Freezing Nfsc?

Baking By sanfree Updated 6 Jun 2009 , 3:34pm by smbegg

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sanfree Posted 6 Jun 2009 , 6:46am
post #1 of 5

I have an order for cookies for June 14th. I just finished baking 6 doz NFSC. Should I freeze them? If so.....freeze now....decorate later?
Thanks for your help!

4 replies
dlinnane Cake Central Cake Decorator Profile
dlinnane Posted 6 Jun 2009 , 9:35am
post #2 of 5

They freeze beautifully - just make sure they are carefully wrapped and you've removed all the air possible from the wrapping. I use large freezer bags, and sometimes will use a straw to draw out extra air space right before sealing the bag. As far as decorating first, I'm too chicken - afraid of colors bleeding together. Would love to hear from others about that!

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cylstrial Posted 6 Jun 2009 , 2:30pm
post #3 of 5

How long can you keep dough frozen? I'm thinking like 2 months? Thanks!

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dlinnane Posted 6 Jun 2009 , 3:28pm
post #4 of 5

I would try not to go more than two months - the shorter the time, the better. But if they're well-wrapped, without much air, they should hold up well in the freezer - I don't really know how long they can go!

smbegg Cake Central Cake Decorator Profile
smbegg Posted 6 Jun 2009 , 3:34pm
post #5 of 5

I freeze mine3 in a deep freeze and they keep for months. I would not do more than a month if I were selling them, but for me and my family I have eaten them 6 months old and they taste fine.


Stephanie

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