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...


--
j.j. ~ mom, gamer, novice cook ~
...fish heads, fish heads, eat them up, yum!