Sentences with phrase «size of your cookie sheet»

You can put 9 to 12 cookies depending on the size of your cookie sheet.

Cut two pieces of parchment paper the size of the cookie sheet.

Kepler is a spacecraft housing a 1 - meter telescope that illuminates a 95 megapixel digital camera the size of a cookie sheet, according to an article published by Steffen.

Not exact matches

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.

(If you don't have a jelly roll pan you can use a rimmed cookie sheet that's close to 10 × 15» in size, but opt bigger instead of smaller.)

I picked up quite a few smaller sized baking dishes and was so happy to have found this Baker's Quarter Sheet which is the perfect size for making small batches of cookies.

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.

Remove dough from the fridge and roll dough out on a floured flat surface to 1/8 inch (2 mm) cut with a round cookie cutter approximately 28 circles (2 1/4 inch / 6 cm size), place 14 circles on a parchment paper lined cookie sheet, place a heaping teaspoon of apple filling on each circle, gently spread the filling, be sure not to go over the edge, cover with another circle and close the edges with a fork (I lightly wet my fingers and closed the edges).

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

Bake the squash face down on a cookie sheet for 30 minutes to an hour, depending on the size of the squash.

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

Scoop the dough out with a medium sized cookie scoop onto the prepared baking sheets, leaving a couple of inches between the cookies, I managed to fit 8 on a half sheet pan.

Drop 3Tbs size heaps (a standard ice cream scoop) of dough well spaced on the cookie sheets (I like to bake 6 cookies per pan).

Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet (I baked a greater number per sheet for the party because I was trying to bake such a large number).

Make two 1/2 cup sized puddles of batter on each cookie sheet.

Set both foil tents on a small cookie sheet or pizza pan and bake in a preheated oven until the beets are tender (about 55 minutes; time may vary depending on the size of the beets).

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

Using a spoon, drop about 1 Tbsp of batter (for larger sized whoopie pies - I used less batter per cookie) onto the baking sheet and repeat, spacing them at least 2 inches apart.

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.

You can either eat the dough raw, freeze in bite - sized chunks and put into a freezer bag to store for your next batch of ice cream, or bake it on a lined cookie sheet at 350 degrees for about 11 minutes.

1 cookie sheet covered with parchment, set inside second sheet of same size, for baking 1 cookie sheet, for chilling dough in freezer

Spoon batter in mounds about the size of 2 tablespoons onto cookie sheets well greased with coconut oil.

Cut a piece of parchment paper about the size of your baking / cookie sheet.

Use your preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart.

Scoop the cookie dough into 2 - tablespoon - sized balls and put 8 balls of dough on each baking sheets, leaving a couple inches of space between each.

Place golf - ball sized balls of dough on a cookie sheet lined with parchment.

In a prepared cookie sheet form your dough into a small balls — half the size of a ping pong ball - press it lightly against your cookie sheet with a fork to form marks on top of it, or if you have a cookie press use it to make the shapes that you like.

Scoop out cookie dough about the size of a heaping tablespoon, roll into a ball, and place onto a parchment lined cookie sheet.

Place heaping tablespoon - sized piles of dough onto cookie sheet covered with parchment paper or greased with oil.

Since we're just a household of two, I make half a recipe: a 4 - cup measuring cup works perfectly for the mixing bowl, and a 10 × 15 cookie sheet is the perfect size to bake it in.

Place the baking sheet in the center of the preheated oven and bake for 13 to 15 minutes (depending on size), or until the cookies are lightly brown around edges and set in the center.

Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending on what size you want your cookies to be), roll into a ball, then flatten slightly as you place it on the baking sheet.

Scoop 2 to 3 tablespoon portions of the cookie dough onto the prepared baking sheet using a medium - size spring - loaded ice cream scoop, placing them about 1 1/2 - inches apart from one another.

Scoop 2 to 3 tablespoon - sized portions of the cookie dough onto the prepared baking sheet, placing about 1 1/2 inches apart from one another.

For this year's recipe I began by drawing saucer sized circles on cookie sheet sized pieces of baking parchment.

Mold cookie dough balls to about the size of golf balls then flatten slightly before placing on cookie sheet.

On a sheet of wax or parchment paper, press the remaining vanilla cookie into a rectangle roughly the size of the dish.

Bite size cookie dough balls or place on the baking sheet and gently press down so they are in the shape of a cookie.

Line a baking sheet with parchment paper and roll out little tbs size balls of cookie dough.

Wrap in foil, place on a cookie sheet and roast until tender when pierced — about an hour and a half, or it could be less, depending on the size of the beets.

Place on the baking sheet and continue making dough balls until the dough is gone — you will get about 16 - 20 cookies, depending on size of the dough balls.

Use a spoon to drop tablespoon - size mounds of dough onto the sheets about 3 inches apart; keep the cookies small, as the dough spreads quite a bit.

form dough into balls about 3/4 inch in size, and place on ungreased cookie sheet, mark top of balls with fork.

Use a doughnut cutter or two different sized round cookie cutters to cut the cute doughnut shapes out of a sheet of Rice Krispie Treats.

Form dough into balls about the size of a quarter, spray cookie sheet with nonstick cookie spray, place cookies on sheet, and flatten with you palm.

The whole science behind getting them the same exact size, and done in an efficient amount of time, is to make a sheet cake then use a 3 ″ or 4 ″ cookie cutter or circle ring to make cut outs.

It makes about two regular size cookie sheets of crackers.

Form into cookies of whatever size you like and place on a parchment lined baking sheet.

Depending on the size of your oven and the size of your pumpkin, you may be able to fit in in a pan or on a cookie sheet in two halves.

Line baking sheets with parchment paper and drop medium - sized balls of dough onto cookie sheets.