Sentences with phrase «using cookie»

Remove the bowl from the freezer and using a cookie scoop (or spoon) drop five spoonfuls of dough onto the parchment lined cookie sheet.

Using a cookie cutter (any small round one will do), cut the dough into circles and place on a greased, parchment paper - covered baking sheet (very important so the cookies don't stick).

I cut mine out using cookie cutters in different shapes and the recipe made over 100 crackers a little bigger than 1» squared each.

Using a cookie scoop, or a pair of spoons, transfer dough to cookie sheet to form 10 - 12 cookies.

Shape dough into 1 - inch balls using a cookie scoop (or tablespoon) and place on an ungreased cookie sheet.

Using a cookie scoop, place cookie dough balls onto a baking sheet.

By that I mean we make these cookies using a cookie press (gun).

Using a cookie scoop for that rounded shape, scoop mascarpone mixture onto cornbread french toast.

7) Cut into small rounds using cookie cutter (or the top of a champagne glass) and place onto a greased baking tray.

Really good and addicting and so.much fun if using cookie cutters to make shapes!

Scoop dough using a cookie scoop onto baking sheet and bake for 8 - 10 minutes or until lightly browned.

Using a cookie cutter, cut into 2 inch rounds.

Using a cookie scoop, fill each muffin cup with batter until 2/3 -3 / 4 full.

Using a cookie scoop, place dough 2 - inches apart on the cookie sheet *.

For shaped cookies using a cookie cutter my method is a little different than the traditional one.

Pat the dough into a 1 - inch thick rectangle (for square or triangle biscuits) or any random shape if you will be using cookie cutters like I did.

Using a cookie scoop, scoop dough in round balls.

Using a cookie scoop to scoop a table spoon amount of the date caramel.

Fill muffin tins using a cookie or ice - cream scoop so each cup has exactly the same amount of batter — or a tablespoon if you don't have a scoop — fill each muffin tin or paper 3/4 full.

If using cookie sheets shape dough into 1 inch balls and arrange 2 inches apart on parchment lined cookie sheets and press down slightly so that tops of flat.

Using a cookie scoop or small spoon, spoon out balls of dough and place on a greased cookie sheet ~ 2 inches apart.

Using a cookie scoop, measure out the dough and roll it into a perfect ball.

Using a cookie scoop or your hands, form cookie balls that are about 1 inch in size.

Cut into desired shapes using cookie cutters.

Meanwhile, using cookie cutter, cut out a circle from each tortilla, stacking 12 in each of two folded sheets of foil (reserve remaining tortilla scraps for chilaquiles).

Using a cookie scoop, scoop out some icing onto a cookie.

Using a cookie scoop, drop heaping tablespoon sized balls unto parchment paper lined cookie sheets.

Using a cookie scoop or spoon, drop rounded tablespoons onto prepared baking sheet.

Using a cookie cutter (or a knife if you're good) cut into shapes.

Dress up your usual presentation of fruit salad by using a cookie cutter to create flower - shaped melons and threading the fruit on skewers.

I started with the chocolate chip batter, using my cookie scoop to keep the size as consistent as possible, given the gooeyness.

Using cookie cutters in whatever shapes you please, cut out crackers and place them on your parchment lined baking sheets spaced about 1/2 inch apart.

If you're using a cookie sheet, brush it with a little oil before preheating.

I love using the cookie sheet because every chip is smothered with cheesy goodness and toppings galore.

Let it set in the fridge for a couple hours before cutting them into squares or using a cookie cutter for shapes.

The dough for these cookies is definitely sticky, so I really recommend using a cookie scoop if you have one.

Using the cookie cutter of your choice, cut the dough into desired shapes and place on a baking sheet, leaving a couple inches between the cookies for spreading.

Both of these recipes work well for using cookie cutters because they keep their shape and don't spread out much while baking.

Cut cookies out using cookie cutters and place on baking sheets.

Using cookie cutter (s) of your choice, cut out cookies and place 1 inch apart on an ungreased cookie sheet.

* I recommend using a cookie scoop because the dough is sticky.

Using cookie cutters, cut into shapes — I've chosen hearts in a variety of sizes.

Using a cookie scoop to portion the cookies onto your lined baking sheets.

Using a cookie dough scoop or an ice cream scoop of medium size, scoop the cookies onto the prepared tray, 6 per sheet (I baked a greater number per sheet for the party because I was trying to bake such a large number).

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

Using a cookie scoop, drop cookies onto lined cookie sheets, making sure they are about 2 inches apart.

After this roll out the dough till its about half an inch thick and cut out circles using a cookie cutter or a big mug.

Once the polenta has cooled and firmed up, cut into circles using a cookie cutter or a ring mold.

Using a cookie scoop or a tablespoon, put cookie dough on the baking sheet.

Using cookie cutters, cut out as many cookies as possible from the dough.