Hi
I have 210 of these cookies to make (I just made a few as a sample, but now the charity have confirmed they would like to take up my offer!)
This is the first time I've ever made more than a dozen or two at a time.
The recipe I use is this:
8oz / 225g plain flour
5oz / 140g butter
5oz / 140g caster sugar
1 egg, lightly beaten
2oz / 60g ground almonds
1tsp cinnamon
1dsp cold water
Cream the butter and sugar together until pale and smooth. Add the flour and ground almonds and stir the mixture. Stir in the egg and cold water and mix to a stiff dough. Put in the fridge for 1 hour. Roll out thinly on a lightly floured surface and cut out with a biscuit cutter. Bake on a greased baking try for 10 minutes at 200c.
My questions are:-
1. Will it be OK to make batches of the dough and freeze it? I could then defrost it, roll out, cut out, bake and decorate.
2. Will it work if I make the dough, roll out, cut out and then freeze the cookies before baking? And if so, would you cook from frozen or let them defrost?
Many thanks for any help and advice.
Suzanne x
You can do either. I make up batches of cookie dough and stick it in the freezer at Christmas time until Im ready to bake them off. Then once I bake them off and decorate, I through them back into the freezer. Just make sure if you freeze your cookies that you have them flat and wrapped up really well. I use the Press n seal freezer wrap and I put them in trays or cookie sheets so that they stay flat.
Just a newbie being curious. I thought I read that I could bake the cookies, freeze them, but not to decorate them for freezer. Maybe it has something to do with the icing. I use Toba's glace and Antonia's RI. I'm confused here. Any comment would be appreciated.
Carleen
Well... I've made the cookie dough. 
Because I was making so much, I used my Kenwood Major food mixer - which I haven't done before. The dough is a LOT softer than usual. Really silky in texture. Nice, but soft. Very soft. 
Hope it'll be ok? I've put it in the fridge in the hope it will set a little (I use butter, not margarine, so it should stiffen up as the butter cools). It's in 3 batches, and I've put each batch into a ziplock bag which I very lightly dusted with flour first.
One more question - when I come to defrost it, should I leave the dough in the bag or take it out?
Thanks for your help.
Suzanne x
When I have a huge cookie order I always make the dough, refridgerate, bake the cookies then freeze them until I need them. Ive evven decorated them then frozen them. If you have time, you should try to freeze a completed cookie and see how it does.
Let it defrost wrapped. If you open it the outer dough may began to dry in the air before the center completely thaws. 
For the past 2 years, I've made 12 dozen sugar cookies for a cookie-exchange at my office. I work nearly 60 hours a week and dont get home until about 7:00 every night. I have to make the cookies in steps, due to my lack-of-time. The recipe is use makes for a big batch, usually about 75 cookies. I make two batches of dough, and then go to bed 
. The next day, (or 2 days.... or 3 days....) I roll out the dough, and cut them. I line a cookie sheet with parchment paper, lay the cut cookies on them, and then another layer of cookies, etc... until all the dough is cut. I wrap the whole cooke sheet with press-n-seal ( i ♥ that stuff!) I've had the cut-out dough in the fridge for up to a week before I started baking. This also really helps the cookies keep their shape, as I only take out one layer at a time and keep the rest in the fridge. I cool the cookies on racks, and just keep them (carefully) stacked in large, covered tupperwares for a day or two until i can decorate. When the finished cookies are ready, I usually have to give them out by then, so I never stored them in the freezer. The only time I have frozen decorarted cookies was in order to shio them. I got a postcard from the post office with tips for shipping cookies and baked goods, and they suggested freezing them overnight before shipping. I tried this once, and my friend said they looked great and tasted great when she got them. The icing was intact. 
Quote by @%username% on %date%
%body%