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Roll each piece of dough into a 15-in. rope and taper the ends. Shape rope into a circle with about 3 in. of each end overlapping.
Twist ends where they overlap.
Flip the twisted ends over the circle; place ends around edge and pinch under.
Place an egg separator over a custard cup; crack egg into the separator. As each egg is…
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Peanut butter cookie dough is generally a stiff dough and needs to be flattened before baking.…
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