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You might think that your contribution needs to be a masterpiece with meticulously piped frosting and perfect icing that’s dusted with colorful sanding sugar that glistens when the light hits it just right. It doesn’t.
To put your mind at ease, we sought out a few experts for cookie-making advice for bakers of every level.
This is my new default when it comes to cookie making. Instead of making 28 cookies and then eating them immediately (I have no willpower), I can make three cookies and devour them while they’re still warm, then do the same thing the next day. If I have a guest, I can throw some cookies in the oven and make tea. It only takes 30 minutes or so to make the dough, ball it up, and freeze it, then around 15 minutes in the oven when I’m ready to bake.
RICHMOND — After a year of enduring the rampage of a life-changing virus, every tiny indication of “normal” gets noticed.
I’m going to throw out a hard, cold truth bomb: Anyone who tells you that they don’t eat raw cookie dough is probably lying. Ok, maybe not any…
Baking experts show how to transform simple sugar cookies into dazzling treats.
OK, so maybe we won’t be sharing trays of holiday cookies at cookie swaps this year or hosting parties in need of too many baked goods, but th…
