Need some advice

[mother christmas]

With my busy time schedule with our business in December. I spend one day making all cookie dough and then baking, as well as pasty for my mincemeat tarts.

Can I make the dought ahead and either put it in the fridge until I need it, or what is the best thing to do?

[DoubleA]

From what I have done, as long as you wrap it tightly then you are okay.
For my pies and tarts I can leave the dough in the fridge for a couple days then just let it sit out so I can roll it. Not too familiar with the cookies though, Ive tried a few recipes where you roll them and bake them later but Im not sure if it works for all kinds.

[lightitup]

I make all my cookie doughs up one day and cook them the next day or two. Then I freeze my baked goods till it is time to do my tins. They will freeze very nicely once they are baked. I usually bake them in October and freeze them till December and then I pack them up and give them out the next day. They taste fresh if you freeze them right away.
I freeze them as soon as they are cool enough to handle. I do each batch right away as it is fresher when you take them out of the freezer.
When I freeze them I put them in a hefty ziploc bag. I stick a straw in the bag and suck out all the air then I stack each bag in a tupperware container just to keep them from having something stacked on top of them and break them.
When I take them out of the freezer I immeadiatly take them out of the bags so they don't get soggy and lay them on racks to thaw for a few hours then I get the tins ready and start adding them.
I hope this helps with your cookie making this year.


I do the same with my Christmas mice and chocolates but I don't make them till November towards the middle. That way the chocolate won't turn on you. One month max on them.
My bread loaves are done up all in one day and frozen till it is time to give them out. I do banana nut, zuchinni, pumpkin spice, and yule log loaves. Yummy.
I have a few family members that are diabetics and I make them sugar free sweets but those do not freeze well so make them up and bake them right away and give them out no more than a week ahead of time. shelf life is only three weeks then toss them.

[commomom]

I know that one of the ladies I go to church with makes a huge batch of sugar cookie dough and freezes it because she does a cookie exchange and the dough freezes pretty good. I also make a spiced butter cookie dough that seems to freeze pretty well. I think most of your cookie cutter type of doughs will freeze pretty well. I'm not sure about drop cookies though.

As far as pie dough, I use a tart pastry dough that seems to do pretty well for a couple of days in the fridge, but if it starts to look a little gray, that's not so good.

Hope this helps.

[Rennabelle]

I make my dough for cookies and either refrigerate them for up to 5 days or freeze it for up to 3 months. Was told it could be longer but find that the cookies lose their fresh taste when froze longer.
When I freeze my baked cookies, I don't frost them until after taking them out of the freezer, that way when frosted they look nice. Sometimes the frosting gets messy in the freezer when you have to move them around.
Muffins and breads freeze nicely also and also taste better when frozen as the flavors age.