Sentences with phrase «surface of the cookie dough»

(If chilling longer, cover with plastic wrap, ensuring it touches the entire surface of the cookie dough.)

Not exact matches

To roll out the cookies, place a ball of dough about 3 or 4 - inches in diameter on a lightly floured surface.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Place 1 disk of the cookie dough on a clean work surface and peel off the top sheet of paper.

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.

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).

Cover your working surface with it, rub it into the rolling pin, and sprinkle it on both sides of the cookie dough.

1) Melt butter 2) Dissolve sugar in melted butter 3) Mix sugar butter mixture with self - raising flour until homogenously mixed 4) Knead cookie dough with your hands on a cool, flat surface, using a rolling pin to flatten it to 0.7 cm thickness 5) Use a round cookie cutter to cut out round pieces 6) Arrange the cookie dough pieces on a greased baking tray 7) Bake at 200 deg cel for 8 — 10 minutes or until they turn slightly golden brown 8) Spread dulce de leche on one cookie, and cover it with another cookie 9) Coat the sides of the cookie sandwich (the parts where dulce de leche is exposed) with shredded coconut

If you're not familiar with one just yet, think about using it to spread batter evenly in a pan for bar cookies, lift cut - out cookie dough from your work surface onto a baking sheet, move baked cookies onto a cooling rack or gently flatten balls of unbaked dough on a baking sheet.

On a lightly cocoa floured (using cocoa powder with a touch of flour will guarantee the cookies are not white when baking) surface roll out the dough into a 1/4 inch thick circle.

Dip a fork in water and press the tines into the surface of each piece of dough two times, to slightly flatten the cookie and to form a crisscross pattern.

Layer your 12 Chocolate Sandwich Cookies evenly on the surface of the Chocolate Chip Cookie Dough.

(I then like to sort of «rough up» the surface of my cookies by making tiny pinches in the top part of the dough.

Last month's Cook's Illustrated offered a great tip on how to prevent the sprinkles from sliding right off of your cookies — without having to jam them down into the surface of the dough, deforming the cookie's shape.

After cookie dough is splattered over the pantry and a dusting of icing sugar smothers the work surfaces, all that remains are beautiful gingerbread houses, charming Christmas cakes and delicious chocolate bites.