If you're looking ahead to the holiday season and wondering how
you're going to get all your baking done, consider freezing your
cookie dough or fresh baked cookies ahead of time. When the
holidays get closer you can get that last bit of shopping done or
last present made instead of spending all your time in the
kitchen.
Freezing Cookie Dough
Cookie dough will freeze well for 4 to 6 weeks. Rolls of dough
should be sealed tightly in plastic wrap (chill in refrigerator
first before freezing). Other kinds of dough should be stored in
airtight containers. Drop cookies (unbaked) may be frozen on
cookie sheets and transferred to freezer bags. Let stand at room
temperature for about 30 minutes before baking.
Don't try to freeze soft meringue-type cookie dough. Chocolate
chip, brownies, peanut butter, and sugar cookie dough (or
anything similar) freezes well. Let the dough defrost in the
refrigerator (about 2-3 hours). Make sure to label the container
with the date and type of cookie dough.
Freezing Baked Cookies
Almost any baked cookie freezes well. Let cookies completely
cool before freezing. Wrap cookies individually in plastic wrap
then store them in a ziploc freezer bag or storage tin (coffee
cans or holiday tins work great). You can also just layer the
cookies between layers of waxed paper in the container, but the
individually wrapped ones will store longer. Freeze frosted
cookies uncovered first until they are firm. Then pack them in
airtight container lined with plastic wrap or foil. Make sure to
label the container with the date and type of cookies. Unfrosted
cookies can be frozen up to 6-12 months (frosted, about 3
months). Frozen cookies thaw in about 10 minutes at room
temperature (if you can wait that long). If cookies should be
crisp when thawed, remove them from the container before thawing.
Gingersnaps
1 c. sugar
3/4 c. butter
2 eggs
3 c. flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1/2 tsp. cloves
1/2 c. molasses
In a large bowl, cream sugar and butter. Add eggs. Stir in
flour, baking soda, ginger, cinnamon, and cloves. Add molasses,
stirring well. Refrigerate dough for an hour or two to chill.
Preheat oven to 350 degrees. Roll dough into 1-inch balls. Roll
each ball in a little sugar and place 2 inches apart on an
ungreased cookie sheet. Bake for 10 minutes.
Snickerdoodles
1 c. butter
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
In a large bowl, cream together butter, sugar, and eggs. Stir in
flour, cream of tartar, baking soda, and salt. Refrigerate dough
for an hour or two to chill. Preheat oven to 350 degrees. Roll
the dough into 1-inch balls. Roll each ball in a mixture of
cinnamon and sugar. Place 2 inches apart on an ungreased cookie
sheet. Bake for 10 to 12 minutes.
Peanut Butter Crackles
1 3/4 c. flour
1/2 c. sugar
1/2 c. brown sugar
1 egg
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1/2 c. butter, softened
1/2 c. peanut butter
Chocolate kisses or stars
Mix flour, baking soda, and salt. Mix together butter, peanut
butter, and sugar. Beat in egg and vanilla. Stir in flour
mixture. Shape dough into 1-inch balls. Roll in sugar and place
on a greased cookie sheet. Bake at 375 degrees for 12 minutes.
Remove from oven and press chocolate kisses firmly into cookie.
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About The Author
2002. Rachel Paxton is a freelance writer and mom
helping other moms to organize their families and their lives.
For other organizing hints visit
http://www.Organized-Mom.com or
sign up for her newsletter by sending a blank e-mail message to
Organized-Mom-subscribe@yahoogroups.com.
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