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Science-driven American baking — cookies, pies, cakes with precision
Ball-bearing American rolling pin — even pressure for pie dough
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
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Science-driven American baking — cookies, pies, cakes with precision
Ball-bearing American rolling pin — even pressure for pie dough
Air-insulated sheet — no burnt bottoms on delicate cookies
Adjustable stand — hold cookbook or tablet at eye level while cooking
Assorted shapes for cookies, biscuits, pastry cutout
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Place flour in large bowl. Cut in cream cheese and butter with pastry blender or 2 forks until mixture resembles coarse crumbs. Shape into ball; flatten into disk. Wrap tightly with plastic wrap. Refrigerate 1 hour. Heat oven to 350 degrees F. Divide dough into 4 pieces. Place 1 dough piece between 2 lightly floured sheets of waxed paper; roll into 6-inch square. Discard top sheet of waxed paper. Cut dough into 4 smaller squares. (Do not separate squares.) Cut large square diagonally in half twice to form 8 triangles. Invert onto baking sheet; remove and discard waxed paper. Repeat with remaining dough. Mix sugar, cornstarch and ginger in medium bowl. Cut pear slices in half. Add to sugar mixture; toss to evenly coat. Place on centers of dough triangles. Bake 20 min. or until bottoms and edges of crusts are golden brown. Transfer to wire rack; cool completely.