Cooking Tip of the Day
Cookie baking can be time consuming….. but it doesn’t have to be. This tip was one I learned from my Aunt Fredrique… she would spend one day making cookie doughs…. and freezing them. Then she baked them when she could fit in time here and there.
Just defrost the dough and scoop them onto parchment paper lined cookie sheets using a melon ball scoop…. You can have a batch in and out of the oven in about 30 minutes. It really is a terrific efficient way to bake cookies.
If you really want to get a jump on things… you can drop the scoopfuls onto a baking sheet and then freeze them… when the balls are solid… put them in an airtight container… using waxed paper to layer them and pop the container in the freezer… this way you can make as much as you want at a time.
You can freeze the cookie dough in airtight containers and store in your freezer … they’re good for up to 8 weeks in the freezer of 1 week in your refrigerator.
Thanks for the reminder, I forgot I freeze the extra and not bake them all and eat it all immediately.
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