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When I make shortbread bars, I score the dough before I put it into the oven for baking, then again immediately after I take the shortbread out of the oven. When it's cool, all I have to do is break the bars along the scored lines. This gives them a nice clean-cut look. —Katie Polk, Franklin, Tennessee
The batter wasn't spread evenly in the pan.
The oven rack wasn't…
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For a fun and different fondue dipper, I cut unfrosted brownies into small cubes for dunking.…
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