Freezing unbaked cookie dough Most cookie dough's freeze extremely well and can be kept frozen for up to 4 or 6 weeks. The most important thing to keep in mind is that the dough will absorb any odd odors present in your freezer if it's not properly wrapped and sealed. To prevent this smell-sponge effect-as well as freezer burn-wrap the dough securely twice. It's also a very good idea to write the type of cookie dough and the date it was frozen on the outside of the package. When you are ready to bake simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead. The cookie dough's that freeze best are shortbreads, chocolate chip, peanut butter, refrigerator, sugar, and brownies, just to name a few. The types of cookie dough's that do not freeze well are cake- like cookies and cookies that have a very liquidy batter, such as madeleines and tuiles. Freezing already baked cookies Freezing baked cookies is a great way to preserve their freshness. Baked cookies will keep in the freezer for up to 3 or 4 weeks. As with freezing cookie dough, the most important thing to keep in mind is that you don't want your cookies to absorb any odors. Double-wrap the cookies securely and write the date and the type of cookie on the outside of the package. When you are ready to eat your frozen cookies, just let them come to room temperature, or, for you impatient types, pop them in the microwave on high for about 30 seconds. (Times will differ depending on the size of cookie you're defrosting.) We still haven't come across a baked cookie that doesn't freeze well. So feel free to freeze loads of assorted cookies to keep yourself supplied with yummy goodies, any time. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These look very pretty layered in a jar or those clear plastic candy type bags (seal these VERY well, they are not as airtight as a jar). Rum Ball Gift Mix Layer the ingredients in an airtight jar or tightly sealed cellophane bag. Place directions on the jar or tied on to the package with a ribbon. You can tie the baggie with the "dusting" powder (sugar) with this ribbon. A clever way is to use a baggie big enough that you can tie it off at the end and still be able to tie in the center evenly so that it looks like snowballs or a bow tie. Ingredients: 2 T. cocoa 1 c. powdered sugar 2 1/2 c. vanilla wafers, crushed 1 c. chopped pecans Tie on a baggie with additional 1/2 c. powdered sugar with a bow. Directions: You will need: 1/4 c. rum 2 T. light corn syrup Sift together cocoa and powdered sugar. Combine and stir in 1/4 c. rum with 2 T. light corn syrup. Add vanilla wafers and chopped pecans. Roll and form ingredients together into balls. Dip each ball into powdered sugar, or put them in a plastic bag and shake them in the sugar. Makes 25 rum balls. Pecan Sandies Layer the dry ingredients in an airtight jar or tightly sealed cellophane bag. Seal the powdered sugar separately. 1 cup toasted pecans, finely ground 6 tablespoons granulated or confectioners' sugar 2 cups all-purpose flour 1 teaspoon kosher salt 1/4 cup confectioners' sugar, for sprinkling Directions: You will need: 1/2 pound (2 sticks) unsalted butter, at room temperature 2 teaspoons vanilla extract 1. Preheat the oven to 350 degrees. Lightly grease a cookie sheet and, if desired, line with parchment paper. 2. Place the pecans, butter, sugar, vanilla, flour, and salt in the bowl of a mixer fitted with a paddle and mix until well combined. Roll into one big ball, cover with waxed paper or plastic wrap, and refrigerate until firm, about 1 to 2 hours. 3. To form the cookies, break off small pieces and roll into 1-inch balls. Place on the prepared cookie sheet and flatten each ball into a flat disk using a wet water glass or your hand. 4. Transfer the cookies to the oven and bake until they begin to brown, about 14 to 16 minutes. Cool for 2 minutes, remove to a rack, and sprinkle with the confectioners' sugar. Cool the cookie sheet between batches. Makes: about 3-4 dozen BROWNIE MIX Ingredients 2 1/4 C white sugar 2/3 C unsweetened cocoa powder 1/2 C chopped pecans 1 1/4 Cs all-purpose flour 1 t baking powder 1 t salt Pour sugar into a clean and dry one quart jar. Press down firmly. Add cocoa powder and press down firmly. Pour in chopped pecans, make sure pecans are evenly layered in the jar. Combine flour, baking powder and salt. Pour into jar and seal. Attach the following directions to the jar: Empty mix into large bowl. Use your hands to mix thoroughly. Add 3/4 cup of butter or margarine and 4 slightly beaten eggs. Mix until completely blended. Spread batter into a lightly greased or sprayed 9 x 13 inch pan. Bake at 350 degrees for 30 minutes or until done. Cool in pan. Cut into 2 inch squares. Blondies Layer the dry ingredients in an airtight jar or tightly sealed cellophane bag. 1 c. packed brown sugar Combine the following well and use as one layer: 3/4 c. flour 1/2 t. baking powder 1/4 t. salt 1/2 c. to 3/4 c. chopped pecans or walnuts 6 oz. bag of chocolate chips (optional) Directions: You will need: 6 T. butter or margarine 1 large egg 1 t. vanilla Bring the ingredients to room temperature. Preheat oven to 350 degrees. Grease an 8" X 8" pan; then line with waxed paper and butter paper. Place butter, sugar, egg, and vanilla in a large bowl. Beat on high with electric mixer for 1 minute. Sprinkle flour blend over butter mixture and mix on low until all the flour is just moistened, about 15 seconds. Don't over beat. Stir in nuts and chips. Spread evenly in the pan with a spatula. Bake 25 to 30 minutes. Let cool in the pan. Turn out and peel off paper. Cut into bars or squares. HEARTY BEAN SOUP MIX Ingredients: 1/4 C dried garbanzo beans 1/4 C dried navy beans or lima beans 1/4 C dried red kidney beans or pinto beans 1/4 C dried whole or split peas 3 T minced dried onion 2 T whole wheat berries (optional) 2 T pearl barley 2 T dried celery flakes 2 t. instant beef bouillon granules 1/2 t. dried basil, crushed 1 bay leaf Dash Salt Combine all ingredients in a plastic bag or layer in an airtight container. Store, tightly sealed, until needed. Add the following recipes when giving the gift: BASIC HEARTY BEAN SOUP: Combine contents of package with 7 cups water in a 3-quart saucepan. Bring to boiling; reduce heat. Cover and simmer 2 minutes. Remove from heat, cover, and let stand 1 hour. (Or soak bean mixture in the water overnight in a covered pan.) Do not drain. Bring beans and liquid to boiling, reduce heat. Cover and simmer 1-1/2 to 2 hours or until beans are tender. Remove bay leaf. Season to taste. Makes 6-8 side dish servings. MEATY BEAN SOUP: Follow basic recipe through the soaking step. Add 1 3/4-1 pound smoked pork hock or beef shank crosscuts. Bring to boiling; reduce heat. Cover and simmer 1 hour for pork hocks or 1-1/2 hour for beef shanks. Remove meat, chop coarsely and return to soup. Remove bay leaf. Add 1 16-oz. can tomatoes, cut up and undrained. Add one medium carrot, chopped. Cover and simmer for 30 more minutes. Season to taste. Makes 4-6 servings. SPICY BEAN POT: Follow basic recipe but reduce water to 5-1/2 cups. Remove bay leaf. Brown 1/2 pound ground beef and drain off fat. Add 1 tsp. chili powder and cook 1 minute. Add to bean soup along with 1 10-oz. can Rotel. Heat through, stirring occasionally. Season to taste. Serve in tortilla bowls or with corn chips. Garnish with jalapenos, if desired. Makes 6-8 main-dish servings. CHEESY BEAN SOUP: Follow basic recipe through the soaking step, except reduce water to 4 cups. Remove bay leaf. Mash beans slightly. Add 2 cups milk and 6-oz.cubes of cheese (American, Cheddar, or smoked). Cook and stir until beans are soft. Makes 4-6 main dish servings.