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Pour pan drippings into a heat-resistant measuring cup along with any browned bits scraped from roasting pan. Skim fat.
Reserve 1/4 cup of the fat and place in a saucepan. Whisk in flour until smooth.
Add enough broth or water to reserved pan drippings to equal 2 cups. Add all at once to flour mixture. Cook and stir over medium-high heat until mixture comes to a boil; cook and stir 2 minutes longer.
While cookies are hot and pliable, gently roll each around a wooden spoon handle. Press to…
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For how-to text see HCA_2008, p.37.
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