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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.
Insert a decorating tip that has a large opening into a pastry bag or heavy resealable plastic…
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Place firm ripe berries with stem down on a cutting board. With a sharp knife, make cuts, 1/8…
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