Roll about 1
tablespoon of dough between your hands to form little balls.
Begin shipping your tots, roll 1
tablespoon of dough between your hands in to a ball.
Not exact matches
Scoop
tablespoon - sized balls
of dough and roll
between your hands.
Using about 1
tablespoon of dough for each puff, drop the
dough from the spoon onto the lined baking sheets, leaving about 2 inches
of space
between each mound
of dough.
Pinch 1 1/2
tablespoons of dough and roll
between your hands to form a ball.
Drop the
dough onto baking sheets in 1.5 to 2
tablespoon scoops, leaving 2 inches
of room
between them.
Use a
tablespoon or small cookie scoop to scoop out the
dough, roll it in a ball
between your palms, shake the ball in some extra coconut flour to coat (I toss the ball in a small bowl
of coconut flour then shake the ball like dice in my hands to get off the excess).
Once
dough is firm, scoop
dough by heaping
tablespoon and roll
dough between your palms to form balls (you should be able to get 12 balls
of dough from the recipe).
Squeeze a small amount
of dough between your fingers; if it is very crumbly, add more ice water, 1
tablespoon at a time (2
tablespoons maximum).
Scoop cookie
dough by
tablespoon and place on prepared baking sheet, leaving 3 fingers»
of space
between each cookie.
Scoop heaping
tablespoons of dough and roll them
between hands to form balls.
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.
Drop 2 -
tablespoon balls
of dough on 2 rimmed baking sheets, leaving 2 in
between each cookie.
Drop about one
tablespoon (can use an ice cream scoop)
of the batter onto your baking sheet, leaving about 2 inches (5 cm)
between the mounds
of cookie
dough.
Using your hands, shape about a
tablespoon of dough into a ball and flatten
between your palms before placing on the baking sheet.
Roll a
tablespoon worth
of dough between your palms and place the ball on a parchment lined baking sheet.
Use a heaping
tablespoon to scoop the
dough into your hands, then roll the
dough into a ball
between the palms
of your hands.
Scoop the
dough onto the prepared baking sheets, using about 2
tablespoons of dough per scoop and leaving about 2 to 3 inches
between scoops.
Add the remaining ingredients and process until the
dough sticks together when pressed
between your fingers (you may need to add another
tablespoon or two
of water).
Dough 2
tablespoons (26g) filtered water,
between 105 - 108 ˚F 1/2 heaping teaspoon (2g) active dry yeast 2 teaspoons (8g) cane sugar 1
tablespoon (11g) refined coconut oil, melted (but not hot) 3
tablespoons (45g) spiced apple cider concentrate, warm (see notes above) 1 cup + 1
tablespoon (132g) light spelt flour, plus more for kneading 1/8 teaspoon fine sea salt Pinch
of ground cinnamon
Add the vanilla extract and 4
tablespoons of ice water, and pulse until the
dough either forms a ball or sticks together when pressed
between your fingers.
Taking one
tablespoon full
of dough at a time, roll the
dough between your hands into a ball, then roll the ball in the demerara or raw sugar on the plate, place the cookies on the baking sheet.
Arrange thirty - two 1 - ounce (2
tablespoon) portions
of dough on parchment - lined aluminum baking sheets, leaving 2 inches
between them.
Using your hands pinch off a few
tablespoons worth
of white
dough and roll
between your hands to form a stick shape, about 1/2 ″ thick and 5 ″ long.
Add the remaining ingredients and process until the
dough sticks together when pressed
between your fingers (you may need to add another
tablespoon or two
of water).
Scoop rounded
tablespoons of the
dough onto the prepared cookie sheets, leaving at least 1 1/2 inches
between cookies to allow for spreading.
Using about 1
tablespoon dough for each puff, drop the
dough from a spoon onto the previously prepared sheets, leaving 2 inches
of space
between the mounds
of dough.
Using a
tablespoon, take a small amount
of dough and roll
between your hands into a ball.