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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
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Domed stoneware baker traps steam for artisan crust at home
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Heat oven to 350 degrees F. Process flour, cornstarch, butter, 6 oz. cream cheese and 1/4 cup powdered sugar in food processor 30 sec. or until mixture is well blended and starts to form ball. Divide dough in half; flatten each into disk. Roll out 1 disk on lightly floured surface to 1/8-inch thickness. Cut into 10 rounds, using 3-inch cookie cutter and rerolling scraps as necessary. Place, 1/2 inch apart, on parchment-covered baking sheets. Repeat with remaining dough. Bake 13 to 15 min. or until golden brown. Cool on baking sheets 1 min. Remove to wire racks; cool completely. Melt chocolate as directed on package. Mix remaining cream cheese and sugar in separate bowl until blended; stir in chocolate. Fill cookies with cream cheese mixture to make 20 sandwiches. Microwave preserves in microwaveable bowl on HIGH 1 min. or just until warmed; stir. Spread onto tops of cookie sandwiches; sprinkle with nuts.