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Freezing Cookie Dough
Cookie dough freeze well for 4 to 6 weeks. Rolls of dough should be sealed tightly with plastic wrap (chill in the refrigerator before freezing). If you visit our friendly site visit target = "_blank"> www.404self improvement-tips.com. Other kinds of dough should be stored in airtight containers. Drop cookies (unbaked) may be frozen cookie sheets and transferred to freezer bags. Let stand at room temperature for about 30 minutes before baking.
Do not try to freeze soft meringue-type cookie dough. Chocolate chip, brownies, peanut butter and sugar cookies (or something similar) freezes well. Thaw the dough in the refrigerator (about 2-3 hours). Be sure to label the container with the date and type of cookie dough.
FREEZING BAKED COOKIES
Almost any baked cookie freezes well. Let cookies cool completely before freezing. Wrap cookies individually in plastic and then store them in a Ziploc freezer bag or storage tin (coffee cans or holiday tins work great). You can also layer the cookies between layers waxed paper in the container, but the longer stored individually wrapped.
Freezing Cookies mate until they are first discovered firm. Then pack them in an airtight container lined with plastic or foil. Be sure to label the container with the date and type of cookies. Cookies not frozen can be frozen up to 6-12 months (frozen, 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 cup butter
2 eggs
3 C. flour
2 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 / 2 tsp. teeth
1 / 2 c. molasses
In a large bowl, cream sugar and butter. Add eggs. Add the flour, soda, baking, ginger, cinnamon and clove odor. Add molasses, stirring well. Refrigerate the dough for an hour or two to cool. Preheat oven to 350 degrees. You can also access href = "http://www.cheese-cake-recipes.com" target = "_blank"> www.cheese-cake-recipes.com. Roll dough into 1-inch balls. Roll each ball a little sugar and place 2 inches in a baking tray increased. Bake for 10 minutes.
Snicker Doodles
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, beat butter, sugar and eggs. Add the flour, cream, tartar, baking soda and salt. Refrigerate the dough for an hour or two to cool. Preheat oven to 350 degrees. Roll the dough into 1-inch balls. Roll each ball into a mixture of cinnamon and sugar. Place 2 inches apart on a baking tray increased. 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 the flour, baking soda and salt. Mix butter, peanut butter and sugar. Beat the egg and vanilla. Add the flour mixture. Form the 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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