Sentences with phrase «with small cookie scoop»

I made them with a small cookie scoop and did not press them down - yummy little fluff balls.

With a small cookie scoop, scoop 1 - 2 tablespoons of frosting onto the bottom of a cookie.

With a small cookie scoop (or by tablespoon), drop cookies onto a parchment lined cookie tray 1 - inch apart.

Roll pumpkin mixture into balls either by hand or with small cookie scoop.

Not exact matches

Smaller scoop sizes (as suggested in Deb's recipe) might also bake a bit better — since this would allow the inside of the cookie to cook with less risk of burning the bottoms.

Scoop the cookie batter with a teaspoon, shape small balls and roll them in plate with icing sugar.

-- 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...)

With an ice - cream / cookie dough scoop make 27 - 28 balls (don't make them smaller or you can; t completely hide the candy) and place them on cookie sheets.

Scoop 1 small scoop of ice cream onto a heart cookie, sandwich with another cookie and place on platter in freScoop 1 small scoop of ice cream onto a heart cookie, sandwich with another cookie and place on platter in frescoop of ice cream onto a heart cookie, sandwich with another cookie and place on platter in freezer.

Using a small cookie - scoop or a small spoon, make truffles with 1 slightly rounded teaspoon of ganache per truffle and roll into the icing sugar or cocoa.

Using a small cookie scoop (1 Tablespoon), fill the liners with one scoop each.

Use a small cookie scoop, scoop onto baking sheet lined with parchment paper.

With a medium - sized cookie scoop create small balls of peanut butter cookie dough.

Assembly: Using a small ice cream scoop, place one scoop on half of the cookies, and sandwich together with the remaining half.

Using a small cookie scoop with spring action release, scoop ice cream balls onto the chilled, lined baking sheet.

Take small spoonfuls of the mixture, about 1 tbsp (using a small cookie scoop is helpful, but otherwise form with your hands, rinsing hands when needed to keep mixture from sticking to your palms).

ice cream scoop or a generous, heaping tablespoonful, portion cookies and roll into small balls with your hands.

Using a small cookie scoop, drop the dough onto a flat surface lined with parchment paper.

Using a 1/4 cup stainless steel scoop (or a 1 1/2 tablespoon scoop for smaller cookies), drop the mixture onto the prepared baking sheet, flatten with the back of a spoon then sprinkle with chopped peanuts and sea salt flakes, if desired.

In the book I make tiny pieces with it to toss into the just churned ice cream, but you can also use a cookie scoop or your hands to flatten it into small cookies.

On a baking tray covered with parchment or a silpat, use a small scoop or tablespoon to place cookies on the sheet, about 1 inch apart.

Using a small cookie scoop, form small bowls with mixture.

Using a melon baller or small spoon, place one scoop of batter at a time into the palm of your hand, and flatten with the other hand to shape into flat, round cookies.

With a small scoop, drop each cookie onto an ungreased cookie sheet, or baking stone.

With a tablespoon, scoop out 36 small round cookies.

I used a small ice cream scoop & weight each cookie at 18 to 20 grams before filling them with a kumquat lowcarb marmalade.

Directions Preheat oven to 375 ° Core and slice the apple into 8 pieces Separate dough into triangles, place on a greased cookie sheet Mix the brown sugar and cinnamon in a small bowl Brush melted butter onto dough, sprinkle on brown sugar and cinnamon mixture Place apple slice at the long end of the triangle and roll up Brush a little butter on top, sprinkle with cinnamon Bake for 12 - 15 minutes, until roll ups are golden brown and apples are soft Serve with a scoop of vanilla ice cream and enjoy!