Holiday Cookie Factory
I've created a tradition of making several, usually 7 or 8, different types of cookies for Christmas gifts, and sometimes need to make more than one batch of the recipe. In years past, I've worn myself out, spending one or two entire weekends baking them up...Oh, my aching back! I figure I've made in the neighborhood of a thousand cookies each Christmas.
Anyhow, this year I tried a different approach and it worked really well. A few weeks before I knew I'd be needing them, I made a different type of dough each day, and if I knew I needed a double batch, I made a double batch, and then I portioned them out on wax paper lined cookie sheets and froze them individually. For biscotti, I made double batches and froze them in loaves. Then I put the frozen individual cookies or loaves in freezer bags on which I had written what type of cookie it was, baking time/temp instructions, and even quantity of cookies in the bag so I could keep a count of what I had vs. what I needed. Then, I baked them in the quantities I needed, instead of spending entire days standing in the kitchen. I also wanted a running count, so when I baked some, I noted the remaining number on the bag.
When I knew I'd be shipping some to 4 or 5 people, I baked up enough of each to ship. When I needed some for a cookie tray for a club, I baked up a dozen or so of each type that morning, and could actually say with a straight face "Oh, I made these this morning for this event!" ... and it was true! You should've seen the looks on faces!
I have to add, some of the cookies turned out a little differently than when I didn't freeze them. For instance, my oatmeal cookies came out a bit runnier/thinner than years past, but even so, they tasted great! I may have to adjust the recipe slightly in terms of using shortening along with the butter next time...but I still think it's worth it to have fresh baked cookies on hand when you need them.
-BFG
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Originally Posted by KarenB
