TOP SELLERS
Cook'n with Betty Crocker
Cook'n with Betty Crocker

$29.95


Cook'n Recipe Organizer
Cook'n Download

$79.95



Thank you so much for your awesome newsletters and software. I just wanted to let you know that I recommend your products every chance I get. My co-worker is looking for something to get her dad for a retirement gift and she thought it was such a great idea.

Dee Goss   Read more...

NEWSLETTERS
NEW Cook'n Club Weekly
• Current Issue
• HomeCook'n Archive

CONTACT US

• Contact Info>



DAILY SPECIAL
Order today and
SAVE 10%! Click here to find out how.

Volume II
January 9, 2007


Freezing Cookies & Cookie Dough
By Rachel Paxton



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.






Join the Cook'n Club!
An unbeatable value with exclusive benefits for members only.
Enjoy articles like this and many other benefits when you join the Cook'n Club.



OTHER GREAT ARTICLES
Onions and Peppers Always at Your Fingetips
Hard Boiled Egg
Feature Requests
Bad Morning
HomeCook'n Cover Page



Also Available At:


Affiliate Program | Privacy Policy | Other Resources | Contact Us
| Link to Us

© 2007 DVO Enterprises, Inc. All rights reserved.
Sales: 1-888-462-6656
Powered by WithinMySite.com