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This recipe is multiplied from the original recipe by a factor of 1
0.75 pounds butter
1 3/4 Cups sugar
egg yolks
2 Teaspoons vanilla extract [Suggestions]
3 5/8 Cups plus 1 1/2 Teaspoons flour

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Special Notes:
  • When converting a recipe, it is a good idea to measure flour by weight. A good rule of thumb is that one cup of all purpose flour is equal to approximately 5 ounces (141 grams)
  • A pint's a pound, the world around. So, one cup of water is 8 ounces, two cups of water is 16 ounces, and so on.
  • One cup of granulated sugar weighs about 7.5 ounces. See our sugar substitution tips


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This recipe was originally published on HalfRecipe.com on 2011-12-20 00:59:18 This recipe was originally published at http://www.halfrecipe.com/recipe.php?id=2494
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