Once chilled, remove one sheet of dough from the refrigerator and peel off
the top piece of parchment paper.
Remove the top quarter sheet pan and
the top piece of parchment paper, and place the baking sheet in the center of the preheated oven.
Once chilled, remove from refrigerator and peel off
the top piece of parchment paper.
Once more, remove
the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
Peel back
the top piece of parchment paper, and, using a floured 3 1/2 - inch cookie or biscuit cutter, cut out rounds of dough.
Remove
the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
Remove
the top piece of parchment paper and slide the remaining parchment paper with dough onto a cookie sheet.
When both the white and chocolate doughs are firm, remove from freezer and place the white dough on a cutting board, removing
the top piece of parchment paper.
Once your pastry has chilled, remove one portion from the refrigerator and peel off
the top piece of parchment paper.
Peel off
the top piece of parchment paper and carefully invert the rolled - out crust onto the pie pan.
Peel off
the top piece of parchment paper and transfer to cookie baking sheet (the bottom parchment paper should stay between the dough and the cookie sheet).
Remove
the top piece of parchment paper and cut with cookie cutters.
Remove
the top piece of parchment paper.
Here's a trick I learned that may help some people: I was frustrated that so much of the mixture was sticking to
the top piece of parchment paper, so I just left it on while it baked.
Remove
the top piece of parchment paper.
Gently pull off
the top piece of parchment paper.