What Is Your Cookie Schedule For The Holidays?

Baking By Writecakes Updated 17 Nov 2009 , 4:56pm by FullHouse

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Writecakes Posted 9 Nov 2009 , 7:35pm
post #1 of 16

I have quite a few to do for gifts this year. That's all I'm giving - trays full of yummy decorated cookies. I'm wondering when to start - and what to start first though. How long do they keep? How do I store them? How early can I begin? Any help would be so appreciated. I want to have fun with this instead of rushing around being overwhelmed because of a time crunch. Thanks for any advice you have icon_smile.gificon_smile.gif

15 replies
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globalgatherings Posted 9 Nov 2009 , 7:54pm
post #2 of 16

Hi there,

There have been many threads on here in the past on how to freeze decorated cookies. This is the first year I will be trying it, hope it works. I'm not real good on this computer stuff, but I'm sure someone will come on here and give you the link to go to that will give you all the great instructions on freezing and thawing. I'm going to start today on my holiday baking and freezing. Good luck to you and if you don't get the link, I'll try to help you, I just haven't figured out how to transfer the link onto my post, sorry!

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globalgatherings Posted 9 Nov 2009 , 8:09pm
post #3 of 16

on page 2 in this cookie forum, find the post that says, " freezing cookies already iced" Good info, a couple people on there say they successfully do it all the time thumbs_up.gif I'd probably only use royal icing tho, it sounds like fondant doesn't freeze well.

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Writecakes Posted 9 Nov 2009 , 11:21pm
post #4 of 16

Thanks so much - I tried to use the search feature but it wasn't working. I'll try again icon_smile.gif

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andpotts Posted 10 Nov 2009 , 5:00am
post #5 of 16

Hi Amy! Looks like you'll be able to work out a timeline from the other post about freezing your cookies. I only did about half a dozen mid sized decorated cookies per basket along with other stuff.

But I just wanted to tell you the big hit of my Christmas goodie baskets last year were Oreo Truffles! They are so easy to make and so good (I used the limited edition candy cane oreos). Those truffles are all that anyone talks about almost a year later!

People absolutely love getting these baskets for the holidays, they don't understand that making this stuff is so much fun for us icon_smile.gif

Good luck! thumbs_up.gif

The truffles are the 2 rows on the left.

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globalgatherings Posted 10 Nov 2009 , 7:06pm
post #6 of 16

andpotts, could you please share your oreo truffle recipe, never heard of them, sounds great

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pbeckwith Posted 10 Nov 2009 , 7:50pm
post #7 of 16

Don't forget about nut rolls and pumpkin rolls. Make them up, freeze them, thaw and cut. Yummy. Most of my cookies get frozen. Sugar cookies with Toba's glaze. The only think that doesn't get frozen are the chocolate covered things like turtles, etc.

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andpotts Posted 10 Nov 2009 , 9:59pm
post #8 of 16

Here you go, there are lots of variations you can do, like I said I used the candycane oreos and they were sooo good, but I love mint and chocolate.

I also made a mixture of milk and semi sweet for dipping to try to cut over the top sweetness and they were TDF!! I used a wilton chocolate pro pot and that little plastic dipping tool set and it was so much easier for me for dipping.

Oreo Truffles
1 lb Oreo cookies (about 3 sleeves)
8 ounces cream cheese (room temperature )
1 lb milk chocolate (I use 1/2 milk, 1/2 semi-sweet)
1/2 lb white chocolate

Using a food processor, grind cookies to a fine powder.
With a mixer, blend cookie powder and cream cheese until thoroughly mixed (there should be no white traces of cream cheese).
Roll into small balls and place on wax-lined cookie sheet.
Refrigerate for 45 minutes.
Line two cookie sheets with wax paper.
In double-boiler, melt milk chocolate.
Dip balls and coat thoroughly. With slotted spoon, lift balls out of chocolate and let excess chocolate drip off. Place on wax-paper-lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. Store in airtight container, in refrigerator.
I have even popped these in the freezer and they did fine!

You could also add about 1/2 teaspoon of different extracts for flavor variations too!

How to Easily Dip Truffles
To easily coat truffles with the melted chocolate, add truffles, in batches, to bowl of melted chocolate. Then use two forks to roll truffles in chocolate until evenly coated. Remove the truffles with forks and allow excess chocolate to drip back into bowl before placing truffles on prepared baking sheet.

Special Extra
Sprinkle truffles with colored sugar or sprinkles in addition to or in place of the cookie crumbs.

How to Soften Cream Cheese
Place completely unwrapped package of cream cheese in microwaveable bowl. Microwave on HIGH 10 sec. or just until softened. Add 15 sec. for each additional package of cream cheese.


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globalgatherings Posted 10 Nov 2009 , 11:00pm
post #9 of 16

Thank you!! andpotts

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sweet-thing Posted 16 Nov 2009 , 3:04am
post #10 of 16

YUM!!! icon_lol.gif

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Lita829 Posted 16 Nov 2009 , 3:24am
post #11 of 16

I plan to make candies on Day #1. I plan to bake and decorate the rolled cookies on Day#2. I also plan to mix the drop cookies doughs and freeze that day. Day #3 I plan to bake the drop cookies. At the end of that day I plan to assemble and package.

I'll do it it all over again the following week.

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Writecakes Posted 16 Nov 2009 , 5:50pm
post #12 of 16

Wow! Thanks so much for the info! You are all so kind! icon_smile.gif

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Rebealuvsweets Posted 17 Nov 2009 , 3:50am
post #13 of 16

Thank u andpotts! I think I will see if I can put them on a candy stick and put in a cellophane bag and ribbon. They sound soo yummy....

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prterrell Posted 17 Nov 2009 , 2:52pm
post #14 of 16

I start holiday baking, well, today actually, as I'm making up my mince and starting the dried fruit macerating in rum and citrus juices for fruit cake today (actually a bit later than I originally wanted to be with this, but have not had the time to start before today). I'll bake the fruit cakes this weekend so they have plenty of time to mature and be soaking up lots of lovely brandy.

I start actively on the Christmas baking just after Thanksgiving, by Dec 1st at the latest. I bake at least one kind of cookie or cake a day (I used to do nut/fruit breads as well, but have since dropped those from the baskets in favor of homemade candies).

I put cookies in gallon sized freezer bags and pop them in the deep freeze. Cookies that are coated in powdered sugar go into the freezer "naked" and I wait and do the PS when I am assembling baskets and trays.

I am doing quite a few sugar cookies with the edible wafer paper from Fancy Flours this year, so those will also be frozen "naked" and I will frost and add the wafer paper the day before assembling the baskets and trays as any possible condensation from thawing may cause the ink on the paper to run. Sugar cookies that are frosted with glace will be frozen already frosted and then I'll add any RI/edible sugar embellishments after they've thawed.

Chex mix can be made a week or so ahead and stored in airtigh containers or zip top bags. Spiced/glazed nuts can also be be made ahead. Ganache based truffles can be made ahead and stored in the fridge. Hard candy can be made at any time. Popcorn balls, homemade marshmallows, and any candy/cookie made with marshmallows I wait and make as last minute as possible.

My sister's birthday is on Dec 23rd, so we always celebrate her birthday when DH and I are in town for Christmas, so I have her birthday cake to bake just before our trip as well.

So, the season of Advent in our house is pretty much the season of baking! icon_biggrin.gif

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Writecakes Posted 17 Nov 2009 , 4:53pm
post #15 of 16

Thank you! Your goodies sound so delicious! icon_smile.gif

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FullHouse Posted 17 Nov 2009 , 4:56pm
post #16 of 16

Prterrell, would you be willing to share your fruit cake recipe? It sounds wonderful. Totally understand if you keep it to yourself though icon_smile.gif.

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