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Even though it is close to cakes and other sweetened breads, cookies usually do not use water for cohesion.

"This cookie here could use more stripes," she said.

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He came up with a way to assemble the cookies using his own chocolate and meringue, and vanilla wafers imported from Sweden, which he also dips in the chocolate.

Because both almond paste and pine nuts are relatively expensive, and this cookie uses substantial amounts of both, this cookie is a luxury food.

The Peanut Butter Balls recipe in the 1933 edition of Pillsbury's Balanced Recipes instructed the cook to press the cookies using fork tines.

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