Sunday, June 14, 2009

Freezing Cookies

http://whatscooking america.net/ Cookie/CookieTips.htm

Freezing Cookies:

For a longer storage you should freeze baked cookies in airtight freezer containers, freezer bags, or aluminum foil. NOTE: Don't use cardboard containers because they pick up freezer odors. They can be frozen up to twelve months.

First put a piece of waxed paper or foil in the bottom of the container. Then, place the cookies so they aren't touching and separate the layers with waxed paper or foil to protect. Seal tightly.


Before serving the cookies make sure you thaw them in their original freezer wrappings (so that condensation forms on the wrapping, not on the cookie). Crisp cookies may soften when thawed after freezing; to re-crisp, put them in a 300°F oven for 8 to 10 minutes.


Freezing unbaked cookie dough: Most cookie dough freeze extremely well and can be kept frozen for up to 3 months. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-as well as freezer burn-wrap the dough securely twice.

It's also a very good idea to write the type of cookie dough and the date it was frozen on the outside of the package. When you are ready to bake simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.

The cookie dough that freeze best are shortbreads, chocolate chip, peanut butter, refrigerator, sugar, and brownies, just to name a few. The types of cookie dough that do not freeze well are cake-like cookies and cookies that have a very liquidly batter, such as madeleines and tuiles.

When ready to use, the dough should be thawed in the refrigerator because it needs to be quite cold and firm to be cut into even slices. You can even slice it frozen if you want to, you just need a really sharp knife and a little elbow grease.

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