There are, by my count, at least seven levels of fried chicken. The worst of them is good; the best, which I waited forty-four years to find, led to what can only be called an out-of-body experience. Let’s start at …
How to Save Cookie Dough
Making a giant batch of cookies can be a great way to use up extra ingredients you have lying around. It can also save you time in the future, as you can simply save the cookie dough and bake it when you are ready for fresh cookies. Depending on how soon you want to use your extra dough, you can save it in the refrigerator or the freezer. Refrigerated dough will stay good for several days, while frozen cookie dough will stay good for up to three months. Add this to my Recipe Box.
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Instructions
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Place the cookie dough on a cookie sheet in the same configuration as you would actually bake it. If the recipe calls for balls of dough, for example, make balls of dough then place them on a cookie sheet. If, on the other hand, the recipe calls for slices of dough, cut the dough into slices and place them on a cookie sheet.
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Put the entire cookie sheet containing the dough into the freezer. Freeze until the cookies are firm and hard. The time this will take depends on the size of your dough pieces and their ingredients, but it may take up to a few hours.
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Remove the cookie sheet from the freezer and carefully remove the frozen pieces of cookie dough from the sheet. Put the frozen cookie dough pieces into a resealable freezer-safe plastic bag. Seal the bag, removing as much air as possible.
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Freeze the cookie dough until you are ready to use it or for up to three months. Bake the cookies as normal from the frozen dough, increasing the baking time by a few minutes if necessary.
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Tips & Warnings
Consider labeling the bag to help you remember the type of cookie dough inside and the date you froze it.
References
Resources
- Photo Credit assorted cookies image by William Berry from Fotolia.com
