Any Cookie Bakers Here? Especially Xmas Cookies?

[jlwquilter Senior Member Find all posts View Profile Close jlwquilter]

I love to bake. Always have. So I go a little crazy each year at this time baking up a gazillion cookies to give to coworkers at DH's company as well as for family members.

I am trying more and more to get a jump start on the baking by making ahead and freezing cookies. BUT I can never remember...when defrosting the cookies, do I leave them in the sealed container or do I take the top off? Anyone know??

As a FYI, I impulse bought the BEST cookie recipe book I've ever had last year .... and it's back on the shelves now. It's by Taste of Home and is called Best Loved Cookies and Bars. It would make a great gift for a baker.

[joycapecod Silver Contributor Find all posts View Profile Close joycapecod]

I always take the top off the containers to let the air circulate and avoid any mositure.

Joy

[bigfrank Administrator Find all posts View Profile Close bigfrank]

As a FYI, I impulse bought the BEST cookie recipe book I've ever had last year .... and it's back on the shelves now. It's by Taste of Home and is called Best Loved Cookies and Bars. It would make a great gift for a baker.

I have one of there books, I love it, Great recipes in there.

[jericap Super Moderator Find all posts View Profile Close jericap]

I do the same thing and make lots and lots of cookies. Last year, instead of making the cookies, I just made the dough and froze it; it works better for me. Then, every night, the week before Christmas, I make a different type of cookie. I already have 2 different doughs in the freezer. The only ones I will bake is the 7 layer cookies...those freeze very well and defrost easily.
I also made peanut brittle and will be making spiced nuts tonight. Those will stay nicely...

When I used to freeze the cookies, I would just take them out and let them defrost naturally.

[shaggy Moderator Find all posts View Profile Close shaggy]

I am almost embarest(sp) to admit this, but I have never made a homemade cookie, even toll house ones in my entire life. Kelli was so deprived shaggy

[ArtsieAng Super Moderator Find all posts View Profile Close ArtsieAng]

jlwquilter

I can never remember...when defrosting the cookies, do I leave them in the sealed container or do I take the top off? Anyone know??

If I freeze cookies, I usually but them in the freezer uncovered until they get hard. When I am defrosting them, I take them out of the package, if possible and defrost them on a rack. The more air that surrounds the cookie, the less moisture, and the more evenly, and quickly, they will defrost.

Have fun with your baking!!

[jlwquilter Senior Member Find all posts View Profile Close jlwquilter]

I have one of there books, I love it, Great recipes in there.

I had never heard of them before as I came from a Betty Crocker and Better Homes and Garden cookbook family. I mentioned the cookie book to a friend on the west coast of Fl after I bought it and she said she used to get the magazine and also had several of their cookery (meals and stuff) books.

I am just amazed at the variety of cookie recipes - and impressed that most of them as easy recipes too - and how delicious they all are.

[jlwquilter Senior Member Find all posts View Profile Close jlwquilter]

I do the same thing and make lots and lots of cookies. Last year, instead of making the cookies, I just made the dough and froze it; it works better for me. Then, every night, the week before Christmas, I make a different type of cookie. I already have 2 different doughs in the freezer. The only ones I will bake is the 7 layer cookies...those freeze very well and defrost easily.
I also made peanut brittle and will be making spiced nuts tonight. Those will stay nicely...

When I used to freeze the cookies, I would just take them out and let them defrost naturally.

What doughs are you freezing? I've tried this a few times but not with great success. The cookies bake up differently and not in a good way. And then I found out that I apparently have a "frozen cookie dough free" freezer (as in frost-free freezer). DH can not help but eat the frozen dough balls!

[jlwquilter Senior Member Find all posts View Profile Close jlwquilter]

If I freeze cookies, I usually but them in the freezer uncovered until they get hard. When I am defrosting them, I take them out of the package, if possible and defrost them on a rack. The more air that surrounds the cookie, the less moisture, and the more evenly, and quickly, they will defrost.

Have fun with your baking!!

I do this too...flash freezing is what I think it's called. Then I pack the cookies into Tupperware or Gladware containers and put back in the freezer. I am already out of containers. I literally bake hundreds (I bet it's over a thousand in the end) of cookies and up to 20 different kinds.

I will have to strategically think how to thaw them over a few days if I have to lay them out. Some cookies of course will be baked close to giving time and will go right into the gift tins.

This is a bit more complicated than one would think!

[jlwquilter Senior Member Find all posts View Profile Close jlwquilter]

I am almost embarest(sp) to admit this, but I have never made a homemade cookie, even toll house ones in my entire life. Kelli was so deprived shaggy

Ah well. You can try again if/when grandkids come along! You can even start with Rice Krispie Squares

[jericap Super Moderator Find all posts View Profile Close jericap]

I freeze "peanut blossom dough", they are the older Pillsbury ones that are softer than the version that is out not. Russian Tea Cakes and shortbread dough. I put them in containers and then wrap with foil and then plastic wrap. They taste better than when I bake them and freeze them.

[shaggy Moderator Find all posts View Profile Close shaggy]

I think the reason I don't bake is I hate working with dough. It is soo stickey and is all over my hands and everywhere. Yuk. shaggy

[RESORT2ME Senior Member Find all posts View Profile Close RESORT2ME]

Try this cookie

Cookie Bars

2 sticks butter, softened (1/2 lb.)
1 cup sugar
2 egg yolks
1/2 tsp. almond extract
2 cups all purpose flour
1 cup chopped or ground walnuts
1/2 cup fruit jam or preserves
confectioners' sugar (optional)
Preheat oven to 350°F.
Cream together butter and sugar until light and fluffy. Stir in egg yolks and almond extract.
Gradually add flour, mixing thoroughly. Stir in nuts.
Spoon half of the batter into a lightly greased 7X11 inch of 8 inch square pan, spreading batter evenly with the back of a spoon.
Spread fruit jam (apple, strawberry, raspberry. blueberry, etc) evenly over top of batter nearly to the edges, leaving 1/4 inch uncovered near edge of pan.
Shape the remaining batter by hand and fit it to cover over the batter in the pan.
Bake at 325°F for 50 minutes or until golden.
Turn out onto a rack to cool for 5 minutes before cutting into tiny squares or bar shapes while still warm.
Sift a light dusting of confectioners' sugar over tops of each bar or square.
----------------------------------------------------------------------------------------------

Robert

[jlwquilter Senior Member Find all posts View Profile Close jlwquilter]

Cookie Bars

2 sticks butter, softened (1/2 lb.)
1 cup sugar
2 egg yolks
1/2 tsp. almond extract
2 cups all purpose flour
1 cup chopped or ground walnuts
1/2 cup fruit jam or preserves
confectioners' sugar (optional)
Preheat oven to 350°F.
Cream together butter and sugar until light and fluffy. Stir in egg yolks and almond extract.
Gradually add flour, mixing thoroughly. Stir in nuts.
Spoon half of the batter into a lightly greased 7X11 inch of 8 inch square pan, spreading batter evenly with the back of a spoon.
Spread fruit jam (apple, strawberry, raspberry. blueberry, etc) evenly over top of batter nearly to the edges, leaving 1/4 inch uncovered near edge of pan.
Shape the remaining batter by hand and fit it to cover over the batter in the pan.
Bake at 325°F for 50 minutes or until golden.
Turn out onto a rack to cool for 5 minutes before cutting into tiny squares or bar shapes while still warm.
Sift a light dusting of confectioners' sugar over tops of each bar or square.
----------------------------------------------------------------------------------------------

Robert

Sounds yummy! Are these good for cookie tins? I need cookies that won't moosh all over their neighbors

[Ann-Marie Senior Member Find all posts View Profile Close Ann-Marie]

Taste of Home Has a great magazine out. I have been receiving it for years and love it. Every year I buy the annual cokbook. Better Homnes and Gardens has some good receipes also, but Taste of Home beats them by far.