Conference turris::cooks

    I start my Christmas cookies before Thanksgiving and freeze most
    of them.  I don't freeze cookies that have fruits in them--they
    will stay moist by themselves.
    
    I have never made anise cookies, but my Grandma Mangieri does, and they
    always taste great.  (She does freeze them.) I don't think the anise
    ages well, so without the freezing, they get a little funny.
    
    Yesterday I made three kinds of cookies and promptly freeze them.
    Another good reason to freeze them is: out of sight, out of mind.  
    NO ONE touches the cookies in the freezer, so my supply is safe.  
    I just make sure to have other stuff in the house, then my cookies 
    are respected.
    
    I did try to freeze the peanut butter cookies with the chocolate
    kisses on top.  I've never tried those before. I may live to regret
    it...I'll let you know.
    
    Judy

    pizelles [sp?] do NOT freeze well.
    ditto, lacies & madeleines
    
    springerles [sp?] freeze excellently well
    as do, pecan sandies and 'rocks'
    

                             -< freezing? cookies >-

Mandelbrot freezes very well...easy recipe is:

INGREDIENTS:

     1 CUP BUTTER
     2 CUPS SUGAR
     6 EGGS
     4 AND 1/2 CUP FLOUR
     1 TABLESPOON BAKING POWDER
     1 TEASPOON ALMOND EXTRACT
     2 (2 AND 1/3 OZ.) JARS CHOCOLATE SPRINKLES
     2 CUPS CHOPPED, TOASTED ALMONDS

PROCEDURE:

Cream butter and sugar.  Add eggs one at a time, beating well each time.
add flour, baking powder, and extract.  Mix.  Fold in chocolate 
sprinkles and almonds.  Place in 4 oiled 9 inch by 5 inch loaf pans;
dough will be approx. 3/4 inches deep.

bake at 350 degrees farenheit 20 to 25 minutes or until dry.  Turn out
onto cutting board and slice (serrated knife) into 1/2 inch wide pieces.
Do this while warm!

Place on cookie sheet and toast 5 to 10 minutes on each side (lightly
brown).  Makes 6 dozen.  Freezes forever!

    Toll House Mix does take to freezing in waxed paper. Remove from
    freezer, unwrap, and cut with freezer knife. Bake
    

    I know I'm planning ahead here, but how long can you freeze cookie
    doughs? (Sugar, choc chip, etc.) I was hoping to get my Xmas cookie
    dough made and frozen so all I'd have to do is bake and decorate later.
    
    thanks,
    beth
    
    

>    I know I'm planning ahead here, but how long can you freeze cookie
>    doughs? (Sugar, choc chip, etc.) I was hoping to get my Xmas cookie
>    dough made and frozen so all I'd have to do is bake and decorate later.
    
a general guide-line is to freeze cookie doughs, very well wrapped in
freezer wrap and then bagged in freezer bags (the wrap is airtight and
prevents freezer burn), no more than 3 months...so, start mixing
late this month and next...

erg...Christmas stuff already....and it is still in the 90's..I cannot
get into the mood.    
    

    YES! I do this all the time. THe real nice part about it is, if you
    divide the dough up into small portions then you can bake several differnt
    cookies all at one time, so you get a big variety with little work!
    
    I guess I better get started here!
    
    hannah

    My secretary just informed me that if you freeze spritz cookies
    after they're baked (and cooled), they are much softer when you
    actually want to eat them.  I hate dry and crisp spritz cookies!
    
    Colleen :*)

    How long can you freeze fudge? I was thinking I might get the pb,
    chocolate, and chocolate nut fudges out of the way (is FUDGES a word or
    is 'fudge' one of those always plural always singular words?) Anyway,
    can I freeze it and if so, how long?
    
    Thanks!
    ~beth

    I've frozen fudge for several months.  It also keeps very well
    unfrozen, wrap well, in a cool place.  All that sugar is a presevative!
    
    mj

    Well, if what you are looking for is a program that will calculate out
    your nutrition for you, COOKS is probably not as good a place to look
    as WEIGHT_CONTROL.  I think there is a similar note in there, re: PC's. 
    I *still* think you'd be better off with a book - even what you are
    looking for, ie: quick numbers.  It'll take less time to keep a pad of
    paper by the fridge, and every time you eat something, write down how
    many grams of fat it contains in one column, and how many you are
    saving from what you would *otherwise* eat in another column.  
    
    So, say you would ordinarily have tuna w/ mayo, chips, cookie and
    coffee w/ cream - 45 grams fat.  Make the substitutions I suggestion,
    and cut the total fat to 10 grams...so write 35 grams in the "saved"
    column.  That's 315 calories in fat alone that you are saving (9
    calories per gram.)  A pound is approximately (depending on your
    weight, metabolism, etc etc) 3500 calories.  So, just by changing your
    lunch in those small ways, you would lose a pound in a little over 10
    days.  (Change your dinner and breakfast similarly and you could triple
    that speed.)
    
    No PC required! :-)
    
    D! 

    
    I know it was a while ago that the topic involved freezing
    cookies/dough in preparation for the holidays, but I figured I would
    add this recipe in. I make up this dough and freeze it (since you have to 
    anyways) so I have it all set to be cut into cookies. They are
    delicious and really quick to whip up a few dozen at the last minute.
    
    
		CLIFFORD TEA COOKIES
		--------------------

Ingredients:

	1 cup butter at room temperature
	2 cups packed brown sugar
	2 eggs
	3 1/2 cups all-purpose flour
	1 teaspoon baking soda
	1/2 teaspoon salt
	1 cup chopped nuts

Directions:

	Cream butter and sugar throughly.
	Add the eggs and continue to beat.
	Sift flour, salt, and baking soda
	together 3 times. Stir into the
	butter mixture. Add the nuts. Pack
	the mixture in a loaf pan and leave
	in freezer overnight. 

	Preheat oven to 400 degrees Farenheit.
	Cut frozen loaf in half lengthwise
	and slice thin cookies. Place on
	ungreased cookie sheet and bake
	for 7 minutes. Watch them carefully.
	They will overcook quickly.

	NOTE: Keep dough in freezer when not 
	cutting, i.e., don't let the dough 
	start to thaw. It makes it hard to cut 
	the cookies.