Sentences with phrase «use all of the cookie dough»

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Using a 1 ounce ice - cream scoop, drop scoops of cookie dough in dollops about 3 inches apart.

Using a wet spoon, fill about 1/4 of a small silicone or paper cup with the cookie dough.

You may replace cranberries with blueberries or use all apples - as long as your pan is all full of fruit.If you are in a hurry, use prepared pie dough or sugar cookie dough to line the pan.

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

Now, about these cookies... you could also make a sugar cookie dough and put it in the mini muffin pans and use one of the seasonal flavored kisses.

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

To make the cookie dough, use a food processor or hand mixer to combine cream the coconut sugar, vanilla extract, and fat of choice.

I used a store - bought sugar cookie dough and added a bit of flour to the dough.

Roll each teaspoon of cookie dough into a thin log (use floured hands), slightly thinner than the thickness of the unrolled cinnamon roll.

Originally I had only used 1/4 cup of sorghum flour but when the mix was all blended together the consistency was more like icing than cookie dough, so I added 1/4 cup more to dry it out a bit.

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

Yes... you can make the cookie dough balls ahead of time and freeze to use later.

With a cookie cutter cut out shapes and place them on a cookie sheet / Use all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of douUse all the leftover pieces, form smaller disks, refrigerate again if needed, and use every last bit of douuse every last bit of dough!

Use a large cookie scoop to drop dollops of the cookie dough onto the baking sheet.

For a slightly dressier cookie using a cookie stamp, form a piece of dough into a one inch ball, then flatten with a cookie stamp.

Remove the top sheet of parchment paper and use a 3 - inch cookie cutter to cut out clean rounds from each of the 12 pieces of dough.

Makes 18 cookies - I halved the recipe, shaped 5 cm (2in) cookies using 1 1/2 tablespoons of dough and got 18

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

Use a cookie scooper to scoop out about 2 tablespoons - worth of dough.

I used Earth Balance in place of butter in the cookie dough and Spectrum Organic Shortening in the frosting.

You can make the center with the caramel from my Homemade Twix Bar or instead of a chocolate chip cookie dough, how about using the base from my Oreo Truffles in its place.

Using a cookie cutter or the rim of a drinking glass, cut dough into 3 - inch circles.

Use a cookie scoop to drop tablespoonfuls of dough, 2 inches apart, onto cookie sheets.

This is a large batch of cookies, I typically bake off half of them, form the rest of the dough into cookie - sized balls, and place them in freezer bag for later use.

If I make it as written I get a cookie - dough thickness... My best version uses 4 eggs and 1 cup of coconut milk (plain, full - fat coconut milk).

Used fontina instead of asiago Used non stick cookie sheet instead of parchment paper Sprinkled with gruyere only - no thyme I also made the dough the night before and they were still fabulous the next day!

Using the tines of a fork, flatten each dough ball, by making crisscross patterns on the cookie (it was really hard with the pretzels and toffee in the dough, but do the best you can).

Roll out the dough on a floured surface and use a cookie cutter to cut into the shape of your choice.

Take a small amount of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat.

Of course you can use cookie cutters to cut the cookie dough for various shapes.

You do not want to use much more than a tablespoon of dough or the cookie will spread far over the top of the pan.

When you make these cookies, do make a big batch of cookie dough and freeze up any dough that you are not using.

Using 2 leveled tablespoons of dough per cookie, shape the dough into balls and roll them in the demerara sugar mixture.

Use a round 2 - inch cookie cutter to cut out rounds of dough.

Use two teaspoons to spoon out mounds of dough on a cookie sheet lined with parchment paper or a silicon mat, and bake for 12 to 14 minutes.

In my opinion, the skillet makes this a rustic - style apple pie, and instead of adding a full crust over the top or making a lattice topping, I used a cookie cutter to create a pile of «leaves» from the dough.

I used a full jar of the Skippy peanut butter, chilled the dough for several hours and used the # 40 scoop and made 26 cookies.

Form cookies using 2 tablespoons of cookie dough (or 1 tablespoon for standard sized cookies).

I made about 20 cookies and still have a good amount of dough left over which I will use later this week:)

I know cookies are usually done with rooms temp, but your use of the food processor had me wondering if this would be more like a biscuit dough?

So, I attempted again using a half a tsp of lemon extract in the cookie dough and just a few drops of lemon extract in the glaze and it worked out perfectly!

I used Bob's Red Mill Almond Flour in these keto - friendly cookie dough bites are enveloped in a thin layer of colored keto coconut butter.

Using a 2 - inch round cookie cutter, cut 24 circles of dough, rerolling as necessary.

-- On a lower speed, add eggs one at a time and vanilla until well incorporated — Increase mixing speed to high and let it go for 10 minutes — the mixture will become really pale and will almost double in size — In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt — When 10 minutes are up, add flour mixture slowly until just combined, about 45 - 60 seconds — Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated — Using a medium - sized ice cream scoop, portion cookie dough on parchment paper - lined cookie sheet and wrap the entire thing tightly with plastic wrap — Refrigerate for a minimum of 1 hour and up to 1 week — Heat oven to 400F and arrange cookies on cookie sheets at least 4 ″ apart — Bake 9 - 11 minutes, until they are golden in color and slightly brown along the edges — Cool the cookies completely on the sheet pan (or just eat them immediately...)

You can use your favorite chocolate chip cookie recipe, leave out the baking soda and add milk to bring the dough together in place of eggs.

We are a big chocolate chip cookie dough fans, and I was wondering if you could tell me how I would go about using this instead of the sugar cookie dough.

I baked half of the batch, but froze the other half as frozen cookie dough and will be using it in ice cream.

Makes 27 cookies - I halved the recipe, used 2 leveled tablespoons of dough per cookie and got 17

* 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

I used a tablespoon of dough per cookie and ended up with 12 perfect cookies.