[Kitchen Witch]

TIPS ON FREEZING COOKIE DOUGH AND COOKIES

With today's busy schedules, many have to do a lot of their prep work and holiday preparations ahead of time. Don't stop baking cookies because of a busy schedule!


You can freeze cookie dough for 4 to 6 weeks. I wouldn't chance it any longer than that if you want a quality tasting cookie.

One very important factor when freezing cookie dough is - the dough will absorb any odd odors present in your freezer if not wrapped and sealed properly! Wrap you cookie dough twice and do not store near fish, onions, etc. And you do not want freezer burn! Freezer burn is caused by OXYGEN. If you are too lazy to wrap and you choose to just place in a plastic bag, leave ¼-inch gap in one corner when closing the bag - insert a straw and suck out all the excess air, close tightly.

In order to freeze dough properly, be sure to chill the dough thoroughly first. Wrap tightly in plastic wrap making sure to seal tightly (make sure there is no air at all). Some doughs can be store in air-tight containers.

If freezing unbaked drop cookies, drop onto cookie sheets, freeze (on baking sheets); when completely frozen, transfer to freezer bags. In order to bake - let cookies stand at room temperature for 30 minutes before baking (best if done on waxed paper).

Don't try to freeze any type of a soft meringue-type dough.

Freezing chocolate chip cookie dough, peanut butter cookie dough and sugar cookie dough, shortbreads, etc. is a good idea. Just defrost the frozen dough for 2 to 3 hours in the refrigerator. Because it takes time for the dough to thaw properly - plan ahead for baking.

Cake-like cookies and cookies that have a smooth, runny batter will not freeze well.

Be sure to label and date each batch.




FREEZING BAKED COOKIES

Almost any type of baked cookie will freeze well and it will preserve their freshness.

Be sure to let the cookies cool completely before freezing - you don't want moisture to form from warm cookies being exposed to the cold from the freezer.

It is best to keep the freezer temperature at 0* F. so that the cookies will maintain their quality. Do not store cookies in the freezer door shelves - store inside the freezer.

It is best to freeze each cookie individually or possible pair with another in plastic wrap, transfer to plastic container or cookie or coffee tins, seal, label and date. Individual wrapping will give your cookies a "fresher" taste. Some cookies will freeze well if "layered" between sheets of waxed paper in a container - but remember - individual wrapped ones will store longer.

Do not mix various cookies in the same container - it will effect the flavor.

Freeze frosted cookies (uncovered) on a baking sheet until they are firm - then pack in an air-tight container lined with plastic wrap or foil. Or freeze cookies without frosting - frost after they have thawed.

Frozen baked cookies will freeze for 3 - 6 months - not any longer. Some will only last 3 to 4 weeks.

When defrosting cookies, allow them to defrost in their wrappings. The moisture that forms during the defrosting process forms on the wrappers - not the cookies. Impatient??? Some will pop a few in the microwave for 30 seconds to defrost faster.

"Crisp cookies" (if you want them crisp after thawing) should be removed from the container before thawing.