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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
One morning, my children requested French toast, but I was out of bread. I improvised with…
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I like to knead bread dough in a large resealable bag. My hands—and the countertops—stay nice…
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