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So long story short I have to bake around 20 dozen cookies. I have about 3 weeks to prepare. I want to make 3 or 4 different kinds of cookies. What can I do ahead to time to prepare for this? I am NOT a great baker, just ok and have not really made anything in this large of a quantity. Can I make dough ahead of time and freeze it? Any particular recipes that work good for freezing?<br>
Thanks!!
 

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Is there a particular reason why you want to make different kinds of cookies? I ask because I have a recipe that makes 20 dozen *fantastic* spice cookies. Lots of cookies, but not as much work as using several recipes.<br><br>
Regardless of how many recipes you decide on, when baking large amounts of cookies I use at least 2 baking sheets. That way, while one batch is baking, I can be preparing a tray to go in the oven as soon as one comes out.
 

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Make all the dough ahead of time and freeze it. Lay out a piece of plastic, and heap the dough up in the middle long ways, roll and squeeze it into a log, stick it in the freezer. When you're ready to bake, pull out a dough, make 1/4 inch slices off the end of the log, then pop the roll back into the freezer while you bake them. I usually take a piece of masking tape and label each log with temperature and baking time before freezing so I don't have to fumble with a book. But this way you can make 1 dough/day and have all those dishes done before you start baking. I've done this with all sorts of cookies, but works best for cookies that don't have chocolate chips/chunks because those don't slice nicely.<br><br>
Always let your sheet pan cool completely before putting dough on it for another batch. If you put dough on a hot pan, it will spread too much.
 

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There's an almond paste sold in the grocery store near the pie fillings... small jar with a baker on the front. Inside the label is a recipe for almond crescent cookies. I've frozen the dough before and they're still delicious.
 

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<div>Originally Posted by <strong>nomadmom</strong> <a href="/community/forum/post/9824186"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">Is there a particular reason why you want to make different kinds of cookies? I ask because I have a recipe that makes 20 dozen *fantastic* spice cookies. Lots of cookies, but not as much work as using several recipes.</div>
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any chance tou feel like sharing the recipe??<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:
 

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I'd just make the cookies in batches that are not overwhelming, say 2-4 and spread it out over a few weeks and freeze them ( after baking and decorating).
 

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<div style="margin:20px;margin-top:5px;">
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<div>Originally Posted by <strong>davmon</strong> <a href="/community/forum/post/9830155"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">any chance tou feel like sharing the recipe??<img alt="" class="inlineimg" src="/img/vbsmilies/smilies/loveeyes.gif" style="border:0px solid;" title="Loveeyes">:</div>
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Here it is.<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/smile.gif" style="border:0px solid;" title="smile"><br><br>
1-1/2 c. butter, softened<br>
2 c. sugar<br>
2 eggs<br>
1/2 c. molasses<br>
4 c. flour<br>
4 tsp. baking soda<br>
2 tsp. cinnamon<br>
1 tsp. *each* ginger, cloves<br>
1 tsp. salt<br>
additional sugar<br><br>
Cream the butter and sugar. Add eggs, one at a time, beating well after each addition. Add molasses; mix well.<br><br>
In a separate bowl, combine flour, baking soda, spices and salt. Add to creamed mixture and mix well. Refrigerate over night.<br><br>
Shape chilled mixture into 1/2" balls and roll in sugar. Place 2" apart on ungreased baking sheet. Bake in preheated oven at 375 degrees for 6 minutes or until edges just begin to brown. Cool 2 minutes, then remove to wire rack to cool completely.<br><br>
Some tips:<br><br>
I roll out 3-4 dozen at a time, keeping them on a plate until I have a free baking sheet. I keep the dough in the fridge while those are baking because it gets hard to roll if it gets too warm.<br><br>
For rolling the dough balls in sugar, I use a cake pan. Put several balls in at a time and tilt the pan back and forth until they're well coated.<br><br>
The cookies are meant to be slightly soft and chewy. After letting your first batch cool, try one. If it's crunchy, adjust your baking time (unless you prefer crunchy cookies!).<br><br>
If at any point you get sick of rolling the dough, you can make the balls bigger and it won't affect the outcome (except, obviously, you won't get 20 dozen).<br><br>
I usually only make these once a year -- they're a "must have" for my family at Christmas time. I think they'd be great in a healthier version (unrefined sugar, whole wheat flour), but, since they're a seasonal treat, we enjoy them in all their refined glory.<img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/yummy.gif" style="border:0px solid;" title="yummy">
 
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