Cookies, Here We Come

Well, it’s that time of year when some of us are getting ready for the Christmas cookie exchanges. Now, this post may seem backward, but I’ll be talking about weeks-ahead preparation for baking your dozens of cookies. Next time, I’ll include some recipes for favorite Christmas (and any time of year) cookies.

Today Foodie has some tips on freezing cookie dough for baking in the future and freezing baked cookies so they’re handy any time. You may want to do a little research on which cookies/doughs aren’t good bets for freezing, but here’s some tips for those that freeze well.

What to have on hand

  • Plenty of gallon-sized zipper type freezer bags
  • Wax paper or parchment paper
  • Cookie sheets
  • Containers with covers (for bar-type cookies)

Place baked cookies on a silicone baking sheet or parchment-lined cookie sheet. (They can be placed close together since they’re already baked.) Freeze them for an hour (or until solid), then transfer to a freezer zip-top bag. Squeeze out as much air as possible before you put them in the freezer to prevent freezer burn.

For slice-and-bake cookies, shape the dough into one or two logs, use a layer of plastic wrap first to prevent freezer burn and odor absorption from your freezer. Then put into a zipper seal bag and freeze.

How Long To Freeze Them

With proper storage, most cookies can be kept in the freezer for up to three months. The best way to store cookies depends on the type of cookie you’re baking. For example, chewy bars should be stored in a single layer in a covered airtight container.

Thawing Tips

If you thaw baked cookies in the containers you stored them in while in the freezer, the condensation that forms while they thaw could linger on the cookies. Then they become soggy. Remove them from the freezer bag or airtight container when you defrost them so that condensation won’t form. It’s best to put baked cookies on a paper towel-lined plate to thaw them. Always thaw them at room temperature.

Baking Frozen Cookies

Balls of drop cookie dough can be baked directly from the freezer, while slice-and-bake and cut-out cookie dough needs to thaw out shortly on the counter so that they can be sliced or rolled out. Regardless, the doughs will be colder than they would be if they were baked fresh, so you should plan on adding a minute or two to the suggested baking time to make sure they get cooked through.

Have fun baking all those batches of cookies, sharing them with friends, and, most of all, eating them.

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Foodie Cookie Winner

What a fun day we had recently in my rental community. They called it Tenant Appreciation Day. I was able to meet a few more of my neighbors, which is always fun. The company sponsored a chili cook-off and a couple bake-offs, one of which yours truly was a winner.

The winning entry, my pumpkin bars, were selected in the cookie category because our office manager decided they’re more of a cookie than a cake. That was okay with me—I won! The recipe is below. I failed to take a photo of these moist, not-too-sweet ‘cookies’ and it was too late by the time we thought of it. They disappeared quickly.

As you know, one of my favorite things to do is putter in the kitchen. I even enjoy clean-up time. Nothing like a tidy space to work. So when they said we’d be competing for the best stuff, how could I resist?

Robert won for his splendid homemade barbecue sauce and grilled chicken. Oh, you guys, it was mouth-watering tender. The sauce had just enough tart and sweet to please any palate. Duane took the prize for his pound cake and Amanda won in the chili category.

So there we were, mingling, eating and listening to some rocking music. The kids were making crafts and everyone got a goodie bag. The adults played that old favorite, “Guess How Many Are in the container.” A large Ball storage jar and a small one filled to the brim with hard candy and Red Hots. They gave extra incentive for the large container by taping a $2 bill to the side.

Hey, I’ll compete for money. Good thing I did. I came closest to the amount without going over with a guess of 639. The jar contained six hundred and something. Considering I have a rotten sense of spatial relationships, that’s pretty good. I never win anything so “Wow.” Best Cookie and Best Guesser. I shared the contents of the jar. I mean, what am I going to do with almost 700 pieces of candy? Or is that a dumb question?

 

Pumpkin Bars

  •  2 c. flour
  •  2 t. baking powder
  •  2 t. cinnamon
  •  1 t. baking soda
  •  4 eggs
  •  ¾ c. oil
  • 1 ½ c. sugar
  • 1 16 oz. can pumpkin

Blend eggs, oil, sugar, and pumpkin in a large mixing bowl. Blend dry ingredients in a small bowl and add to the large bowl ingredients. Bake in a 9 x 13 inch baking dish for 25 minutes at 350 degrees. Let bars cool before spreading them with the cream cheese frosting.

Cream Cheese Frosting

  • 3 oz. cream cheese
  • ¼ c. butter
  • 1 t. vanilla
  • 2 c. confectioner’s sugar

Blend all ingredients together and frost the cake.

A fairly simple recipe. As always, you can prepare this with a little less sugar as I do. I like to use a glass dish for these. It seems to bake nicely. And if you have problems with gluten, other flours usually work as well. I’ve mixed almond flour with wheat flour and I enjoy the flavor just as much.

Eat Hardy!