The secret to making them is that you absolutely must make and freeze them in advance; or they'll end up a hot, ooey - gooey mess
all over the baking sheet instead of in your mouth.
I shook off the excess buttermilk, placing the pieces on a rack
over a baking sheet where I seasoned them with black pepper, garlic powder, and salt.
Once the oven is hot, stretch the dough into a 12 - inch circle (if you are using a pizza stone) or
stretch over a baking sheet (if you don't).
White chocolate sheets are prepared by tempering white chocolate, flattening it to a thin
layer over a baking sheet, allowing it to set completely and breaking into asymmetric pieces.
Spread the chopped vegetables out
over a baking sheet, or two if needed, so they are in a single layer and not piled on top of one another.
Dip the donuts in, top side down, and set on a rack
over a baking sheet.
Set it on a rack (I use a cookie cooling rack) set
over a baking sheet, and put it in the fridge, uncovered.
Don't skip the chill unless you want sad, lacy cookies that run all
over your baking sheets!
Spread evenly
over the baking sheet and bake for 20 - 25 minutes, stirring once at about 15 minutes.
Place cooling rack
over a baking sheet.