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Do you prefer RI or MMF for covering sugar cookies? If you use RI, how do you get it so smooth? If you use MMF, how is the taste with a sugarcookie?
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Do you prefer RI or MMF for covering sugar cookies? If you use RI, how do you get it so smooth? If you use MMF, how is the taste with a sugarcookie?
Quote by @%username% on %date%
%body%