Fresh Baked Cookies Anytime!

When you are ready to bake the cookies, remove the frozen dough from the freezer and let defrost in the refrigerator for several hours. If you’ve frozen the dough into balls, you can place them on a cookie sheet, allowing them to reach room temperature (approximately thirty minutes) and add a few minutes to the baking time.


I especially like to free mixed dough for sugar cookies and chocolate chip cookies. You can find the “Original Nestle’ Toll House Chocolate Chip Cookie” Recipe on their website (http://www.verybestbaking.com/recipes/re...


One reason I like to make sugar cookie dough and freeze is because I can thaw it completely out and modify it to make other types of cookies. Take for example the following sugar cookie recipe. This is one of my favorites because it is so versatile.

Variations:
* Once thawed roll the dough into balls and dip in a sugar- cinnamon mixture.

* Add oats and raisins to the thawed dough.


Tip: Use a glass to flatten the balls of dough will ensure that the cookies are round and uniform in size and shape by simply rubbing a little butter or margarine on the bottom of the glass and dipping it in sugar (plain or colored) then gently press down on the ball of dough flattening it out. Be sure to use a sturdy glass and not a wine type glass as the stem may snap when pressure is applied. Also, check for chips or cracks on the glass. As always, SAFETY FIRST.


Simple Sugar Cookies
½ cup butter
¾ cup sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all purpose flour
¼ teaspoon baking powder
½ teaspoon cream of tartar
¼ teaspoon salt

Colored or plain sugar (for decorating, optional)
Preheat oven to 375 degrees.
Cream the butter and sugar. Add egg. Blend in vanilla extract.
Combine dry ingredients.
Add the dry ingredients to the creamed mixture until well blended.
If you are going to cut the dough into shapes, you’ll want to shape the dough into a ball and flatten it out. This way, it’ll be much easier to roll out. Wrap in waxed paper and chill at least thirty minutes.
Once chilled, remove about a tablespoon of dough and roll into a ball; using the bottom of a glass that has been dipped in sugar gently flatten the dough. (All of your cookies will be uniform in shape and nice and round.)
If cutting into shapes, roll

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