I have tried a few recipes that start with the sugar cookie mix in a pouch. They always seem to make a crumbly mess for me and not at all like what from scratch dough looks like. Am I missing some secret to this convenience stuff? Any hints?
I've used the Betty Crocker mixes with good luck, but not sure how it's used in your recipes. Do you make it according to the package directions or just use the dry mix in the recipe?
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