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.
Roll heaped
tablespoons of the dough into balls, and then roll in the extra desiccated coconut to coat.
Scoop 2
tablespoons of dough into the bottom of the each cup and press it firmly with your fingers.
Using your hand, shape about 2
tablespoons of dough into a triangular shape.
Spoon a couple
tablespoons of the dough into muffin cups and decorate with a few seeds.
Roll
tablespoons of the dough into a small log and then shape into a crescent shape.
Roll heaping
tablespoons of dough into balls and place on a cookie sheet lined with parchment paper.
** Roll 1 - 2
tablespoons of dough into a ball and then flatten them into round disks (1/8 inch thick) on the prepared baking pan.
Spoon a couple
tablespoons of the dough into muffin cups and decorate with a few seeds.
Spoon 1/2
tablespoons of dough into each liner, then press them into the bottoms of the tin until flat.
Spoon a couple of
tablespoons of dough into your Mini Doughnut Pan (fill to the top and smooth).
Spoon a couple of
tablespoons of dough into your KitchenAid ® Mini Doughnut Pans (fill to the top and smooth).
Roll rounded
tablespoons of dough into balls, then roll the dough ball in the cinnamon sugar.
Once your cookie dough is thick enough, roll
tablespoons of dough into balls and place them on the prepared cookie sheet.
Scoop 2
tablespoons of dough into the bottom of the each cup and press it firmly with your fingers.
Gather heaping
tablespoons of the dough into balls and roll them to coat in the sugar.
Roll 3
tablespoons of dough into a ball.
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.
Roll about 2
tablespoons of dough into a small ball and place on the cookie sheet.
Using a spoon or your hands, scoop about 3
tablespoons of dough into your hand and roll into a ball then form into rectangle shapes
Rolls 2
tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray.
Roll
tablespoons of the dough into a small log and then shape into a crescent shape.
Roll 1
tablespoon of the dough into a ball (about 1?
Roll 1
tablespoon of dough into small balls and place on a parchment - lined baking sheet.
Roll a heaping
tablespoon of dough into a ball and roll in the confectioners» sugar mixture to coat completely.
Place about
a tablespoon of dough into the bottom of each muffin pan.
I then tear those pieces of dough in two before rolling each 1/2
tablespoon of dough into a ball shape.
Using your hands, shape about
a tablespoon of dough into a ball and flatten between your palms before placing on the baking sheet.
Spoon about
a tablespoon of dough into each tin, pressing towards the outside to form a mini crust.
Shape a heaping
tablespoon of dough into a ball, and flatten it into a circular shape on the baking sheet.
Using slightly damp hands, roll one heaping
Tablespoon of dough into a ball, then press onto baking sheet.
Once all the ingredients are combined, get your hands wet and roll one
tablespoon of the dough into balls.
With damp hands, form 1
tablespoon of dough into a ball, squeezing it until about 1 - inch wide and very compact.
Roll 1
tablespoon of dough into small balls and place on a parchment - lined baking sheet.
Roll one
tablespoon of dough into a ball and dunk into the cinnamon sugar.
Not exact matches
Working with 1
tablespoon of dough at a time, roll the
dough into balls.
Scoop out heaping
tablespoons of the
dough at a time and roll
into separate balls.
Dip each
dough ball
into a bowl that has a few
tablespoons of oil in it, rolling the
dough in the oil, and then put each ball
into a separate bag.
did I understand correctly, that each cookie should be 2
tablespoons of dough rolled
into a ball?
Add 1/2 cup
of spelt flour and 1/2 cup
of all - purpose flour to a bowl, also add 1/2 teaspoon
of sea salt and the minced spinach mixture, add 2
tablespoons of extra virgin Spanish olive, 3
tablespoons of luke warm water and mix everything together until you form a
dough, knead it inside
of the bowl for about 30 seconds and then form it
into a ball
Scoop a generous 1 -
tablespoon - size ball
of dough into your hand.
Using a spring - release 1
tablespoon scoop or a 1
tablespoon measure, scoop out 1
tablespoon of dough, roll it
into a ball in your hand, and place the ball onto the greased baking sheet.
Scoop the cookie
dough into 2 -
tablespoon (5 cm) balls and place 8 balls, spaced 4 inches (10 cm) apart, on each
of the baking sheets.
Chicken and Dumplings 4 skinless, boneless chicken breast halves 2
tablespoons butter 2 (10.75 ounce) cans condensed cream
of chicken soup 1 onion, finely diced 2 (10 ounce) packages refrigerated biscuit
dough, torn
into pieces
Herbed variation: After you punch the
dough down, knead 3 teaspoons (1
tablespoon)
of fresh chopped herbs
into the
dough.
Preheat oven to 350 F. Scoop a
tablespoon of dough at a time and roll
into small balls, placing them about 3 inches apart on a parchment - or Silpat - lined baking sheet.
Using 2 leveled
tablespoons of dough per cookie, shape the
dough into balls and roll them in the demerara sugar mixture.
Scoop out 2
tablespoon portions and roll in a 1/2 and 1/2 mixture
of pearl and granulated sugar; shape
into a uniform ball once the sticky
dough has been rolled in sugar and is easier to handle.
Scoop about 1
tablespoon sized amount
of dough into the mini-muffin pan (about 2
tablespoons if using a large muffin pan).
A soft
dough is made in the mixer and then many
tablespoons of softened butter are beaten
into the
dough one at a time until fully incorporated
into a moist
dough.