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Most scone recipes suggest patting the dough into a circle. For proper baking, be sure the circle meets the dimensions noted in the recipe.
Cut the dough into wedges with a dough scraper or knife. It may be helpful to flour the utensil's edge between cuts to prevent the dough from sticking to it.
Gather the craft materials needed for the Nutcracker Cake and cake stand, including (shown at…
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Using a pastry bag and plain Royal Icing, outline each cookie; let dry. Tint remaining icing…
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