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Roll each of the 16 pieces of dough into a 15-inch rope and taper the ends.
Shape each rope into a circle with about 2 in. of each end overlapping.
Twist the ends where they overlap.
Flip the twisted ends over the circle; place ends over the edge and pinch under.
Wrap each cone with parchment paper, using straight pins to secure.
Wrap jute string and…
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Flip cutouts so their flat sides are up. To assemble, first affix graham crackers to cookies…
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