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Roll each piece of dough into a 15-in. 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.
Beat eggs and salt in a mixing bowl. Gradually stir in flour and milk. Bring broth or water to a…
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Using a strainer, gently toss cookies in confectioners' sugar until coated.
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