When making big batches of cookies for the holidays, I chill the cookie dough in the refrigerator so it’s easy to roll into balls and place on cookie sheets. I use a meat tenderizer, dipped in sugar, to press down the balls. This saves time and makes a nice round cookie with a decorative impression on the top. —Harriet Hicks, La Porte City, Iowa
Shredded cheese always spoiled before I had the chance to use it all. My dad taught me to buy a…
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To keep frosted brownies or cupcakes from sticking to aluminum foil when you cover them, try…
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