|Posted: 12/1/2012 7:01:22 PM|
My little ds left for Florida today and will be gone for 3 weeks. I've got a ton of things I want to bake for Christmas while he is gone but not sure if I should start now or not. Id LOVE to, though!
How do I store cookies for Christmas if they are baked this early?
Or should I start with candy, puppy chow, etc and save cookies for closer?
Tier 1 Baking Pea
Loc: Hudson Valley, NY
|Posted: 12/1/2012 7:03:43 PM|It's not too early to make your dough. You can make it and freeze, then bake when it's closer to Christmas.
ETA: On my Cheerful Baker FB group, I'm doing a cookie or candy recipe every day until Christmas. Today I posted a recipe for Chocolate Covered Cherries -- because with this candy, you want to make them early so the fondant can cure and liquify.
Anyone interested in joining, feel free to click the link in my signature and send a friend request.
Ancient Ancestor of Pea
|Posted: 12/1/2012 7:04:38 PM|
I started my cookies today but I'm freezing them, undecorated, until the week after next. Most cookies freeze well.
CC always welcome Canon 7D,85 1.2, 17-55 2.8,100mm,30 1.4,Speedlite 580EXII
|Posted: 12/1/2012 7:07:20 PM|Bake and freeze the cookies, then ice later. You can dip pretzels and or fruit and keep those in the fridge until Christmas as well. If you make fruit cake, you should be making or have made already.
|Posted: 12/1/2012 7:10:04 PM|
Oooh, Suzanne, I will check that out. Thanks!!
How do you store the dough in the freezer so that it doesn't get freezer burn?
I've never frozen dough but have not had good luck at all with freezing cookies that have been baked already!!!
Barb and Anna - How do you wrap the baked cookies for freezing so that they don't get nasty?
Would the stuff put in the fridge be ok in a Tupperware type container or should it be stored a special way as well?
Still hangin on.
|Posted: 12/1/2012 7:15:32 PM|
I do what squillin does. I make the dough and freeze it. I pat it into rounds, like a flattened circle, and wrap it in Saran Wrap and slide it into a Baggie and freeze. Saves lots of time.
Loc: Washington State
|Posted: 12/1/2012 11:50:19 PM|
Was your ds's trumpet found?
~ Dori ~
I'm just a pea:)
Loc: *Sunny Southern California*
|Posted: 12/2/2012 2:39:39 AM|
Nope. One of my co workers started baking Christmas cookies, breads and muffins before thanksgiving.
She freezes them undecorated until she needs them.
Then thaws and decorates
|Posted: 12/2/2012 12:15:35 PM|
Janet, do you wrap each individual cookie in Saran wrap?
Peain' in the Pool
Loc: Sunshine State
|Posted: 12/2/2012 5:51:40 PM|
I made up a batch of dough (using squillen's recipe, actually) on Saturday. Half is in a round (like Janet mentioned)in the freezer to be baked later. The other half we baked today. I make an egg paint (with egg yolk, food coloring, and a smidge of water) that DD used to paint the unbaked cookies with. Baked, it turns hard and colorful.
So right now I have half the dough frozen and ready to be baked in the next few weeks, and the other half baked (and partially decorated) and frozen in Gladware containers.
True North Strong and Free
Loc: Southern Alberta
|Posted: 12/2/2012 5:58:07 PM|I bake and freeze everything, even iced sugar cookies. I store them in large Tupperware or Rubbermaid containers in layers separated by waxed paper. I make squares, Oreo balls, ginger snaps, sugar cookies and no-bake squares and I freeze them all! I take out a selection as needed over the holidays and thaw at room temperature.
|Posted: 12/2/2012 6:20:37 PM|I made my first two batches of Christmas Crack before Thanksgiving, so I'm clearly in the "not too early" camp.
*Christmas Crack is the graham crackers on the bottom, butter + brown sugar on top, topped with chocolate chips and then baked and cooled and "cracked" into pieces. Just FYI. I am not a druggie.
Beeswax None of Yours Inc.
Loc: In Utah...not eating Jello
|Posted: 12/2/2012 7:01:08 PM|
I will be making most of mine this coming weekend. Most of it is given away to family, friends , and neighbors.