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Several months ago we attempted a New York Times recipe for a lemon confit shortbread tart. Like fellow food-blogger Deb, we had a miserable experience with the recipe. It was just too tart to eat. However, I had some extra dough from making the pie crust and decided to roll it out, cut some cookies, and see how they were. I rolled the cookies out pretty thin, much thinner than what is more
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