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Spread the flavored butter to about 1/4-in. thickness on a waxed paper-lined baking sheet and refrigerate until it's firm. Cut out butter using 1-in. cookie cutters in various festive shapes, such as trees, bells, candy canes, etc.
Transfer the cutouts to another waxed paper-lined baking sheet and refrigerate them until firm. Serve the butter at room temperature for easy spreading.
To avoid lumpy gravy, first make a roux (pronounced "roo"), which is a mixture of flour and fat…
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Trace tree pattern on page 90. Using pinking shears to cut a 3-1/2-in. square piece if white…
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