes, rotating the baking sheets after five minutes.