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On a lightly floured board, knead dough until smooth. Divide dough in half and form into 2 logs about 10 x 3-inches. Place logs on an ungreased baking sheet, 3 inches apart.
Bake for 25 to 30 minutes or until tooth pick inserted in center comes out clean; cool. Reduce oven temperature to 325°F.
Cut logs into eighteen 1/2-inch diagonal slices, place slices on baking sheets and bake for about 10 minutes on each side. Cool.