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Achievable elevated desserts — laminated doughs, cakes, custards
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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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Preheat oven to 325°. In a food processor, combine flour, sugar, cocoa powder, and salt; cover and process until combined. Add in butter and food coloring; cover and process with on/off pulses until mixture resembles fine crumbs and starts to cling. Continue processing just until mixture forms a ball. On a lightly floured surface, gently knead dough ball until nearly smooth. Roll or pat dough until 1/4-inch thick; cut dough with a floured 1 1/2-inch scalloped round cookie cutter. Place cutouts 1 inch apart on an ungreased cookie sheet. Bake for about 20 minutes or until centers are set; transfer cookies to a wire rack; cool. In a small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted. Drizzle cookies with melted white chocolate; let stand until chocolate sets.