Originally Posted by indydebi
Let me suggest that if you ever make your dough far enough in advance to freeze (and this is assuming it's for drop cookies like choc chip, oatmeal, snickerdoodles, etc), then I'd suggest to go ahead and scoop them into balls. On baking day, you can just pull the frozen dough balls from teh freezer to oven and you're rockin-n-rollin'!
It's also handy when you get that irritating person who orders a lousy 2 doz and they want 6 of this, 6 of the other, etc. If they are frozen in dough balls in your freezer, you can just pull the 6 of each that you need and in 20 minutes, you're done with the order. No mess, no clean up!
FANTASTIC IDEA. It would never have occurred to me, and that will make baking day sooooooo much easier. As it is I begin when I get up, early, had my coffee and the oven warms up. Then, I keep baking until I drop, then drag myself back up to get all my cookies on their platters and wrapped. This one tip alone will save me tons of time and especially energy. Thank you for such a simple, yet great idea. I bought up lots of butter today on sale in anticipation of beginning my cookie dough making. I'll be getting more during the week.
Also, since I learned to use fondant on cut out cookies, I'm thinking I'll have to try a new kind to add to my selection that I do already.
I'm trying hard to find a good recipe for linzer tarts. I got the cutter for them a few years ago, but have yet to use a recipe that is even passable for them.