Sentences with phrase «tablespoon of dough»

Once your cookie dough is thick enough, roll tablespoons of dough into balls and place them on the prepared cookie sheet.

I'd probably recommend making the cookies a little smaller for shipping purposes, maybe 1.5 - 2 tablespoons of dough per cookie and reducing the baking time to about 8 - 10 minutes.

For each cookie, drop 1 rounded tablespoon of dough onto prepared baking sheet, spaced about 3 inches apart.

Someone mentioned having difficulties dropping level tablespoons of dough on the sheet.

Working with 1 tablespoon of dough at a time, roll the dough into balls.

Measure out about two tablespoons of dough for each cookie, 6 cm apart on the baking sheet.

Line a muffin tin with liners, and then press down 3/4 tablespoon of dough in each liner.

I estimate that each serving is about two generous tablespoons of dough.

Spoon a couple tablespoons of the dough into muffin cups and decorate with a few seeds.

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.

Take a few tablespoons of dough, roll it into a ball and then pat it flat.

I was aiming for 2 tablespoons of dough per cookie.

Spoon about 2 - 3 tablespoons of dough onto prepared sheets to form cookies.

Then drop tablespoons of the dough on a cookie sheet and bake for 8 minutes.

Using a small ice cream scoop, scoop tablespoons of the dough into balls, roll in the organic coconut palm sugar and place on the prepared baking sheets.

Working with 2 tablespoons of the dough at a time, roll the dough into a ball and flatten into a plump disk.

Place about 2 tablespoons of dough in each tart mold.

Spoon a couple tablespoons of the dough into muffin cups and decorate with a few seeds.

Drop heaping tablespoons of dough onto the baking sheets.

Drop tablespoons of dough on sheet and flatten with back of spoon.

Roll tablespoons of dough into balls, then roll in confectioners» sugar to coat.

Scoop rounded tablespoons of the dough onto the prepared cookie sheets, leaving at least 1 1/2 inches between cookies to allow for spreading.

Spoon a couple of tablespoons of dough into your KitchenAid ® Mini Doughnut Pans (fill to the top and smooth).

Begin shipping your tots, roll 1 tablespoon of dough between your hands in to a ball.

Scoop the cookies out onto the baking sheets (I use a 2 - inch cookie scoop, which is about 1 1/2 tablespoons of dough).

Top cherry filling with tablespoons of dough.

I was wondering if after putting the little tablespoons of dough on the cookie sheet, the sheet could briefly be placed in the frig or freezer so flattening would be easier and less messy.

Drop a heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 10 - 14 minutes, until very fragrant.

- and use roughly one heaping tablespoons of dough for each one.

Scoop out heaping tablespoons of the dough at a time and roll into separate balls.

Roll tablespoons of dough into balls and place one in each tin, without flattening.

Drop tablespoons of the dough onto baking sheet and then flatten into circles.

Drop 2 leveled tablespoons of dough per cookie onto the prepared pans, 5 cm (2in) apart.

3) Drop rounded tablespoons of dough on ungreased cookie sheet and bake 10 - 12 minutes.

(Note: I used about 2 generous tablespoons of dough per cookie.)

Place 2 tablespoons of dough in the center of the husk and pat or spread it evenly into a 2 - by -3-inch rectangle.

Line a baking sheet with parchment paper or a silpat and scoop heaping tablespoons of dough onto the baking sheet, spreading them about an inch apart.

Spoon a couple of tablespoons of dough into your Mini Doughnut Pan (fill to the top and smooth).

Roll about 1 tablespoon of dough between your hands to form little balls.

For 1 dozen large cookies, use a 2 tablespoon (1/8 cup) ice cream scoop or drop heaping tablespoons of dough on prepared baking sheets.

Roll rounded tablespoons of dough into balls, then roll the dough ball in the cinnamon sugar.

Shape two tablespoons of dough into balls and place two inches apart on the cookie sheets.

Measure out about 2 1/2 tablespoons of the dough and form a ball.

Shape a tablespoon of dough into a ball.

Roll tablespoons of the dough into a small log and then shape into a crescent shape.

Used half a tablespoon of dough and got about 70 cookies.

Rolls 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray.

Scoop out two tablespoons of dough at a time and roll it into a ball and place it on the lined baking sheet.