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Old 12-05-2012, 07:55 PM   #1
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making Christmas cookies early

I want to start making my cookies this weekend. If you do this how do you handle it? Do you make the dough and freeze it or make the cookies and freeze them. Can all cookies handle this? Will they taste the same and have the same texture? I want to make biscotti and I'm pretty sure this freezes well. Post your good recipes.
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Old 12-05-2012, 08:11 PM   #2
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My mom makes 15 - 18 different types of cookies starting about a week after Thanksgiving. She freezes all of her cookies after they are made, there are none that she makes that cannot be frozen.
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Old 12-05-2012, 08:34 PM   #3
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I made some dough and froze it, but basically I just have the 20th and 21st blocked out for nonstop baking. I never bake cookies and then freeze them; I don't think they taste as good.

Have fun! What are you making?
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Old 12-05-2012, 08:55 PM   #4
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All depends on the cookie. My Mom and I start baking next week, and will end up with 10-15 different kinds, about 80 dozen total. We freeze some, and just refrigerate others. Buckeye's, and fudge don't tend to freeze well for us. Clothespin, sugar, m&m, chocolate chips, shortbread, pecan tarts, all freeze well.
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Old 12-05-2012, 10:16 PM   #5
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I find if you use butter rather than stick margarine, the cookies keep better in the freezer.
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Old 12-05-2012, 10:22 PM   #6
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I will start my baking next Monday and bake all week and probably into the following week. I do not freeze any of my cookies just have them in air tight plastic containers. Then take most of them to my moms for Christmas eve. They still last until New Years or so.

I make like twelve kinds of cookies. And I only use margrine for my cookies. Butter is too expensive. No one has complained or gotten sick . I do have three that are strictly refridgeator only and they stay in the fridge in the same plastic containers.
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