Not exact matches
Using a
small ice - cream scoop or a tablespoon, drop 2 - inch
mounds of dough
onto sheet pans lined with parchment paper.
Using a
small ice - cream scoop or tablespoon (15 ml), drop
small mounds of the mixture
onto the cookie sheets about 1 inch (2.5 cm) apart.
Remove the batter from the refrigerator and place
small mounds (about a heaping tablespoon) of the batter
onto the parchment - lined baking sheet, spacing several inches apart.
Use
small cookie scoop or a tablespoon measure to drop
mounds of cookie dough
onto parchment - lined baking baking sheet.
Either pipe the dough
onto the sheets or, using two spoons, spoon the dough
onto the sheets in
small mounds.
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).
Use a
small scoop or 1 - tablespoon measure to drop rounded
mounds onto the baking sheet.
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.
Once everything has been folded into one meringue looking batch, evenly spread
onto top of the pie, creating
small peaks and
mounds for an aesthetic look.
Using a
small ice - cream soup, drop
mounds of the dough
onto the prepared baking sheets, spacing them about 2 inches [5 cm] apart.