Sentences with phrase «shaping the cookie dough»

I typically spend about 10 - 15 minutes shaping the cookie dough once I've dropped it onto my baking sheet to make the cookies look perfect for my photos.

Shape the cookie dough into little balls.

Notes Shaping the cookie dough in my hands and flattening it with my fingers worked for me.

Shape the cookie dough into 1 1/4 - ounce (2 - tablespoon) balls, then place them 2 inches apart onto the prepared sheet pans.

just cut off little heart shaped cookie dough!

Shaping the cookie dough in my hands and flattening it with my fingers worked for me.

Not exact matches

Using a sharp knife or cookie cutter, cut the dough into the desired shape.

Simple butter and sugar cookie dough, baked into precious heart shapes.

The «dough» was very crumbly when I was shaping the cookies, but they hardened after I put them in the fridge.

Using a medium cookie scoop, scoop dough, shape into smooth balls and gently flatten slightly.

Soft cut out sugar cookie recipe that keeps its shape and dough does not need to be chilled before baking - perfect edges every time!

Shaping the dough into taller mounds helps minimize the spread (so that don't form that dreaded cookie blob!).

For the holidays, instead of shaping the dough into a ball, I put the dough in a cookie presser, and do different shapes according to the season, put them in a bag and give them away.

This is the BEST sugar cookie recipe - no chilling the dough, cookies keep their shape when baked, soft and flavorful, perfect for decorating.

Note: The cookie dough is rolled into a cylinder shape that can be refrigerated for several days or frozen for several months.

Once you have made the dough, simply shape the cookies into 1 1/2 inch pucks and wrap loosely with parchment paper.

Using about one tablespoon for each cookie, shape dough around each chocolate kiss.

Take each portion of butter cookie dough, make an indentation, put the filling inside, and then shape and smooth the dough around it.

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!

You have probably all tried rolling pins, cookie cutters and molds to create some fun objects and shapes out of play dough, but what if we took some fun textured objects and mixed them inside the play dough?

This cookie dough can be very sticky and wet, so if you can't make it in to amazing shape, don't worry about it, we can fix this later.

-- 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!

Note: If the cookies are soft, place the baking sheets with the unbaked cookies in the refrigerator for about 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

The hardest part of making these cookies (which aren't really hard at all) is getting the consistency of the dough right to shape them.

Use cookie cutters to cut dough into shapes.

Makes 18 cookies - I halved the recipe, shaped 5 cm (2in) cookies using 1 1/2 tablespoons of dough and got 18

When they're too dry, the dough crumbles; adding a little bit of lemon juice to get them to the texture of Play - Doh makes them just right for shaping into cookies.

Because the strawberries release juice while baking, I highly recommend shaping the mounds of cookie dough to be taller than they are wide.

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

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.

What I've changed for this recipe is to roll out the dough but to then use a little pumpkin shaped cookie cutter to create individual pasta shapes.

When the dough is finished being mixed in the bowl, it is stiff and holds its shape well, similar to the firmness of a cutout cookie dough.

Anyway other fun things you can do with the dough is cut them into strips to make cheese sticks or cut them with a cookie cutter to make pretty shapes.

Vanillekipferl — the most popular Austrian Christmas cookie comes in the shape of vanilla - scented, buttery crescents Linzerkekse — the famous Austrian linzer cookie, made of nutty almond dough, sandwiched together with raspberry preserve Ginger linzer cookies with butter caramel — another variation of the linzer cookies

Next you need to take a spoonful of the cookie dough, shaping your cookies into the desired shape.

I'm more of a quick bread, yeast bread sort of baker The whole plopping cookie dough down, or cutting, shaping, etc, drives me nuts.

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 used my favorite sugar cookie dough to bake flower shaped cookies.

I patted the dough into a flat disk so that it would be easier to cut and shape into individual cookies later.

Of course you can use cookie cutters to cut the cookie dough for various shapes.

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.

This dough doesn't spread much, so the flattening helps the cookies to bake into a shape that lends itself to sandwiching.

Since I don't use a cookie scoop, I used wet fingers to push my dough into a rounder shape.

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

Using a 1 inch heart shaped cookie cutter, cut the dough into hearts.

Using 2 leveled tablespoons of dough per cookie, shape the dough into balls and roll them in the demerara sugar mixture.

If the dough is just not shaping, mix in a little more butter and try again.The easiest and fastest way I've found to shape the candy is to use a small cookie scoop.

(If you find the dough is too soft, because the shape of the cookies is not clearly defined, then chill the dough.)