TIME TO START MAKING THE DOUGH.
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Holidays and Entertaining
TIME TO START MAKING THE DOUGH.
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ONE WEEKEND IN NOVEMBER I START TO MAKE DOUGHS FOR COOKIES. THE ONES I CAN FREEZE. I PUT THEM IN FREEZER ZIP- LOCK BAGS. SOMETIMES EVEN DOUBLE THE BAGS.I LABEL WITH TYPE,DATE AND BAKING INSTRUCTI
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Forums » Baking Forums » Holidays and Entertaining » TIME TO START MAKING THE DOUGH.

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Forums  »  Baking Forums  »  Holidays and Entertaining  »  TIME TO START MAKING THE DOUGH.

Re: TIME TO START MAKING THE DOUGH.

posted at 11/7/2010 9:25 PM EST
Posts: 7295
First: 6/23/2010
Last: 4/18/2014
I bake MANY different types of cookies in one day.   I spend a day making the dough - one kind after another, after another.  The recipes are taped to my cabinet doors and all the staple ingredients are lined up on the counter. 
Each batch is wrapped in plastic wrap and piled in the refrigerator. 
That night I clean everything and all is put into place. 
The next morning I start baking.  This works for me.

Re: TIME TO START MAKING THE DOUGH.

posted at 11/19/2010 12:18 PM EST
Posts: 2
First: 11/19/2010
Last: 11/19/2010
I
Renee
I could use help in finding a way to ice cookies. When I ice them, then stack them, they stick together and make a big mess! I let them air dry but have no success. Maybe it's the icing recipe? Can you tell me your way of icing them ? Thanks a bunch!
     Response to Re: TIME TO START MAKING THE DOUGH.:
All my delicate rolled butter cookies that take the longest to make I roll cut and bake then layer in a container with waxed paper for the freezer ahead of time.  That way I only spend one day sitting there icing and decorating all of them!!
Posted by Renee C

Re: TIME TO START MAKING THE DOUGH.

posted at 11/19/2010 2:33 PM EST
Posts: 482
First: 11/9/2009
Last: 12/17/2011
i use a very stiff frosting,
3 1/2 cups confetioner sugar

1/3 cup egg whites at room temp

1/4 teaspoon cream of tarter

 sift sugar into bowl. put half into mixer with egg whites.at high speed for 5 minutes.beat in cream of tarter. continue to beat whilegradually adding sugar until desired consistancy. the icing can be added to colore. i seperate into bowls. i double or triple batch.i fill piping bags as well.
 you can use the egg white merigine in the can.at michael's. you can also add a flavoring.frosting gets hard does not stick. i use it on my sugar, gingerbread and gingerbread houses. i hope it helps.

i also bake and freeze. so much easier...have fun. i hope i helped you. i was taking a break from baking.

Re: TIME TO START MAKING THE DOUGH.

posted at 11/20/2010 4:36 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Wow God Bless you Nancy.  I see you in my minds eye baking in heaven cause that is where your home will be when you are called!

Re: TIME TO START MAKING THE DOUGH.

posted at 11/20/2010 4:39 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Julie, what you seem to be making is called "royal icing".  I used this all the time making flowers for wedding cakes and yes icing on cookies.  I can still see those smiley face cookies in my sleep I made so many.  Sometimes I would add a little of flavoring to the icing.  I loved the almond flavoring....Yum!

Re: TIME TO START MAKING THE DOUGH.

posted at 11/20/2010 5:39 PM EST
Posts: 482
First: 11/9/2009
Last: 12/17/2011
elsa,
  i hear you. you can even smell them on you even after you take a shower.

Re: TIME TO START MAKING THE DOUGH.

posted at 11/21/2010 12:33 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
Cookies and breads freeze well but the fudge gets grainy.  I am not super woman so I pace myself and start my holiday treats right after Thanksgiving.  So the Monday after Thanksgiving I have flour on my hands and sugar on my fingers. 
Thanks Julie B for the website for the different fudges.  I will now have to give more recipes a whirl.....LOL

Re: TIME TO START MAKING THE DOUGH.

posted at 11/22/2010 2:48 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
I have frozen cookie dough up to six months and haven't had a change in taste or texture.  I even took it a step further, I rolled out some of the dough between a yard stick cut in half to make sure the dough is all the same height.  Then I put them on a wax paper lined tray and freeze for a couple of hours and then transfer them to a zip lock bag so it will be a snap to bake.  Some of my neighbors knock on my door and ask if they can have a cheater bag....So they take them home and and bake them as if they did all the work.  They know I love my work so that's why they are kind enough to take some off my hands (I think).  Remember to let the dough thaw out before baking.

Re: TIME TO START MAKING THE DOUGH.

posted at 11/22/2010 2:54 PM EST
Posts: 7295
First: 6/23/2010
Last: 4/18/2014
Elsa - I've never been brave enough to freeze the raw dough --- I've always frozen the finished cookies. 
You're making brave enough to try something that really makes more sense.

And frozen dough won't get smashed, will it?Embarassed

Re: TIME TO START MAKING THE DOUGH.

posted at 11/22/2010 7:32 PM EST
Posts: 90
First: 5/3/2010
Last: 5/31/2011
WOW....LADIES I'AM IMPRESSED BY ALL THE BUSY BAKERS.........GOOD JOB ...

Re: TIME TO START MAKING THE DOUGH.

posted at 11/23/2010 5:05 PM EST
Posts: 658
First: 8/8/2008
Last: 6/5/2012
yea smelling all this sugar gets me smashed into a happy mood!
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