Freezeable Cookie Dough
Newsgroup: rec.food.baking/Dani

I tried this just recently! I used the regular chocolate chip cookie recipe from the back of a "Baker's" chocolate chip package. I divided the dough in four, cooked a couple of dozen, and put the other three quarters in the freezer. I spread each quarter into a sort of flat square on plastic wrap, so it would store easily in the freezer and thaw quickly.

Worked like a charm! When we wanted some fresh-baked cookies I'd preheat the oven and, as it was warming up, place the cookie dough on the table to thaw. (I tried putting it over the little "vent" in the oven, thinking the heat that escaped would help thaw the dough, but it worked too well and I got some melted chocolate chips that way..) When the dough was thawed enough to spoon onto the cookie sheet, I just baked as usual. Yum!

Give it a shot with your fave. cookie recipe... maybe just start with enough for one dozen, so if it turns out really bad you haven't lost much.

Basic Cookie Dough with 4 Variations
Recipe By : Woman's Day

1 cup butter or margarine -- softened
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1 egg white
1 1/2 teaspoons vanilla extract
3/4 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups flour

Beat all ingredients except flour in a large bowl with mixer on medium speed until fluffy. Reduce speed to low, gradually add flour and beat just until blended. Divide dough in 2 equal portions (about 1 1/2 cups each). Prepare each portion as directed in recipe.

Chocolate-Cherry Swirls
Recipe By : Woman's Day
Serving Size : 36

1 portion (1/2 recipe) Basic Cookie Dough -- room temperature
2 tablespoons unsweetened cocoa powder
1/4 cup dried cherries -- finely chopped
1/2 teaspoon almond or vanilla extract

Divide dough in half and place each half in a medium bowl. Add cocoa powder to 1 bowl, cherries and extract to the other. Stir each until added ingredients are blended.

Place each half dough between sheets of waxed paper. With a rolling pin, roll each into a 9x6-inch rectangle. Remove top sheets of paper. Invert cherry layer on top of chocolate layer. Freeze 10 minutes until slightly firm. Remove paper from top and roll up tightly from a long side, pressing together any cracks in chocolate dough as you go. Wrap in waxed paper and freeze 1 1/2 hours or until very firm.

Heat oven to 350 degrees.

Cut log in 1/4-inch thick slices. Place 1-inch apart on ungreased baking sheets. Bake 10-12 minutes until bottoms are light golden. Cool on sheets on wire racks 2 minutes. Remove to racks to cool completely.

Coconut-Lemon Thins
Recipe By : Woman's Day
Serving Size : 40

1 portion (1/2 recipe) Basic cookie Dough -- room temperature
1/2 cup finely chopped toasted pecans
1/2 cup toasted sweetened flake coconut
2 teaspoons finely grated lemon rind

Glaze
1/2 cup confectioners' sugar
2 teaspoons lemon juice
2 teaspoons water

Put dough, pecans, 1/4 cup coconut and lemon rind in a medium bowl. Stir with wooden spoon until blended.

Place on a sheet of waxed paper and shape into a 10-inch long log. Wrap in waxed paper and freeze 1 hour or until firm enough to slice.

Heat oven to 350 degrees.

Cut log into 1/4-inch thick slices. Place 1-inch apart on ungreased cookie sheets. Bake 10-12 minutes until edges are light golden. Cool on sheets on wire racks 2 minutes. Remove to racks to cool completely.

Glaze: Whisk or stir ingredients in a medium bowl until smooth. Brush top of cookies, sprinkle with remaining toasted coconut and let stand to set.

NOTES : To toast coconut and pecans: toasting one at a time, spread nuts and coconut on a rimmed baking sheet or a paper or other microwave-safe plate. Bake in a 350 degree oven or microwave on HIGH, stirring a few times, 8-10 minutes in the oven (4-4 1/2 minutes in the microwave) until fragrant and lightly browned. Let nuts cool completely before chopping.

Espresso Crisps
Recipe By : Woman's Day
Serving Size : 38

1 portion (1/2 recipe) Basic Cookie dough -- room temperature
2 teaspoons espresso powder or granules

decoration
1/2 cup semisweet chocolate chips
38 chocolate coffee-bean candies

Put dough and espresso powder in a medium bowl. Stir until blended. Place on a sheet of waxed paper and shape into a 9 1/2-inch long log. Flatten sides to form a 2-inch wide rectangular log, keeping it 9 1/2-inches long. Wrap in waxed paper. freeze 1 hour or until firm enough to slice. Heat oven to 350 degrees.

Cut log in 1/4-inch thick slices. Place 2-inches apart on ungreased cookie sheets. Bake 10-12 minutes until bottoms are golden. Cool on sheets on wire racks 2 minutes. Remove to rack to cool completely.

To decorate: Place chocolate chips in a 1 gallon ziplock freezer bag. Microwave on HIGH 30 seconds. Press bag to see if chocolate has melted. If not, repeat at 5 second intervals. Knead bag until chocolate is smooth. Snip top off bottom corner and pipe zigzag designs on cookies. top each with a chocolate coffee-bean candy; let stand until chocolate sets.

Oatmeal-Cranberry Drops
Recipe By : Woman's Day
Serving Size : 30

1 portion (1/2 recipe) Basic Cookie Dough -- room temperature
2 tablespoons molasses
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 cup dried cranberries
1/2 cup quick-cooking oats
1/2 cup chopped, toasted pecans

Glaze
1/2 cup confectioners' sugar
1 tablespoon milk

Heat oven to 325 degrees.

Put dough, molasses, cinnamon and ginger in a medium bowl. Stir to mix well. Add dried cranberries, oats and nuts. Stir until blended.

Drop slightly rounded tablespoons of dough 3-inches apart on ungreased cookie sheets.

Bake for 11-13 minutes until bottoms are light golden. Cool on sheets on wire racks for 2 minutes. Remove from sheets to racks to cool completely. Stir Glaze ingredients in a medium bowl until smooth. Drizzle over cookies with a fork.