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TASTE Majestic Cookies Cookbook
TASTE Majestic Cookies Cookbook
yourself making
the same
cookies, from the
same recipes,
every time the
calendar turns to
December?
We get it. Plenty of classics are In the TASTE cookie box, you’ll
classics for a reason, but in TASTE find jewel-like jammers, velveteen
Presents Majestic Cookies, we’re rainbow cookies, and alfajores that
rethinking a few of these old cookie are gilded with banana caramel.
standards. We’re swirling our slice- We’ve assembled some of our favorite
and-bakes with tahini and black treasures from cookie royalty like
sesame. We’re encrusting our Dorie Greenspan, Yotam Ottolenghi,
snickerdoodles with ruby flecks of Molly Yeh, and Margarita Manzke. We
sumac and freeze-dried raspberry. hope you’ll pull out your most regal
We’re gently steering gingerbread in cookie tins, crank that oven to 350°F,
a softly spiced cardamom direction. and bake along with us.
BY MARGARITA MANZKE
4
Banana–Dulce de
Leche Alfajores BY MARGARITA MANZKE
MAKES 8 COOKIES
1 To make the dulce de leche: Peel the label off the can of con- 5 Place a large sheet of parchment paper on your work sur-
densed milk and put the can in a deep pot. Pour in enough face. Turn out the dough onto the parchment, and top with
water to cover the can and reach 3 inches from the top of the another large sheet of parchment paper. Roll out the dough
pot. Bring the water to a boil over high heat, then decrease to 1⁄4 inch thick. Transfer the parchment and dough to a
the heat to medium low and cook for 6 hours, periodically baking sheet and place in the freezer for 15 minutes.
checking the pot and adding more water as needed to keep
it at the original level. Using tongs, remove the can from the 6 Lightly flour the work surface. Peel off the top piece of
pot and set it aside to cool overnight. The next day, transfer parchment and invert the dough onto the work surface.
the dulce de leche in the can to a bowl and refrigerate until Remove the second piece of parchment. Reline the baking
ready to use, or for up to 5 days. sheet with parchment.
2 To make the banana caramel: Combine the butter and both 7 Using a 2 1⁄2–inch round cutter, punch out 16 cookies and
sugars in a small saucepan. Cook over medium-high heat, place them onto the prepared baking sheet, 1 inch apart.
stirring continuously. When the caramel turns a dark amber
color, turn off the heat and add the bananas, vanilla, rum,
8 Preheat the oven to 325°F. Bake the cookies until the edges
are slightly golden, 20 to 25 minutes, rotating the baking
and salt. Turn the heat back to medium and cook the mixture
sheet after 10 minutes to ensure even baking. Remove the
until it’s thickened and has a jam-like consistency, 5 to 8
cookies from the oven and set aside until completely cool.
minutes. Transfer the caramel to a bowl or container and
cool. Transfer it to a pastry bag and keep it chilled in the 9 Separate the cookies into pairs, one for the bottoms of the
refrigerator. sandwich cookies and the other for the tops.
3 To make the alfajores cookies: Sift the flour, cornstarch, 10 Turn over the set of cookie bottoms and pipe a double ring
baking powder, and salt into a bowl and set aside. of dulce de leche, making sure to stay 1⁄4 inch from the edge
of the cookie. Fill the centers with the banana caramel. Put
4 Place the butter and confectioners’ sugar in the bowl of a the tops on the cookies, then dust with confectioners’ sugar.
stand mixer fitted with the paddle attachment, and cream
The filled cookies will keep in an airtight container for up to
on medium speed until just combined, but no longer. On low
3 days.
speed, alternate adding the dry ingredients and the water in
three portions, ending with the water.
NOTE: For the best texture, it’s important not to overmix this dough and not to overbake the cookies—or they will be too crunchy and not
tender. It’s supposed to be a pale cookie, almost white.
REPRINTED WITH PERMISSION FROM BAKING AT RÉPUBLIQUE BY MARGARITA MANZKE, COPYRIGHT © 2019. PUBLISHED BY
LORENA JONES BOOKS, A DIVISION OF PENGUIN RANDOM HOUSE, INC. PHOTOGRAPHS COPYRIGHT © KRISTIN TEIG 5
Crunchy
Peanutpepper
Cookies
BY SAMANTHA SENEVIRATNE
7
Crunchy Peanutpepper
Cookies
BY SAMANTHA SENEVIRATNE
REPRINTED WITH PERMISSION FROM THE NEW SUGAR & SPICE, BY SAMANTHA SENEVIRATNE, COPYRIGHT © 2015. PUBLISHED
BY TEN SPEED PRESS, AN IMPRINT OF PENGUIN RANDOM HOUSE, INC. 8
Custard Yo-Yos
with Roasted
Rhubarb Icing
1 Preheat the oven to 350°F/180°C. Line a small baking 5 Pinch off small bits of dough and use your hands to
sheet with parchment paper. roll them into 1 1/8-inch round balls; you should have
enough dough for 30 balls, about 1/2 oz each.
2 To make the rhubarb icing, spread the rhubarb out
on the lined baking sheet and roast it for 30 minutes, 6 Place dough balls on the lined baking sheets, spaced
or until softened. Remove from the oven and allow to about 1 1/2 inches/4 cm apart. Dip the back prongs of a
cool before transferring to the small bowl of a food small fork in the remaining 1 tablespoon flour before
processor. Process to a puree, then add the butter. Sift gently but firmly pressing down into the middle of
in the confectioners’ sugar, add the lemon juice, and each cookie. The balls will increase to about 1 1/3 inch-
continue to process for a couple of minutes; it seems es wide, but don’t press all the way to the bottom; you
like a long time, but you want it to thicken, which it just want to create firm lines in the dough rather than
will do as it’s whipped. Transfer to a small bowl and force them to spread out.
chill in the fridge for a couple of hours to firm up.
(You don’t want the icing to be at all runny, so add a 7 Bake for 25 minutes, rotating the sheets halfway
little more confectioners’ sugar if necessary; it needs through, until the cookies are dry on the bottom but
to hold when sandwiched between the cookies.) The have not taken on too much color. They will be rela-
icing can be made up to 2 days in advance and kept in tively fragile when warm but still firm to the touch.
the fridge. Set aside on the baking sheets to cool for 5 minutes
before transferring to a wire rack to cool completely.
3 To make the dough, sift the flour, custard powder (or
cornstarch), confectioners’ sugar, and salt into the 8 Sandwich pairs of cookies together with the icing,
bowl of an electric mixer with the paddle attachment with the “forked” sides facing outward. You should
in place. Beat on low speed to combine. Add the butter use about 1/2 oz/15 g of icing in each cookie sandwich.
and continue to beat on low speed until the mixture It will seem like a lot, but trust us—the cookies can
resembles breadcrumbs. Add the vanilla extract, take it. Once assembled, the Yo-Yos can be kept for up
increase the speed to medium, and beat for about 30 to 5 days in an airtight container, so long as they are
seconds, until the dough comes together. not anywhere too warm (in which case the icing will
soften).
4 Line two baking sheets with parchment paper.
REPRINTED WITH PERMISSION FROM SWEET: DESSERTS FROM LONDON’S OTTOLENGHI BY YOTAM OTTOLENGHI AND HELEN
GOH, COPYRIGHT © 2017. PUBLISHED BY TEN SPEED PRESS, AN IMPRINT OF PENGUIN RANDOM HOUSE, INC. 11
Classic
Jammers
BY DORIE GREENSPAN
Classic Jammers
BY DORIE GREENSPAN
14
FRENCH VANILLA SABLÉS 1 Working with a stand mixer fitted with the paddle
Makes 30 cookies attachment, or in a large bowl with a hand mixer, beat
the butter, both sugars, and the salt on medium speed
for about 3 minutes, scraping the bowl as needed. The
2 sticks unsalted butter, cut into chunks, at room
mixture should be smooth but not fluffy. Reduce the
temperature mixer speed to low and, one by one, beat in the yolks,
½ cup sugar followed by the vanilla. Turn off the mixer, add the
¼ cup confectioners’ sugar, sifted flour all at once, and pulse the mixer until the risk of
½ teaspoon fine sea salt flying flour has passed. With the machine on low, mix
2 large egg yolks, at room temperature just until the flour disappears into the dough. Give the
dough a couple of turns with a sturdy, flexible spatula.
2 teaspoons pure vanilla extract
2 cups all-purpose flour 2 Turn the dough out onto the counter and divide it in
Sanding sugar, for sprinkling half. Gather each piece into a ball and shape it into a
disk.
USE-IT-FOR-EVERYTHING STREUSEL IS EXCERPTED FROM DORIE’S COOKIES © 2016 BY DORIE GREENSPAN. PHOTOGRAPHY ©
2016 BY DAVID LUCIANO. REPRODUCED BY PERMISSION OF HOUGHTON MIFFLIN HARCOURT. ALL RIGHTS RESERVED. 15
Strawberry
Pink-and-Black
Cookies
BY ADRIANNA ADARME
Strawberry Pink-and-Black
Cookies BY ADRIANNA ADARME
MAKES 8 COOKIES
1 Preheat the oven to 350°F. Line a baking sheet with 6 To make the pink glaze, whisk together 1/2 cup pow-
parchment paper. dered sugar and 1 tablespoon of strawberry puree
until smooth and thick.
2 Add the strawberries to the bowl of a food processor
and pulse until they’re smooth and resemble a watery 7 To make the black glaze, whisk together the powdered
puree. Using a measuring cup, measure out 1/4 cup sugar, cocoa powder, and heavy cream until smooth.
of puree. A few tablespoons of the strawberry puree Flip over all of the cookies and smear the chocolate
should remain. Transfer it to a small bowl and set it on half of each cookie. Ice the remaining half of each
aside to use when making the glaze. cookie with the strawberry frosting, and let the frost-
ing set. Store the cookies in an airtight container.
3 In a medium bowl, whisk together the all-purpose
flour, baking powder, and salt; set aside.
18
Matcha, Red
Bean, and
Almond Rainbow
Cookies
BY MOLLY YEH
Matcha, Red Bean, and Almond
Rainbow Cookies BY MOLLY YEH
MAKES 16 COOKIES
1 Preheat the oven to 350ºF. Grease three 8-inch-by-4- 2 loaf pans, spread them out evenly, and then bake
inch loaf pans and line them with parchment paper them until the tops are just set and a toothpick insert-
that comes at least 2 inches up the sides of the pan— ed into the center comes out clean. Begin checking
these little wings will help you lift the cookie out of for doneness at 12 minutes. Let cool in the pans for 5
the pan. If you don’t have 3 loaf pans, you can bake the minutes, then lift them out and place them on a wire
layers in batches. rack to cool completely.
2 In a large bowl or the bowl of a stand mixer fitted with 5 Stack the loaves up with 1 1/2 tablespoons jam between
a whisk attachment, beat the egg whites to soft peaks, each layer. Wrap the loaf firmly in plastic wrap, weigh
and then, with the mixer running on medium, gradu- it down with a couple of heavy cookbooks, and refrig-
ally add the 2 tablespoons sugar. Increase the speed to erate it for at least 2 hours or overnight.
medium high and beat to stiff peaks. Set them aside.
6 Melt the chocolate in a double boiler or by micro-
3 In a large bowl or the bowl of a stand mixer fitted waving it for 30-second increments, stirring after
with a paddle attachment, beat together the butter, each, until it’s smooth. Remove it from heat and stir
almond paste, salt, and remaining 1/2 cup sugar on continuously until it is no longer hot. Spread it over
medium-high speed until light and fluffy, 2–3 min- the top and sides of the cake loaf and stick it in the
utes. Reduce the speed to medium and add the yolks, refrigerator to firm up for about 15 minutes. Cut into 1”
one at a time, beating well after each is added. Beat in slices and then cut each of those slices in half to make
the lemon juice and almond extract, then reduce the 16 cookies. Store at room temperature in an airtight
speed to medium low and gradually add the flour. Mix container.
to combine.
21
Raspberry
Sumac
Snickerdoodle
BY MICHELLE LOPEZ
Raspberry Sumac
Snickerdoodle BY MICHELLE LOPEZ
1 Position a rack in the center of the oven and preheat 5 Use a 3-tablespoon cookie dough scoop to portion the
the oven to 400°F. Line two half-sheet pans with cookie dough into balls. Roll each in the raspberry
parchment paper. sumac topping, covering them completely. Place the
coated cookies at least 3 inches apart on the prepared
2 Prepare or place the raspberry sumac topping in a sheet pans. Bake one pan at a time for 10 minutes, or
shallow bowl. until the edges have set but the centers are still gooey.
The cookies will look puffed when you pull them out
3 In a medium bowl, whisk together the flour, cream of of the oven, but they will fall and crack into perfect
tartar, baking soda, and salt.
snickerdoodles as they cool. Cool the cookies on the
4 In the bowl of a stand mixer fitted with the paddle pan on a wire rack for 20 minutes, or until the edges
attachment, combine the sugar and butter. Beat on and bottoms of the cookies have set and feel firm to
medium-high speed until light, fluffy, and doubled the touch. Repeat with the remaining cookie dough
in volume, 2 to 3 minutes, using a rubber spatula (or freeze it to bake later). Serve warm or at room
to scrape down the bottom and sides of the bowl as temperature. The cookies can be stored in an airtight
necessary. Reduce the mixer speed to low and add the container or zip-top bag at room temperature for up
eggs one at a time, adding the next egg only after the to 3 days.
previous one has been fully incorporated. Add the
vanilla and beat until just combined. Scrape down the
bottom and sides of the bowl. With the mixer on low
speed, gradually add the dry ingredients and beat un-
til just combined. Scrape down the bottom and sides
of the bowl once more, and beat on low speed for an
additional 30 seconds.
24
Spiced
Cardamom
Cookies
BY MARTHA STEWART
Spiced Cardamom
Cookies BY MARTHA STEWART
5 3/4 cups unbleached all-purpose flour, plus more 1 cup packed dark brown sugar
for dusting 1/2 cup granulated sugar
1 teaspoon baking soda 1/2 cup dark corn syrup
1 tablespoon coarse salt 1/4 cup heavy cream, room temperature
1 tablespoon ground cardamom 1 large egg, room temperature
1 teaspoon ground allspice 1 1/2 teaspoons vanilla extract
1/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cloves
2 sticks (1 cup) unsalted butter, cut into pieces and at
room temperature
REPRINTED FROM MARTHA STEWART’S COOKIE PERFECTION. COPYRIGHT © 2019 BY MARTHA STEWART LIVING OMNIMEDIA,
INC. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF PENGUIN RANDOM HOUSE, INC. 27
Tahini–Black
Sesame Spiral
Shortbreads
BY JOANNE CHANG
Tahini–Black Sesame Spiral
Shortbreads BY JOANNE CHANG
1 Using a rolling pin, carefully roll the tahini shortbread firm up. Every 15 minutes, remove it from the refrig-
between the two sheets of parchment paper into a erator to reroll it (still in the parchment) so it sets into
rectangle roughly 10 inches wide from side to side, 15 a nice, round shape. The first few times you do this, it
inches long from top to bottom, and just under ½ an won’t really hold its shape, but it will start to flatten.
inch thick. Set the dough aside. It will firm up and stay more and more in the desired
shape as it chills; after about 3 hours, it should hold its
2 Carefully roll the black sesame shortbread into a rect- shape fully. (At this point, the spiral shortbread can
angle similar in size to the tahini shortbread, about be stored in the refrigerator, well wrapped, for up to
10x15 inches. Place both doughs on baking sheets and 1 week or in the freezer for up to 1 month. If frozen,
refrigerate for at least 1 hour to firm up (so you can remove from the freezer 24 hours before using and let
move them easily). defrost in the refrigerator overnight.)
3 Decide if you want larger or smaller cookies. For larg- 6 For smaller cookies: Use the instructions above, but
er cookies: Remove the doughs from the fridge and orient the sheets of dough so that they are wider from
orient both so they are 10 inches wide from side to side side to side than they are long from top to bottom;
and 15 inches long from top to bottom. Peel off the top offset the black sesame sheet from the tahini sheet by
piece of parchment from the tahini dough. Then peel about ½ an inch and proceed as directed, rolling the
off the top piece of parchment from the black sesame sheets together into a longer and skinnier roll.
dough and quickly invert it directly onto the tahini
dough, but about ½ inch offset from the top; i.e., the 7 Preheat the oven to 325°F and place racks in the center
black sesame sheet should be about ½ inch further and bottom third of the oven. Line two baking sheets
from you than the tahini sheet, so that you can see the with parchment paper.
tahini sheet peeking out from under the black sesa-
me sheet. Peel the parchment from the black sesame 8 Combine the white and black sesame seeds and sugar
dough. Let the dough sandwich come to room tem- in a small bowl. Pour the sesame-sugar mixture out
perature so it will be easy to roll, 10 to 15 minutes. onto a flat plate or rimmed baking sheet, and roll the
dough around in it until it is totally coated, pressing
4 Orient the dough sheet so that the shorter edge is par- the dough into the seeds to help them adhere. Slice
allel to the edge of the work surface and the exposed the dough into ¼-inch-thick slices. Lay the slices flat,
tahini dough is furthest from you. Fold the exposed about 1 inch apart, on the prepared baking sheets.
top ½ inch of tahini shortbread directly over onto the
black sesame dough. Lift up the parchment under the 9 Bake for 20 to 24 minutes, rotating the baking sheets
tahini sheet and use it to fold the dough toward you, and switching their positions midway through the
nudging the shortbread to roll it into a 10-inch-wide baking time, until the cookies are medium golden
log; keep rolling the doughs together like a jelly roll. brown on the edges, light gold in the centers, and
baked all the way through.
5 When the log is rolled up completely, gently roll it
back and forth to tighten up the spiral. Enclose the roll 10 Store the cookies in an airtight container for up to 1
with parchment and refrigerate for at least 3 hours to week.
30
TAHINI SHORTBREAD 1 In a stand mixer fitted with a paddle attachment, mix
¾ cup / 1 ½ sticks unsalted butter, at room temperature together the butter and sugar on medium-high speed
¾ cup sugar for 3–4 minutes, until super light and fluffy. Stop the
mixer from time to time and scrape the paddle and
⅔ cup tahini (white sesame paste)
bowl with a rubber spatula to make sure all the butter
1 large egg, at room temperature is mixing with the sugar. Add the tahini and beat on
½ teaspoon pure vanilla extract medium for another 30 seconds, until the tahini is
2 cups all-purpose flour combined into the butter and sugar. Add the egg and
1 teaspoon kosher salt vanilla and mix on medium for another 30 seconds to
combine. Add the flour and salt and mix on low, just
until the flour is completely mixed in, 10 to 15 seconds
more. Scrape the paddle and the bottom of the bowl
and give another mix to make sure the dough is homo-
geneous. Scrape the dough onto a piece of parchment
paper, flatten it into a rough square, and top it with
another piece of parchment. Use immediately.
TAHINI–BLACK SESAME SPIRAL SHORTBREADS IS EXCERPTED FROM PASTRY LOVE: A BAKER’S JOURNAL OF FAVORITE RECIPES
© 2019 BY JOANNE CHANG. PHOTOGRAPHY © 2019 BY KRISTEN TEIG. REPRODUCED BY PERMISSION OF HOUGHTON MIFFLIN
HARCOURT. ALL RIGHTS RESERVED. 31
Chocolate Malted
Oatmeal Cookies
with Salted
Peanuts
BY JOY WILSON
Chocolate Malted Oatmeal Cookies
with Salted Peanuts BY JOY WILSON
REPRINTED FROM JOY THE BAKER HOMEMADE DECADENCE. COPYRIGHT © 2014 BY JOY THE BAKER. PHOTOGRAPHS
COPYRIGHT © 2014 BY JOY WILSON. PUBLISHED BY CLARKSON POTTER, AN IMPRINT OF PENGUIN RANDOM HOUSE, INC. 34
The New
Linzer
MAKES 40 COOKIES
DOUGH FILLING
1 cup whole nuts of your choice (walnuts and pecans work 2 cups Quick & Easy Berry Jam (see page 38)
great)
2 1/2 cups all-purpose flour
Zest of one lemon
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 cup unsalted butter, softened
1 cup confectioners’ sugar, sifted
1 Preheat oven to 350°F. Line 4 rimmed sheet pans with 8 Cut the dough with a 2-inch circular cookie cutter (or
parchment paper. choose your favorite festive one) and place the cutouts
1 inch apart on the prepared cookie sheet (about 12 per
2 Toast the nuts on a rimmed sheet pan for 10 minutes, pan).
then let cool. Grind the nuts in a food processor until
they form a fine meal. Dump into a bowl. Leave the 9 Re-flour your surface. Incorporate the scraps from
oven on. the first piece of dough into the second piece. Roll it
out, and cut more cookies. Repeat with the last piece
3 In a medium bowl, whisk together flour, zest, and of dough. (If you have room in your freezer, freeze
spices. cookie sheets for 10 minutes—they’ll keep their shape
better; if not, go ahead and bake.)
4 In the bowl of a stand mixer fitted with the paddle at-
tachment (or using a hand mixer), beat the butter and 10 Bake the cookies until they are light golden brown,
confectioners’ sugar on medium speed until soft and 15 to 17 minutes. Remove from oven and cool the
light, 2 to 3 minutes. Add the ground nuts and mix on whole sheet on a cooling rack. Do not remove the
low for 30 seconds. cookies from the sheet until they are cooled.
5 Remove the bowl from the mixer and stir in the flour 11 While the cookies bake and cool, prepare the filling.
mixture with a large rubber spatula, mixing until
combined. 12 Turn half of the cookies upside down so that the flat
side is facing upward. Put a heaping teaspoon of the
6 Scrape the dough out onto a lightly floured work sur- filling on each of the upturned cookies, then top with
face and, using a bench knife, divide into 3 pieces. Set remaining cookies (bottom side down).
2 aside and loosely cover with plastic wrap.
37
QUICK & EASY BERRY JAM 1 Place the berries, honey, and salt in a medium sauce-
2 pounds fresh or frozen berries of your choice pan. Heat over medium-high heat, stirring constantly
1/4 cup honey to prevent burning, about 4 minutes or until juices
begin to bubble and release.
1/2 teaspoon salt
Zest of one lemon or 1/2 an orange 2 Once the berries begin to sweat, turn the heat to high.
1/2 teaspoon pure vanilla extract Bring to a boil while stirring. Reduce heat to low and
simmer for 20–25 minutes, stirring occasionally until
jam is thick. Remove from heat and stir in zest and
vanilla extract.
38
Pistachio
Orange
Biscotti
1 Preheat your oven to 350°F. Line a baking sheet with 7 In a small bowl, whisk your egg white until frothy, and
parchment paper or brush with additional butter. brush all over the surface. This will also help smooth
things out.
2 In a large bowl, rub the sugar and zest together with
your hands until the sugar has the texture of wet sand 8 Bake for 28–32 minutes, until your log is firm to the
and is tinted bright orange, and your entire room is touch and golden brown all over, rotating once after
perfumed with citrus. 20 minutes. Remove from the oven, but leave your
oven on.
3 In a separate medium bowl, whisk together flour, bak-
ing powder, and salt. Set aside. 9 Let cookie logs cool slightly, about 10–15 minutes.
While still warm, transfer each log to a cutting board
4 Add the eggs to the citrus sugar and whisk to combine. to slice, using an offset serrated knife at a slight angle
Add about half the butter, whisking slowly so as not and a sawing motion, into ¼-inch cookies. Lay your
to splash, then incorporate the remaining butter. The cookies flat on 2 unlined sheet pans. Note: You can
mixture should look smooth and glossy. crowd these trays as much as possible, as baking the
cookies at this point is for texture, and they will not
rise or spread.
5 Add the reserved flour mixture all at once, channel
your inner Italian grandma, and stir until halfway
combined with a wooden spoon. Add your pistachios 10 Bake cookies for 6 minutes. Remove trays from
and continue stirring the dough until no streaks of oven, flip cookies over, and bake for an additional 3–6
flour remain and the dough looks soft but uniform. minutes to evenly brown. At this point, you are baking
the cookies to crisp up. Trust your eyes and your nose.
6 Fill a small bowl of water and divide your dough into
3 even pieces. Form each piece into logs widthwise 11 Remove cookies from oven, let cool on trays, and
across your baking sheet, about 2x10 inches, spacing store in a container with a tight-fitting lid such as a
each a few inches apart and a few inches from the cookie tin or a Mason jar for up to 1 month. Biscotti get
edge. Use a little water to help keep your hands from better with age.
sticking to the dough while forming. Don’t worry
about making the log perfectly even and rounded—a
little character is nice.
41
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