I posted this last August and thought it was time to share it again. I love the convenience of break apart cookies from the grocery store, but don't like all those funky chemicals that I can't even pronounce lurking in my kiddos snacks. Last year, I made a quadruple batch of sugar cookies and baked one, then put the other three in separate gallon sized zip top baggies.
After smooshing the contents of the bag flat, I used chop sticks to make the "perforations". When I want to use them, I take the bag out of the freezer and break them apart while still frozen. It also helps to put baking instructions on the bag in case you can't put your hands on the recipe when you're ready to bake (not that I ever lose a recipe or anything, lol).
Now, when we make cookies, we usually at least double (but often quadruple) the recipe and put some in the freezer for later. And it works beautifully with other kinds of cookies, too. If you'd like to read the original post, click here.
And check out more ideas at Rocks in My Dryer and Works for Me Wednesday.
4 comments:
What an absolutely brilliant idea! This is one I'm definitely going to try!
That is an excellent idea - I just recently learned to do the "smooshing" technique with some dough that I bake as a bar type cookie on a baking sheet. I used to roll it into a big log & freeze and it took forever to thaw - now I smoosh flat and just rip open the baggie.
Amazing how it just takes a little shift in thinking :0)
Kristin
Fantastic idea!
LOve the idea.!!!!!!!!!!! Thanks!!!
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