Roll into one -
tablespoonful balls and place in greased miniature muffin cups.
Not exact matches
Roll
tablespoonfuls of cookie dough into
balls and then roll in colored sugar.
Roll
tablespoonfuls of dough into 1 - inch
balls.
With dampened hands, shape
tablespoonfuls of the dough into
balls.
Using a chilled melon
baller or latex gloves to prevent the ganache from melting or sticking to your hands, scoop out about a
tablespoonful and quickly roll it into a
ball.
Scoop tahini mixture by the
tablespoonful and quickly roll into 1»
balls between the palms of your hands.
Roll heaping
tablespoonfuls of zucchini mixture into
balls with your hands (you should have about 25).
Using your hands, roll
tablespoonfuls of dough into
balls.
Using a small cookie scoop drop
tablespoonful sized cookie dough
balls onto an ungreased cookie sheet spacing about 1 inch apart (they won't spread much).
If the dough is too sticky, add more flour by the
tablespoonful until it begins to form a
ball.
Drop
tablespoonful size
balls of dough onto baking sheets about 1 1/2 inches apart.
Portion out slightly rounded
tablespoonfuls of dough to make 26
balls (each should weigh about 3/4 oz.).
Form a rounded
tablespoonful of the combined mixture into a
ball and place on a plate.
ice cream scoop or a generous, heaping
tablespoonful, portion cookies and roll into small
balls with your hands.
Scoop out dough by the
tablespoonful and roll into
balls (if dough is sticky, chill 20 minutes).