Sentences with phrase «shape the cookies on»

The heart - shaped cookies on the cover were iced and dusted with pastel sugar crystals.

Use your fingers to gently flatten and shape the cookies on the baking sheet as the their shape does not change much during baking.

This year I'm also trying your chocolate chip cookies in a heart shaped cookie on a stick mold — wish me luck!

Recipe works just as described, especially grateful for the tip to shape the cookie on the pan before baking.

Place the shaped cookies on the baking sheets lined with parchment paper, at least 2 - 3 inches apart.

Not exact matches

All you need are small cookie cutters or scissors to snip your favorite shapes, bake for a few minutes to crispy and sprinkle on top of this or any pie, ice cream, pudding or cake for an extra special touch of color and taste.

I used the bunny shaped Peeps because once cut in half, they're thin enough to layer on the cookie bars.

The list of ideas included grapefruit bars and pie and Texas - shaped ginger cookies, but when it came down to it, I threw all those ideas out the window and took it easy on myself.

I found that after cutting my shapes on top of the waxed paper I could simply flip the paper over on to my countertop and more easily peel away the «in between bits» and avoid stretching the cookies out of shape (this instead of popping in my small freezer due to lack of time).

With a cookie cutter cut out shapes and place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of dough!

-- For the cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes, placing them about 1 inch apart on a cookie sheet — Bake for 8 - 10 minutes, depending on how chewy you like your sugar cookies!

I had to add a bit over half a cup of coconut flour to get the mixture to a state that it can be scooped out of the bowl in and still hold some sort of shape on a cookie tray.

Grab cookie dough balls and flatten into a disc shape that will fit on top of chocolate base, without touching the sides.

Use a cookie cutter to cut out heart shapes and place on a baking sheet lined with wax paper.

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.

It is also a very accommodating recipe — on one occasion I forgot to add the sugar, and although the shape and texture were a bit wrong, the finished cookies still got enthusiastically eaten.

Cut the cookies with a 1 1/2 - inch round or decorative - shaped cookie cutter directly on the parchment.

Place on a baking sheet lined with parchment paper pressing down slightly for more of a cookie shape

Going for layer cakes with these gingerbread cookies in the shape of houses (from the front) stuck on the sides (a la Martha Stewarts Gingerbread Town Square Cake).

Use a tablespoon to size each cookie on the greased baking sheets, about an inch apart from one another (they don't spread a whole lot, so you'll have to flatten them into cookie shapes!).

Shortbread cookies don't spread like some cookies do, so they hold their shape well and you don't have to worry too much if they are close together on the cookie sheet!

If the cookie won't hold a shape on its own, then give it a shape to fill!

On a floured surface, roll out the dough about 3 - 4 mm thick and cut out cookies of the desired shape.

Roll out the dough on a floured surface and use a cookie cutter to cut into the shape of your choice.

I'll be trying the crumiri («Buttery Horseshoe - shaped Cookies from Piedmont») on the following page, too, perhaps when the weather cools off enough to consider turning on the oven.

Use a cookie cutter or small biscuit cutter to cut out shapes, then place on a parchment - lined baking sheet.

Shape the dough into 1» balls, roll in the sugar and cinnamon, then flatten slightly on the cookie sheet.

(My dough came out pretty firm, there was no need to chill or freeze, just scooped it on the tray, and ta - daaa: lovely dome shaped cookies.

Scoop and shape 2 tbsp of dough into balls and place on a cookie sheet 2 inches apart.

But I will say the chunks of chocolate bars always yield those melty, irresistible chocolate rivers inside and on top of the cookie, and chips typically hold their shape during baking.

They are almost like drop cookies but with all the convenience of slice and bake cookies.I probably could have worked more on shaping this log.

The ones on the mat spread terribly and did not hold the shape of a cookie.

● Melt butter in hot milk ● Add to yeast mixture ● Add flour 1 cup at a time until comes away from sides of the bowl ● Knead until soft and smooth ● Let sit (it says 5 - 6 minutes but I left it for 15 minutes ● Shape dough by forming a 12X8 rectagle and fold / roll and pinch the dough up on it's self lengthwise ● Butter and sprinkle cornmeal on a cookie sheet ● Place dough on sheet let double (I left mine for about 2 hours since I went to dinner but the directions say 50 - 60 minutes, but more times means more air which I like) ● Bake in preheated oven at 425F for 30 - 40 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.

We couldn't find the heart sprinkles anywhere locally, so I improvised and used 3 red hots on each cookie to mock the shape of the heart.

I rolled out sugar cookie dough on the thinner side (my recipe puffs up a bit) and cut out large heart shaped cookies.

Using a 3 - inch heart - shaped cookie cutter, cut out heart - shaped pieces of dough and put on the prepared baking sheet.

Roll up loosely, curving each into crescent shape and place on prepared cookie sheet.

The cone - shaped cookies, as golden as my locks of wavy hair, were a staple on both sides of my family.

Using the cookie cutter of your choice, cut the dough into desired shapes and place on a baking sheet, leaving a couple inches between the cookies for spreading.

If you decide to substitute butter for the shortening, for a nice chewy cookie, I would chill the cookie dough before cooking to help the cookies keep their plump shape and not flatten out on the cookie sheet.

Cut out shapes using your favourite cookie cutter and place them on the greased baking tray

You could try chilling in a bowl, then scooping... obviously the scooping and shaping would warm up the dough a bit vs baking straight from the fridge, and I'm not sure what effect that might have on the cookies.

Use a fork to press the indentations on the cookie and gently squeeze the center inward to form a peanut shape.

When it's time to bake, arrange them on a cookie sheet (if you're using different shapes of tins, try to keep the like tins together in a batch so they cook evenly) and place in an oven preheated to 375 degrees.

Mix all ingredients together and spread in a large circle (or shape 6 - 8 small cookies) on a parchment lined baking sheet.

Cut out desired shapes and place on cookie sheet (s).

Using cookie cutters in whatever shapes you please, cut out crackers and place them on your parchment lined baking sheets spaced about 1/2 inch apart.

Dress up your usual presentation of fruit salad by using a cookie cutter to create flower - shaped melons and threading the fruit on skewers.

Place them on your prepared baking sheet, and either simply flatten and shape them you're your hands, or use the old peanut butter cookie trick — dip a fork in sugar and use it to press down the dough for that criss - cross top.