In another month we will enter “the holiday season.” As you know, October-December is the busiest time of the year! All of us would love a little something to whip up for neighbors or guests and homemade is the best!
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All of us have our delicious holiday cookie recipes, but few of us have time to whip them up at the drop of a hat so here’s an idea – make them now and bake them later. It works. I do it all the time. There are two fabulous ways of freezing your cookie dough so that you can bake them (8-10 minutes!) whenever you need them during that frantic time of year.

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METHOD 1: Simply make your cookie dough and roll it into a log in wax paper. Then cover wax paper cookie roll with foil and freeze. When you are ready, simply slice and bake. You will need to add very little (if any) time to your baking. Works like a dream.

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METHOD 2 (my favorite): Scoop your cookie dough onto a cookie sheet (don’t worry about leaving a lot of room between the cookie balls) and freeze. Then simply put the cookie balls into a freezer bag, get as much air out as you can and keep in the freezer until you’re ready to bake. Let these thaw for a few minutes on the cookie sheet and then press with a glass before baking for the normal bake time. I like this method. I use my favorite cookie scoop and put them into Ziploc vacuum bags (I use the Ziploc bags, but I use the Foodsaver Sealer – works great!).

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Here is my favorite sugar cookie recipe:

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Mel’s Sugar Cookies

1/2 cup margarine (softened)
1 1/4 cup sugar
1 egg
1 t. vanilla
3 cups flour
2 t. baking powder
1/2 t. salt
and about 4 t. milk

Combine ingredients.  Bake @ 375º for about 8-10 minutes.