You guys have saved me a lot recently, so I have another request :)
How do you approach baking a lot of cookies? My concerns: baking too far in advance means the cookies aren't as good, but there is also only so much time in a day (or morning) to bake.
Do you: make dough ahead and freeze as dough? Make dough ahead of time and freeze cookies already rolled out/cut/dropped? Make cookies a day or two ahead of time and frost that day? Some of this (depending on cookie type)?
General advice, and specific advice on a type of cookie is very welcome! We are having a holiday get together and I want to make a number of desserts, but am trying to figure out how to do this!