How To Freeze Cookies

Vail High Country Baking column: Mountain Jumbles

“Dry, flat and tasteless”… those words introduced an email I recently received. Since that description could apply to a variety of things from politicians to TV shows, my interest was piqued. It turns out the writer was portraying the results she got when she used a sea-level drop cookie recipe at an elevation of 9,000 feet. Unfortunately, her experience is a common one. Home-baked drop cookies are one of the few disappointments of mountain living. Most recipes need some significant changes to produce anything worth eating at our altitude. I've finally developed a mountain recipe for jumbles — cookies filled with a jumble of nuts, chocolate chips and dried fruit — that turns out to be a close approximation to its low-country kin. The result is a mixture of complementary tastes and textures barely held together by a not-too-sweet dough. Crisp on the edges and chewy within, the cookies are wholesome, very satisfying, and appealing to both adults and children. Like many drop cookies, these are at their best when they're warm, but they are also good at room temperature, right out of the cookie jar. Preheat the oven to 325 degrees, with a rack positioned in the lower third. Line the cookie sheets with parchment paper or Reynold's Release non-stick aluminum foil. Don't grease the cookie sheets or the cookies might spread as they bake. Combine the chocolate chips, raisins, chopped pecans and almonds in a large bowl. Toss to combine well and to separate any raisins that may be stuck together. Set this aside. If using a food processor: Combine the flour, baking soda and salt in a mixing bowl and whisk until well combined. Set this aside. Place the brown and the granulated sugar in the bowl of the processor and process until they are very fine. Cut the butter into six pieces, add it to the processor and pulse until the mixture is creamy and smooth, scraping down the bowl as needed. Add the egg, egg yolk, corn syrup, and vanilla and process until combined. Add the flour mixture and process only until the flour is no longer visible. If using a mixer: Soften the butter. Combine the flour, baking soda and salt in a small mixing bowl and whisk to combine thoroughly. Set this aside. Combine the butter and the brown and granulated sugars and cream with your electric mixer until light and fluffy. Beat in the egg, egg yolk, corn syrup and the vanilla until well mixed. Add the flour mixture and, using the mixer's low speed, beat only until incorporated.

How to freeze cookies – freezer storage, freezer container

Cookies freeze wonderfully if you want to get a jump on your holiday baking or just like to spend one day a month doing your baking.

Instructions

Let your cookies cool completely before you prepare them to go into the freezer. If your cookies are frosted or have decorations on top that will easily fall off put them in the freezer on a tray uncovered and freeze to firm them up before packing. Frozen cookies taste the best when they are individually wrapped. Wrap your cookies individually in plastic wrap and place the wrapped cookies into a freezer storage bag or freezer container. If you are using a freezer storage bag be sure to remove as much air from the bag as possible to reduce moisture and the chance of freezer burn. If you don”t want to individually wrap your cookies you can just put them into a freezer container or freezer storage bag but be sure to put layers of waxed paper between the cookies to prevent them from sticking together. You can also freeze your cookie dough for future baking. Dough should be frozen in a good, well sealed freezer container. If you are making rolled cookies you should first chill the dough and then wrap it well in plastic wrap before freezing. Thaw at room temperature before baking. Use frozen cookies within three months for best taste. Cookie dough should be used within one month.

A Baker's Field Guide to Christmas Cookies

Cookies (page 148), freezes well. To know which cookie dough can be frozen, ... While many bakers like to freeze cookies after baking, I prefer not to, ...

The joy of cookies

Flash-freezing can alleviate the problem of soft cookies crumpling when packaged for freezing. To flash-freeze cookies: Place a tray of uncovered cookies in ...

Enjoy Life's Cookies for Everyone!, 150 Delicious Gluten-Free Treats that are Safe for Most Anyone with Food Allergies, Intolerances, and Sensitivities

Decorated or frosted cookies: Layer cookies between nonstick parchment paper and store in an airtight container. To freeze, wrap cookies individually in ...

Canning & Preserving for Dummies

Cookies Who can resist warm cookies fresh from the oven? You can freeze cookies in many forms: store purchased or home baked or raw dough to bake later. ...

Biggest Book of Cookies

You can refrigerate or freeze most cookie doughs for baking later. The exceptions are thin batters, such as bar cookie batters, and meringue or macaroon ...

© All Rights Reserved. Mayor Smith. Sitemap.