"j.j." > wrote in message
...
> It looks like I'm going to make four different kinds of Christmas
> cookies this year, and I need some advice from our expert bakers.
>
> Hubby says my MIL made all her cookies and candy in November, then
> froze everything until Christmas day. I don't care for frozen and
> defrosted cookies, so I'd rather not go that route, but I am looking
> for shortcuts. Two of the recipes I'm making are bar cookies ("Hello
> Dolly Bars" and "Cocoa Streusal Cheesecake Bars", both from the new
> Penzey's catalog). These no big deal to make, I figure I'll bake
> them on Christmas Eve.
>
> But two are balled dough cookies (Snickerdoodles and Snowballs),
> which take a bit more work. I'm wondering how far in advance I could
> make the dough for these, then refrigerate or freeze it. Anyone have
> any suggestions or experience with this? Thanks in advance...

Some cookies freeze very well and some don't. Maybe you're more
discriminating than me, but I can't tell the difference between most cookies
that have been frozen and then thawed. That said, I often make large
batches of cookie dough, portion out the individual cookies, freeze them for
a few hours, and then put them in freezer bags. When I want a few cookies I
take them out and bake them from the frozen state adding about 5 minutes to
the baking time. They should keep for at least 3 months in the freezer if
properly wrapped. The Snickerdoodles are a good example of a cookie that
will freeze well as raw dough. I don't know about the snowballs as that
might be one of a number of cookies.