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Holiday Cookie Baking & Freezing

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• Cookie Recipes
• Decorating Cookies
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  • Use shiny aluminum pans for the most evenly baked and browned cookies. If the pans are thin, stack two to give the cookies some "insulation."

  • To prevent the dough from sticking to cutters, dip cookie cutters in confectioners' sugar or flour between cutting cookies.

  • Roll cookies out on waxed paper covered countertop. To keep the paper from slipping, sprinkle a little water on the countertop first.

  • Freeze cookie dough for up to a year in airtight freezer bags or foil. Drop cookies (unbaked) may be frozen on cookie sheets and transferred to freezer bags; let stand at room temperature for about 30 minutes before baking.

  • Always cool the pan before using it for the next batch. Run cold water over it and dry to speed things along.

  • If freezing frosted cookies, freeze them individually on an uncovered tray or baking sheet, then transfer to labeled freezer bags. Baked cookies may be kept frozen for 4 to 6 months.

    More Holiday Cooking and Baking
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    Holiday Cookie Decorating
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