smooth silky dough it is by the way, and it got put in the freezer instead of the fridge. So should I defrost it before baking or just cut from frozen and bake?http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=217707
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I made the dough for the Lime Meltaways yesterday, what a beautiful,
- Thread starter orchid
- Start date
O, sorry, can't help. I have only baked it fresh/refrigerated to refirm the butter.
When I've frozen the dough, I let it thaw in the refrigerator before using. Did you see my comment above to charlie about NOT tossing the cookies in a bag with the powdered sugar? I leave them on the cooling tray and when completely cool heavily sift the powdered sugar over them. They don't end up with powder on the bottom, but the coverage is much more consistent and I don't worry about breakage.
When I've frozen the dough, I let it thaw in the refrigerator before using. Did you see my comment above to charlie about NOT tossing the cookies in a bag with the powdered sugar? I leave them on the cooling tray and when completely cool heavily sift the powdered sugar over them. They don't end up with powder on the bottom, but the coverage is much more consistent and I don't worry about breakage.