When rolling out dough for cutout cookies, I sprinkle my work surface with confectioners' sugar instead of flour. It keeps the dough from getting too stiff and gives the cookies a sweeter flavor. I also dip the cookie cutters into the confectioners' sugar. —Karen Ann Bland, Gove, Kansas
“When baking a pie using canned cherries, I stirred in a couple teaspoons of unsweetened cherry…
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Linda T. of Bradford, Pennsylvania adds 1/2 cup of applesauce to her apple pie filling for extra…
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