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Using a pastry bag and plain Royal Icing, outline each cookie; let dry. Tint remaining icing with colors of your choice. Working one cookie at a time, fill in the center with tinted icing; spread to the edges of the outline with a toothpick. Repeat with remaining cookies. Let dry completely.
With a sharp knife, make diagonal cuts in a diamond pattern about 1/2 in. deep in the surface of…
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You can easily remove skins from shelled hazelnuts and then enrich their flavor by toasting.…
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