If you will be needing cookies for parties or homemade gifts, make the cookie dough now and freeze it. When it’s time to bake that’s all you’ll have to do. A few of my favorites include chocolate chip cookie dough along with the following:
1 cup softened butter, 1/2 cup confectioner’s sugar, 2 cups plain flour, 1/4 tsp. salt, 1 cup pecan pieces.
Mix all and shape into bite-size balls. To freeze, place in Ziploc bags. To bake, place on a greased cookie sheet. Bake at 350 until brown. Roll in powdered sugar while hot, then once again when completely cool.
Make Ahead Cookies
1 cup butter, 1 packed cup brown sugar, 1 cup white sugar, 1 cup finely chopped pecans, 2 and 2/3 cups sifted flour, 1/2 tsp. salt, 1 tsp. baking soda, 2 large or jumbo eggs, 1 tsp vanilla.
Cream butter and sugar. Add eggs. Work in dry ingredients a little at a time. Add nuts and vanilla. With your hands, work dough into rolls about the diameter of a 50 cent piece. Dough will make 5 or 6 rolls. Wrap rolls in wax paper and refrigerate until chilled before slicing and baking. Or freeze rolls (wrapped in wax paper and aluminum foil.) When ready to bake, slice evenly no more than 1/4 inch thick. Bake at 350 degrees on lightly greased cookie sheet until cookies are golden. Baking time will depend on thickness of slices and whether chilled or frozen. but should be approximately 10 to 15 minutes. After baking, let cookies sit one minute. Lift off baking sheet with spatula onto wire racks to cool. Cool completely before packaging in airtight containers.