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I have spent the last 2 hours reading your newsletter and wonderful recipes. I have already printed a whole bunch I want to try. I love them because they are using ingredients one has on hand. I love that and just wanted you to know how much we appreciate all your hard work in putting together this newsletter. Thank you very much.


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       Volume I - July 31, 2009

Freezer Cookie Dough

Hi Dan,

I am staying in South Africa and don't get your frozen cookie dough here in our stores. Can you supply me with a recipe for those.

I really would appreciate it.



Hi Petro,

You can use your own favorite homemade cookie recipe and then freeze the dough to use at your leisure. Most cookie doughs, with the exception of meringue-based or egg-white based doughs, freeze wonderfully.

You can portion and freeze the dough in different ways:

1. Freeze the entire batch of dough in a container, thaw it overnight in your refrigerator, and then bake it the next day.

2. Roll the dough into "logs." Wrap well in plastic, wax paper, and/or aluminum foil. When ready to bake, slice the cookies off the "log" and bake.

3. Scoop the dough onto baking sheets. Freeze for a couple hours, and then remove the "balls" of dough into a resealable bag. When you want a few cookies, take out the cookie-dough balls and bake.

To bake cookies from a frozen state, you may need to add more time. Here's a general rule of thumb: Bake frozen cookies at 350-degrees F. for 10-15 minutes. The thickness and density of your cookies will determine the actual baking time. Be sure to watch the first batch carefully to avoid overdone cookies and to give yourself a good gauge.

Below, I've included the link to a great chocolate chip cookie recipe and some other ice-box cookies. They'll help you adjust the baking temp and time of other recipes.

Gourmet Chocolate Chippers

Icebox Sugar Cookies

Aunt Ione's Icebox Cookies

Happy Cook'n,


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