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p class=”recipe__steps-list-item” style=”margin:0px0px30px;font-family:”>Preheat oven to 425°. Line a baking sheet with parchment paper.

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p class=”recipe__steps-list-item” style=”margin:0px0px30px;font-family:”>Combine first 4 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender or fork until mixture resembles fine crumbs.

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p class=”recipe__steps-list-item” style=”margin:0px0px30px;font-family:”>Whisk together cream and egg; add to dry ingredients, stirring just until dough comes together. (Dough will be sticky.) Turn dough out onto a lightly floured surface; knead with floured hands 4 or 5 times. Pat to 1 1/2-inch thickness. Cut into 6 rounds with a 2 1/2-inch round cutter, and place 2 inches apart on prepared baking sheet.

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p class=”recipe__steps-list-item” style=”margin:0px0px30px;font-family:”>Bake 12 to 15 minutes or until golden. Cool completely.

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