I think I´ll make a batch of sugar cookies tonight.
2007-12-03 01:50:44 · 19 answers · asked by Learning is fun! 4 in Food & Drink ➔ Cooking & Recipes
I've been making them since last week! I like to make them and deliver them to my neighbors, everyone gets a plate, everything from Ginger snaps to my oma's chocolate cookies.
2007-12-03 01:54:06 · answer #1 · answered by Anonymous · 0⤊ 0⤋
That depends on what I am making. I make many traditional European Christmas cookies like Springerle and Pfefferneuse. Those keep for a couple of months and really aren't very good until they are at least a couple of weeks old, so I generally make a batch right after Halloween that will be ready in early December and another closer to Thanksgiving that will be optimal for Christmas.
Some cookies I make up the dough as I have the ingredients or the time or simply the whim - things like sugar cookie dough to have on hand for the kids to bake and decorate, dough for ginger cookies, oatmeal cookies, etc. Doughs that are rich in butter or lard generally freeze very well and stay good for several months frozen.
One trick I like to use is to drop, shape or cut my cookies, put them quite close together on cookie sheets and freeze them, then once they are frozen pack the frozen shaped dough into freezer containers with waxed paper between the layers. That makes it very easy to take out just a tray or two of cookies when someone drops in unexpectedly and bake them fresh. No need even to thaw - just add a minute or so to your baking time. By the way, this is something that I do all the year round.
Other cookies are very fragile and do not keep well - things like meringue kisses, lace cookies and kifli. I bake those at the very last minute - at most the day before I want to serve them.
Something else to remember about Christmas cookies: Often the cookie itself will stay fresh and nice for a couple of weeks but the frosting on top will look ragged long before the cookie has gone over. I often store the cookies unfrosted, then add the frosting the day or day before I am going to serve or package them. By the way, this applies to chocolate coatings too.
2007-12-03 02:10:19 · answer #2 · answered by livsgrandma 5 · 0⤊ 0⤋
Usually the week before Christmas or they'll end up getting eaten and I'll have to bake more. I used to make about 8 or 9 different kinds, but this year I'm scaling back a bit and will make only about 4 or 5 kinds. I'm going to make Magic Cookie Bars for my husband, Russian Tea Cakes, shortbread, sugar cookies and probably my homemade toffee. I usually give more away than what we eat, which is good, because I really need to get back on my schedule for losing weight and exercising.
2007-12-03 02:13:43 · answer #3 · answered by 2Beagles 6 · 0⤊ 0⤋
We made some with all the little kid-cousins the day after Thanksgiving, when the family was together. Most got eaten that weekend. We experimented with pre-rolled sheets of sugar cookie dough my sister bought at Sam's Club and they weren't bad! It even came with red and green packets of frosting. We made white frosting and added all sorts of sprinkles and the kids had a blast!
I made Chanukkah cookies yesterday with my 4 year old and we had fun doing that, too!
Also on the list are spice cookies and others for the season. You have to pace yourself!
2007-12-03 02:02:56 · answer #4 · answered by Tseruyah 6 · 0⤊ 0⤋
Anytime after Thanksgiving.
But, your major baking marathon should be done 1-2 days before Christmas Day. I'd say 1-2 days before Christmas Eve.
Hell, anytime is the right time for yummy cookies!
Foodnetwork.com has the very BEST recipes...you HAVE to make their Mexican Wedding Cookies...these are melt-in-your-mouth kinds and EASY!!!
Elysabeth Faslund...Poemhunter.com
2007-12-03 02:04:45 · answer #5 · answered by Elysabeth 7 · 0⤊ 0⤋
Cream Cheese Delights a million/2 cup margarine a million pkg 3 ounce cream cheese a million/2 cup sugar a million egg yolk a million tsp vanilla a million cup flour a million tsp salt halved marashino cherries Cream margarine, cream cheese and sugar. Then upload egg and vanilla. combine flour salt steadily to the creamed combination. Drop by tsp. proper each and every with a nil.5 of a cherry. Bake at 350% for 12-quarter-hour. Cool previously taking over.
2016-10-10 03:37:04 · answer #6 · answered by menachekanian 4 · 0⤊ 0⤋
I make all my cookie dough ahead of time. As a matter of fact...I'm making about 15 batches of dough today. I'll freeze the dough and as I need it I'll take out what I need. I freeze the dough in freezer containers in balls about the size of a tennis ball. I only take out as many balls as I think I'll need and leave the rest in the freezer. It works great. That way...the cookies don't get stale..and freezing cookies doesn't always taste great. Good luck.
2007-12-03 03:03:03 · answer #7 · answered by Raylee 4 · 0⤊ 0⤋
the kids and i baked some cookies this past weekend for my father, brothers and their families. so i made some banana nut bread, snickerdoodles, choco chips and sugar cookies with green or red sprinkles. this weekend when the kids are with their father i'll be making tamales, then the following weekend i'm making spritz cookies for all our neighbors! happy baking everyone!!
2007-12-03 02:06:23 · answer #8 · answered by ? 5 · 0⤊ 0⤋
U should start making x-mas cookies when it is x-mas eve if ther for x-mas eve night party. Or u can make them like a week before x-mas.That is my suggestion.
2007-12-03 02:01:29 · answer #9 · answered by Tweety 1 · 0⤊ 0⤋
Proper cookie preparation must start early for Quality Control Testing. As mentioned it time. Normally the first run should be sent to Quality Control for proper digestion. :-D
Once approved you ready for mass production.
2007-12-03 02:00:11 · answer #10 · answered by Snaglefritz 7 · 1⤊ 0⤋