With the organizing of our Bakers Team, Nevada County Bakers, we spend a lot of our time in the kitchen prior to our bake sales planning which type of cookies to make and how soon to make them. One of the most important uses of our time is determining which cookies can be made ahead and placed in the freezer to preserve their freshness. Cookie dough in the freezer will last 4 to 6 weeks.
Storing and Freezing Cookies
1. Freeze cookies in layers separated by a sheet of waxed paper.
2. Freeze cookies unfrosted because the frosting may cause the cookies to stick to one another. Also, cookies tend to absorb moisture from the frosting and lose their crispness.
3. Before baking bar cookies, line the baking pan with foil, leaving 2 inches extra at each end. Add the batter, bake, and cool the bars in the lined pan as directed. Lift the foil to remove the cooled bars. Wrap in foil, seal, and freeze. Frost and cut the bars after thawing.
4. To freeze cookie dough, pack it in freezer containers. (For sliced cookies, roll and wrap the dough as directed in the recipe.) Freeze cookie dough for up to six months. Before baking, thaw frozen dough in the container in the refrigerator. If the dough is too stiff to work with, let the dough stand at room temperature to soften.
When your ready to bake your cookies, here are a few Baking Tips.
Chocolate Chip Cookies
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
1/2 cup shortening
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 cup all bran cereal
1 package chocolate chips
Preheat oven to 350 degrees. In a mixing bowl, stir together flour, baking soda, and salt. Set aside. In another bowl beat together margarine, shortening and sugars. Gradually add in eggs and vanilla. Add dry ingredients. Stir in bran cereal and chocolate chips. Drop onto greased cookie sheet. Bake 10-12 minutes.