When you freeze your cookie dough, do you let it thaw out and then bake or do you bake straight from frozen?
If you bake from frozen, does the baking time usually need to be longer?
Do nuts freeze okay? For instance, if I rolled a dough ball in nuts, would the nuts retain their texture? Or if I rolled nuts up in a dough, would they still retain their texture? (i.e. thumbprint cookies and rugelach)
Also, a more personal question: Is my Christmas baking list well-rounded enough?
Spiced Mixed Nut Toffee (Epicurious)
Jam Thumbprints with Raspberry Jam (Martha)
Lemon Drop Wafers (Martha)
Spiced Sugar Cookies (Epicurious)
My Great Grandma's Butter Cookies
I don't want to overwhelm myself, but I want to try some new things this year (Rugelach, Toffee, and Butter Cookies) and people have requested the other three and I don't want to disappoint. I keep thinking I need a chocolate minus nuts cookie, but what do you think?