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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.
Heat oil or butter in a 10-in. nonstick skillet over medium-
high heat. Add the egg mixture…
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Peanut butter cookie dough is generally a stiff dough and needs to be flattened before baking.…
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