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Make dough as directed; divide into 24 portions. Shape into balls; roll each into 10-inch rope. Fold in half and twist two or three times, holding both ends. Pinch rope ends to seal. Let rise. Top and bake as directed.
Mash yolks with a fork. Add remaining filling ingredients; mix well. Spoon filling into a pastry…
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Sherbets are lighter that ice creams, richer than sorbets and smoother than granitas. Sherbets…
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