Alternatively, measure out 2
teaspoons of dough at a time, roll it in your hands until it's round and arrange the cookies onto the cookie sheet.
Form balls of cookie dough by using one heaping
teaspoon of dough per ball, rolling the dough between the palms of your hands.
Take a heaped
teaspoon of dough at a time and form it into little balls and chill them in the refrigerator.
Form 12 small balls of cookie dough using 1 heaping
teaspoon of dough per ball, rolling the dough between the palms of your hands
Roll a heaping
teaspoon of dough into a ball, roll in powdered sugar, and place on prepared baking sheets leaving 2 inches between each ball of dough.
When ready for baking, we roll
a teaspoon of dough between palms of hands and place balls two inches apart on greased baking sheet.
Roll
a teaspoon of the dough into a ball.
Wrap each cherry in about 1
teaspoon of dough.
Pinch off about
a teaspoon of the dough and roll into a small sphere, then place on a lined baking sheet - repeat until all the dough is on the sheet and bake for 30 minutes.
Teaspoon cookie scoop holds approximately 1 3/4
teaspoons of dough.
Carefully drop
a teaspoon of dough at a time into the preheated oil and fry until golden brown.
Roll
each teaspoon of dough into a ball between the palm of your hands and flatten it as much as you can.
Roll about 2
teaspoons of dough into a ball, then roll in the powdered sugar.
Once made with a mere 1/2
teaspoon of dough, chocolate chip cookies now range from miniature to jumbo and Nestles has met this demand by producing various size morsels from mini-chips to large morsels... More on Chocolate Chip Cookies
Roll
each teaspoon of dough in your hands until circular.
Break off heaping
teaspoons of the dough and form each of them into crescents.