Then place them on a cookie sheet or other flat surface, one layer deep, and put them in the freezer until frozen solid.
Shake each ball in the sugar bowl to coat,
then place on the cookie sheets 2 inches apart.
I fill all of the shells and
then place them on a cookie sheet and stick them in the freezer for a few hours until the shells are individually frozen.
Divide the batter evenly among the cups, and
then place them on a cookie sheet.
Top with a little turbinado sugar,
then place on a cookie sheet in the oven.
After they get a coating of the wine mixture, dip them in the toasted almond and chocolate mixture, and
then place them on the cookie sheet to harden.
Brush several slices of bread with this sauce, liberally; cut the slices into 3 long fingers each;
then place on a cookie sheet and grill carefully till crisp.
Not exact matches
Most say to chop up,
place on a
cookie sheet, freeze,
then place in a zip lock bag.
Pull off portions of
cookie dough that are about 2 tablespoonsful each, roll into a ball between your palms and flatten into a 1 / 2 - inch thick disk,
then place about 1 1/2 - inches apart from one another
on the prepared baking
sheets.
Stamp out the hearts and
then place the cut outs
on a
cookie sheet and let it chill in the refrigerator.
(TIP: Pipe a small dollop of dough directly onto the
cookie sheet,
then place parchment
on top —
then the parchment won't lift off the
cookie sheet when you pipe your cream puffs.)
-- For the
cookie dough, beat together butter and sugar for about 2 minutes — Add the eggs and egg yolks until smooth, and
then add vanilla — In a separate bowl, sift together the flour, salt, and baking powder, and
then add the dry mix slowly to the wet until well combined — Wrap dough in saran wrap and chill in the fridge for an hour (or more)-- Preheat oven to 350 degrees — Roll out dough and cut desired shapes,
placing them about 1 inch apart
on a
cookie sheet — Bake for 8 - 10 minutes, depending
on how chewy you like your sugar
cookies!
After the manna had been warmed and I could stir the oil into the solids, I lined a
cookie sheet with heavy non-stick aluminum foil, poured one jar of melted manna
on the foil,
then placed the
cookie sheet in the refrigerator for about 30 minutes.
Line 2
cookie sheets with parchment paper or silicone baking mats,
then place the
cookies 2 inches apart
on the
sheets.
Use a
cookie cutter or small biscuit cutter to cut out shapes,
then place on a parchment - lined baking
sheet.
Lay the iced
cookies in one layer
on a
sheet pan and
then place them in a 150F oven for ten to fifteen minutes, until the buttons are hard to the touch.
Then when you're ready to bake your cookies, simply remove the dough balls from the freezer and allow them to thaw on the counter, heat your oven, and then place the dough balls on a cookie sheet and bake according to the recipe instructi
Then when you're ready to bake your
cookies, simply remove the dough balls from the freezer and allow them to thaw
on the counter, heat your oven, and
then place the dough balls on a cookie sheet and bake according to the recipe instructi
then place the dough balls
on a
cookie sheet and bake according to the recipe instructions.
,
then place open - side - up
on a
cookie sheet coated with nonstick spray.
Then they are
placed on cookie sheet to bake for 10 minutes at 325 degrees.
Using a
cookie scoop to ensure reasonably uniform size, scoop up the dough and roll into balls,
then place about 2 inches apart
on the baking
sheets.
Place each tortilla (you should be able to fit 3)
on the
cookie sheet, rubbing it
on the oil coating,
then flip over (this lightly coats the tortilla which helps it crisp and keeps the sauce from soaking in)
Allow your
cookies to cool
on baking
sheet for 10 minutes,
then place them in the fridge to chill completely.
Remove your hearts from the marinade and
place on cookie sheet, brush the tops of them with the egg white and
then place your bacon over the artichokes as a second layer.
Roll into 1 inch balls,
place 2 inches apart
on ungreased
cookie sheet and
then sprinkle the tops with a little bit of granulated sugar.
To better ensure uniform texture upon thawing, spread the berries out
on a
cookie sheet or baking pan,
place in the freezer until frozen,
then put the berries in a sealed plastic bag or sealed container for storage in the freezer.
Then take your biscuit cutter (or round
cookie cutter, I use a 2» cutter) and cut out rounds and
place them
on an un-greased baking
sheet.
The
cookies are
then placed on a baking
sheet and baked.
Place on a ungreased
cookie sheet and brush with buttermilk or cream, and
then sprinkle with raw sugar.
Brown each chop
on both sides,
then set
on the lined
cookie sheet, and
place in the preheated oven.
You have two options from here: option # 1 - you can use a pizza cutter or knife and simply cut into strips and
then cut the strips into squares or option # 2 — you can use a
cookie cutter and cut out small shapes,
place those shapes
on a baking
sheet lined with parchment
then re-roll the scraps and repeat the
cookie cutter option until all the dough is used.
Then dip one end in melted dark chocolate (not only does this taste delicious, but it holds the whole creation together) and
place the finished product
on a waxed paper lined
cookie sheet or plate.
Drizzle some olive oil
on the
cookie sheet to prevent the tomatoes from sticking
then place the tomatoes
on the
cookie sheet, round side down, sliced side up.
Cover each tray with another
sheet of parchment paper
then place an extra
cookie sheet on top of paper.
Cut it into a circle with a round cutter
cookie cutter pick up the fondant circle and gently
place the middle of it
on top of the Blow pop and let the rest of the circle drape down around it use your fingers to make floating ghost - like waves, or drapes in the fondant allow the fondant to hold that shape for a couple of minutes to set it, and
then place on baking
sheet to harden for a few hours once the fondant has hardened slightly.
Place a large sheet of cling film on the counter and then place the cookie halves, topside facing down, ont
Place a large
sheet of cling film
on the counter and
then place the cookie halves, topside facing down, ont
place the
cookie halves, topside facing down, onto it.
Roll the dough together to close the seams,
then place it
on the prepared
cookie sheet and flatten to about 1/2» thick.
After the hour,
place the bread
on a
cookie sheet and bake for 30 minutes and
then place on a rack to cool.
and cut out
cookies 6)
Place on cookie sheet (which has been lined with either silpat or baking paper) 7) Bake
cookies for 20 minutes, or until golden brown
on top,
then move them to wire rack once they have cooled
Dry them with a paper towel and
place them
on a
cookie sheet lined with tin foil
then drizzle (fo» shizzle) olive oil
on to them and rub them to make sure they are completely coated.
Take about 1 and 1/2 tablespoons of dough at a time (or more or less, depending
on what size you want your
cookies to be), roll into a ball,
then flatten slightly as you
place it
on the baking
sheet.
Directions: Rinse quinoa, allow to drain thoroughly,
place in boiling salted water and simmer with lid
on for 15 — 20 minutes, until tender / Remove from heat and let sit with lid
on for 5 more minutes / Spoon and spread quinoa onto a
cookie sheet / Let it cool and dry out a bit,
then put quinoa in a large bowl / While quinoa is cooking,
place squash ribbons and leeks
on one or two
cookie sheets, drizzle with 2 — 3 T olive oil, sprinkle with salt and pepper, toss and spread evenly across the pan / Roast at 425 degrees for 12 — 15 minutes / When tender, remove from oven and let cool / My squash ribbons sort of fell apart at this point.
Place cookies on a silpat - lined baking
sheet and bake for 20 minutes, or until slightly golden
on top,
then remove them from oven and let them cool.
I trimmed off the ends, and
then sliced my delicata squash in half, removed the seeds, and
placed in
on a
cookie sheet.
I had no problems peeling away the plastic, flipping over onto my hand and peeling the 2nd side of plastic,
then carefully
placing on cookie sheet.
Mold
cookie dough balls to about the size of golf balls
then flatten slightly before
placing on cookie sheet.
Then place on a lightly greased
cookie sheets.
Use a sharp knife to cut into 6 large or 8 smaller triangles,
then place on prepared
cookie sheet about 1 inch apart.
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.
Use a knife to loosen around the edges,
then carefully remove the cake and
place it
on a cooling rack set over a
cookie sheet.
Cool the
cookies for 2 minutes
on the
sheets,
then carefully
place them
on a wire rack to cool completely.