Sentences with phrase «tablespoons of dough onto»

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

Drop 2 tablespoons of dough onto the baking sheet and repeat until no dough remains.

Place twelve rounded tablespoons of dough onto sheet a couple inches apart.

Drop tablespoons of the dough onto the baking sheet about 1 to 2 inches apart.

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

Then scoop out tablespoons of the dough onto a parchment - lined baking sheet, lightly pat the dough down into small discs so that they bake more evenly, then bake them in a preheated oven.

For each cookie, drop about 2 1/2 tablespoons of the dough onto the prepared baking sheet.

Drop heaping tablespoons of dough onto the baking sheets.

Drop about 1 tablespoon of dough onto a lined cookie sheet, flatten slightly, and bake for about 7 minutes.

When you're ready to bake the cookies, drop a heaped tablespoon of the dough onto the prepared baking sheet.

Not exact matches

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

Using a small ice - cream scoop or a tablespoon, drop 2 - inch mounds of dough onto sheet pans lined with parchment paper.

Drop tablespoon sized balls of dough onto a baking sheet lined with parachment paper, top each cookies with extra chocolate chunks and an almond if desired.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to keep 1/4 cup of the reserve flour for later.

Sprinkle a couple tablespoons of the reserved flour over the dough and work it in until the dough can be handled without sticking, then turn it out onto a floured board, being sure to reserve 1/4 cup of the flour for later.

Using a medium cookie scoop, scoop 2 tablespoon rounds of dough onto the prepared sheets.

Use a tablespoon to drop heaping spoonfuls of dough onto prepared baking sheets, spacing the cookies 3 inches apart.

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.

Take one dough circle and spoon up to 1 tablespoon of the sweet potato, onion, bacon mixture (being careful not to overfill) onto 1/2 of the circle

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.

Work in one tablespoon of butter at a time, then turn out the dough onto a floured surface.

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.

Drop tablespoon balls of dough onto prepared cookie sheets.

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

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

* the logs were impossible to slice even after 3 hours in the fridge, so I made balls with the dough — 1 leveled tablespoon per cookie — placed onto prepared baking sheets and pressed lightly before baking Makes about 50 if using 1 leveled tablespoon of dough per cookie

Drop the dough onto baking sheets in 1.5 to 2 tablespoon scoops, leaving 2 inches of room between them.

Use a tablespoon to drop heaping spoonfuls of dough (about 3 level tablespoons each) onto prepared sheets, spacing the cookies 7.5 cm (3in) apart (I rolled into balls and pressed slightly before baking).

Beat in flour and salt, turn onto a lightly floured surface and knead lightly until just smooth (at this point I needed to add 1 1/2 tablespoons of flour because the dough was too soft), then divide pastry in half, wrap each half in plastic wrap and refrigerate for 3 hours to rest.

Using a cookie scoop, drop 1 tablespoon scoops of the dough onto lined cookie sheets about 2 inches apart.

Using two spoons or a cookie scoop, spoon generous tablespoon size balls of dough onto the sugar set aside for rolling.

Spoon a tablespoon of filling onto the dough and spread it out.

Drop balls of dough (1.5 tablespoons each) onto cookie sheet.

Pop small dollops of the dough onto your baking trays, I prefer to brush a smear of butter over mine for biscuits or cookies, a tablespoon or teaspoon size whichever you prefer and flatten down a little.

Pour a Tablespoon of Extra-virgin olive oil onto your bread board or counter and smear it around with your hand to make a place to dump out the dough.

Using a 2 - tablespoon cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart.

Scoop about 3 tablespoons worth of dough onto the baking sheet and mold the dough into a circle.

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.

3) Pre-heat oven to 450 deg Fahrenheit (230 deg cel) 4) Meanwhile, prepare the pizza dough but combing the tapioca flour, salt, 1/3 cup coconut flour in a medium - sized bowl 5) Pour in oil and warm water and stir well (mixture will be slightly dry) 6) Add in the whisked egg and continue mixing until well combined (mixture will be quite liquid and sticky) 7) Add in 2 — 3 tablespoons of coconut flour (one tablespoon each time) until the mixture is a soft but somewhat sticky dough 8) Coat your hands with tapioca flour, then using your hands, turn the dough out onto a tapioca - flour sprinkled flat surface and gently knead it until it forms a ball that does not stick to your hands.

Scoop out cookie dough about the size of a heaping tablespoon, roll into a ball, and place onto a parchment lined cookie sheet.

Place two tablespoon scoops of dough onto a parchment lined baking sheet and form into triangles.

Drop about 2 tablespoons of dough or use a medium cookie scoop and plop the batter onto a baking sheet lined with parchment paper.

Place heaping tablespoon - sized piles of dough onto cookie sheet covered with parchment paper or greased with oil.

Sprinkle 1/4 cup (40g) of corn meal onto the dough a few tablespoons at a time, kneading it into the dough until it's mostly uniform.

Spoon about 2 heaping tablespoons of the cooled cherry pie filling onto the bottom center of each dough piece, making sure to leave at least a 1/2 inch rim around the filling for sealing the turnover.

Use small cookie scoop or a tablespoon measure to drop mounds of cookie dough onto parchment - lined baking baking sheet.

Scoop 2 to 3 tablespoon portions of the cookie dough onto the prepared baking sheet using a medium - size spring - loaded ice cream scoop, placing them about 1 1/2 - inches apart from one another.

Take heaping tablespoons of dough, roll into a ball and flatten slightly onto the baking sheet.

Scoop 2 to 3 tablespoon - sized portions of the cookie dough onto the prepared baking sheet, placing about 1 1/2 inches apart from one another.

Remove the dough from the fridge and scoop with a rounded tablespoon onto the baking sheets, shaping the balls of dough into rounds and spacing them 2 inches apart.