Drop from a teaspoon onto
ungreased parchment paper.
Not exact matches
Scoop the cookie dough into 1 1/2 inch balls and place 2 inches apart onto an
ungreased or
parchment lined cookie sheet.
2Roll the dough into 1 - inch balls and place on a
parchment - lined or
ungreased baking sheet.
When the loaves and completely cool, slice as thin as possible and place the slices in a single layer on an
ungreased cookie sheet (I used
parchment paper, just in case!).
Place wedges on
ungreased cookie sheet lined with
parchment paper.
Place them on an
ungreased cookie sheet (covered with liner or
parchment, optional).
Place on an
ungreased sheet tray (or one lined with
parchment, for easier clean - up).
I made my own egg white powder by beating egg whites til stiff peaks formed, then spreading them onto an
ungreased,
parchment paper lined sheetcake pan, and baking on the lowest setting in my oven for 4 hours.
Bake on an
ungreased (or
parchment - lined) baking sheet for 12 - 15 minutes, until golden on top.
Fold
parchment paper into a package and bake on an
ungreased cookie sheet for 15 - 20 minutes.
Roll out 1 inch balls and place on
ungreased cookie sheet (line with
parchment paper is needed).
Place on an
ungreased baking sheet lined with
parchment paper and bake for 14 to 16 minutes until edges are lightly browned.
For all other cookies unless otherwise noted:
ungreased baking sheets (can be lined with
parchment or silicone baking mats).
Unfold
parchment heart, and coat lightly with cooking spray, leaving a 2 - inch border
ungreased at edge.
Line a baking sheet with
parchment paper or leave it
ungreased.