Can ALL cookies be frozen? I'm not good at baking and I

W

woody

Well-known member
need to bring in cookies to work. These are the ones I've picked out but I have to make them this weekend to take to work Dec 20th. It's for Customer Appreciation Week.

Chocolate Covered Marshmallow Cookies

Toffee Cocolate Chip Cookies

Rasberry and White Chocolate Brownies

If these are not good candidates can you suggest some other ones for freezing.

Thank you!!!!

 
Would need to see the recipes. I usually just freeze cookie dough

then bake a few days before. My sister freezes her baked cut-out sugar cookies then ices them a day or two before.

 
Here is what I am making this year - perfect do-aheads >>

Dipped Peanut Butter Meltaway Cookies (a yummy shortbread cookie winner)
http://homecooking.about.com/od/dessertrecipes/r/blcookie101.htm?p=1

Louisiana Pecan Balls (like Mexican wedding cakes but with nuts)
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=134736

I make the dough for both of those, scoop it into balls lined up on waxed-paper-covered rimmed trays and freeze them. Once frozen, just pop them into a ziploc bag. When you are ready to bake them, just put them (still frozen) onto your baking sheet and add a few extra minutes to the baking time.

Raspberry Swirl Cookies - this is a fridge cookie that you slice and bake as needed. I keep it in the fridge or freezer all season for last-minute gifts.

Raspberry Swirl Cookies

1/2 cup butter
1 cup sugar
1 egg
1 tsp. vanilla
2 cups all purpose flour
1 tsp. baking powder
1/4 tsp. salt

Raspberry filling:
1/2 cup raspberry jam
1/2 cup flaked coconut
1/4 cup finely chopped walnuts

Cream butter; gradually add sugar, beating well at medium speed. Add egg and vanilla; beat well. Combine flour, baking powder and salt; add to creamed mixture, beating well. Shape dough into a ball; wrap in plastic wrap, and chill 2 hours.
On floured wax paper, roll dough to a 12x9 inch rectangle. Spread raspberry filling evenly to within 1/2 inch of edges. Carefully roll dough, jellyroll fashion, starting at long end and peeling wax paper from dough as you roll. Pinch
side seam to seal. (leave ends open) Wrap dough in plastic wrap. Chill 1 hour or until dough is firm
Unwrap dough from plastic wrap and cut into 1/4 inch slices. Place 2 inches apart on greased cookie sheets. Bake at 375 for 8-10 minutes or just until cookies begin to brown around edges. Cool on wire racks. Yield 3 1/2 dozen

 
Most bars (brownies,blondes and the like) are fine if you freeze it.....

Your raspberry white chocolate ones should be fine. Search for my graham cracker chewy bars; they're good for freezing too.

For most cookies, I prefer to freeze the dough, as suggested above, and bake the night before.

I generally don't like to freeze baked cookies, especially chocolate chip ones. I use Ghirardelli chips, and they stay gooey, which I love, but they'd harden back up if I stuck it in the freezer, which is why I don't.

I'm not familiar with the marshmallow cookies, so don't know about those.

If you have to bake this weekend, and won't have time to bake next weekend, biscotti is a good keeper. You could bake those this weekend, and keep it, well sealed till the 20th, without having to freeze.

I love to use nice, thick cello bags for gifting. The cello keeps the cookies fresh, unlike plastic ziploc bags.

These are just my opinions - hope this helps!

 
Wow! Thank you all, I will rethink my choices. I really don't

do well baking. Usually over or under cook refrigerator cookies, UGH! Cheezz, I'm going to try the Rasberry Swirls, they sound delicious and doable.

 
woody, here are my tried 'n true recipes you can do ahead to freeze or chill: Slice and Bake Cookies

Slice-and-Bake Cookies
from Taste of Home Magazine

This is a great make-ahead cookie dough. After rolling into a log and wrapping well, you can keep it in the freezer for several months to slice and bake as needed. Note: to prevent the cookies from getting flat on one side, slit an empty cardboard tube down one side and wrap it around the dough – secure with tape or rubber bands.

Makes 2-1/2 dozen

1 cup shortening (you can user butter-flavor Crisco)
3/4 cup packed brown sugar
3/4 cup sugar
2 eggs
1 tsp. vanilla
2-1/4 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1-1/2 cups “extras” (any one or combination of the following):
chocolate, butterscotch, toffee or peanut butter chips
chopped candied cherries
chopped nuts

In a mixing bowl, cream shortening and sugars. Add eggs and vanilla. Combine flour, salt and baking soda; add to the creamed mixture and mix well. Fold in 1-1/2 cups of “extras”. Shape into a 15x2” log; wrap tightly with plastic wrap, stand up in a tall glass or pitcher, and chill at least 2 hours, or up to 1 week.
To bake: cut in 1/2” slices. Place 3” apart on baking sheets that have been sprayed with cooking oil spray. Bake at 350 deg. for 10 minutes. Cool 5 min. then remove from sheets to wire racks.

 
Cream Cheese Walnut Cookies

Cream Cheese-Walnut Cookies

Makes about 4 dozen

4 cups flour
1 1/4 teaspoon salt
4 sticks unsalted butter, softened
6 oz cream cheese, at room temperature
1 1/4 cups sugar
2 tablespoons plus 1/2 teaspoon pure vanilla extract
2 1/2 cups walnut halves* (See below how to prepare these)

*1 1/2 cups toasted and chopped
*1 cup finely chopped

In large bowl, whisk together flour and salt and set aside.

Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add the flour mixture, and mix until just combined (do not overmix). Mix in the toasted walnuts.

Transfer dough to a clean work surface. Divide in half; shape each into an 8-1/2" long log (2” diameter). Wrap each log in plastic wrap and freeze until firm, about 30 minutes.

Preheat oven to 350 deg. Remove one log from the freezer and unwrap. Roll in 1/2 cup chopped walnuts, coating completely. Cut log into 1/4 " thick rounds. Transfer to baking sheets lined with parchment.

Bake until cookies are golden around the edges, 16 to 20 minutes. Transfer to wire racks to cool. Repeat the process with the other dough log and 1/2 cup walnuts.

NOTE: be sure to use cold cookie sheets with each batch -- put the sheet in the fridge for a few minutes if necessary.

 
Raspberry Almond Cookies

Raspberry Almond Cookies

Makes about 30 cookies

1/2 cup butter, softened
1/3 cup granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
1 egg, separated
1 cup all-purpose flour
3/4 cup chopped almonds
seedless raspberry jam (you can use other kinds of jams if you like)

Beat butter until creamy. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir well. Roll into logs about 1 inch thick. Wrap in wax paper and chill (at least overnight or for several days). Pre-heat oven to 300 F. Slice logs into cookie-sized pieces. Dip pieces into egg and chopped almond. Place on greased baking sheet. With your thumb, make an indent in the middle of each cookie and fill with jam. Bake about 20 minutes or until set. Remove to a rack to cool.

 
another fast and easy cookie for a beginning baker is to make up the packet of sugar cookie dough,

or even use the dough in the tube and roll into balls the size of walnuts and place into mini muffin pans. bake till just lightly golden, 10-12 minutes, and as soon as you take them out of the oven, press in a mini Reeses peanut butter cup---press in gently till it sinks into the middle. It will melt a bit and become part of the cookie. I also make these with brownie batter. Use the white chocolate Reeses for these for a pretty look and add some sprinkles for the holidays. easy and everyone loves them. Make sure you have the Reeses all unwrapped before your cookies are done baking.

 
That's right!! I even froze some and after a couple weeks they still look/taste fresh baked!

 
report back and let us know what you did and what people liked... it helps us all smileys/smile.gif

 
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