Sentences with phrase «sheet of dough balls»

Chill the baking sheet of dough balls in the refrigerator for 10 to 15 minutes.

Not exact matches

When ready for baking, we roll a teaspoon of dough between palms of hands and place balls two inches apart on greased baking sheet.

Roll this into a ball and place between two sheets of greaseproof paper, then roll the dough out into a circle big enough to fit your tin.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Drop each ball of dough onto an ungreased cookie sheet about 3 inches apart and bake for 12 to 14 minutes.

Pull off portions of cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk, then place about 1 1/2 - inches apart from one another on the prepared baking sheets.

To form cookies, roll 1 1/2 inch balls of dough with your hands and place on an ungreased cookie sheet.

Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil.

Once all the eggs are added, and the dough is very well beaten, divide into 12 «balls» of dough (6 on each baking sheet) using a large spoon.

Once all the dough has been placed on your baking sheet, wet your thumb with some water and press a deep thumbprint into the center of each ball of dough.

Just make sure the dough is patted down with enough flour so that it isn't tacky, and throw down a generous layer of cornmeal onto your baking sheet - the dough should roll around on the cornmeal like it is on a bed of tiny ball - bearings.

Or is it because of the blender batter technique / recipe compared to the recipes which end up with balls of dough which you bake on a baking sheet?

Make approx. 2 tbsp sized balls of dough and place them on the baking sheet, pressing down slightly to flatten.

Roll balls of dough (about 1.5 tablespoons of dough per cookie) and place 2 inches apart on the baking sheets.

Make balls of ~ 2 T of dough, place on cookie sheet and and flatten with your palm.

Using a spring - release 1 tablespoon scoop or a 1 tablespoon measure, scoop out 1 tablespoon of dough, roll it into a ball in your hand, and place the ball onto the greased baking sheet.

If I'm around during the day I make it, thankful for the distracting task of lining rimmed sheet pans with rolled balls of homemade or bakery - bought dough, ensuring there's enough to feed anyone who's been at the hospital that afternoon.

Scoop the cookie dough into 2 - tablespoon (5 cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each of the baking sheets.

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.

Scoop 6 3 1/2 - ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.

I rolled the ball of dough between two sheets of wax paper and peeled the top one off, then transferred the «pie» to a greased cookie sheet upside down and carefully peeled the other sheet off.

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

Drop tablespoon balls of dough onto prepared cookie sheets.

Scoop small balls of dough onto the baking sheet.

Transfer the ball of dough onto a picee or parchment or wax paper, cover with another sheet of parchment paper, and flatten to 1/4 inch thickness with a rolling pin.

Once the rest of the dough has been turned into dough balls and placed on the cookie sheet, place that tray in your freezer for 30 minutes or more.

Turn your dough ball out onto a large sheet of parchment paper.

Place the first ball of dough between two sheets of unbleached parchment paper, and roll into a rectangle about 1 / 8 - inch thick (about the thickness of a nickel).

Gather the dough into a ball and roll it out between two sheets of parchment paper (or in a gallon sized zipper bag).

Roll one inch pieces of dough into ball, make a thumbprint, place on prepared (parchment / silpat) baking sheet.

6 Take small spoonfuls of the dough and roll into one inch sized balls and place onto a baking sheet lined with parchment paper.

Roll one half of dough into 1 tablepoon - size balls and place on cookie sheet.

Break off bliss ball sized balls and either roll them between two sheets of baking paper with a rolling - pin to make a small round taco (10 cm in size), or if you couldn't resist and you bought a taco press place one sheet of baking paper on the bottom of the press, put the dough ball on top, cover with another piece of baking paper then press down to form your taco.

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

Roll about 2 tablespoons of dough into a small ball and place on the cookie sheet.

To roll out the pastry, put one of the dough balls between two sheets of lightly floured parchment paper.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).

Scoop golf ball sized portions of dough (approximately 2 tablespoons) and place them a couple inches apart on the cookie sheets.

Roll 1 tablespoon of dough into small balls and place on a parchment - lined baking sheet.

2 tbsp of dough and place them onto the baking sheet, pressing down slightly on the balls to flatten the tops.

Form tablespoons of dough into balls (18 - 20 grams each) and slightly flatten to about 1 1/2 inches, arranging 1 inch apart on sheet pan.

Place the ball of dough on a parchment - lined baking sheet, and place another piece of parchment on top.

Drop balls of dough (1.5 tablespoons each) onto cookie sheet.

Roll walnut - sized balls of dough and put them on a rimmed baking sheet.

Place the balls of dough in one single layer on the prepared baking sheet (leave 3 inches of space between each ball), and flatten each ball of dough very slightly with your fingertips.

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.

Meanwhile, set bowl of matzo ball dough next to a bowl of water and a rimmed baking sheet.

Place on parchment paper lined baking sheets, with about 2 - inches of space between dough balls.

Roll balls of dough in the cinnamon - sugar mixture and place 12 to 15 on cookie sheet.

Scoop a heaping tablespoon of chilled dough, roll into a ball, and place on a parchment - lined baking sheet.