Anonymous wrote:

Anonymous wrote:Hi All,

So, I plan to make sugar cookies and a cream-cheese-walnut cookie for Thanksgiving. For both, you make the dough and then put it in the fridge for several hours or overnight in order for it to firm up (so that you can cut out shapes for the sugar cookies and slice from the cream-cheese-walnut roll). So, do you think I could make the dough on Sunday and then bake the cookies on Wednesday? Is there any danger of spoilage, or is there a good chance the cookies just won't taste good?

I appreciate any help you can offer! (Trying to avoid a late night cookie baking session on Tuesday night)

You can't just post something like that and not give out the recipe!

+1

Thanks for the recipe OP. They sound like my kind of cookies. ::throwing diet out the window::

Freeze the sliced on a small plate in batches, takes 30 mins to firm up and then plop the in ziplock bags and they tuck in freezer space you never knew you had!

OP here: Thanks, all, for the very helpful responses.

Here's the recipe:
4 cups flour
1 1/4 tsp salt
1 pound (4 sticks) unsalted butter, softened (I know, it's a lot...)
10 oz cream cheese, room temp
1 1/4 cups sugar
2 tbs + 1/2 tsp vanilla
2 1/2 cups walnut halves (1 1/2 cups toasted and chopped, 1 cup finely chopped)

1. Line two baking sheets with parchment paper, set aside. Whisk flour and salt in a large bowl and set aside.
2. Put butter and cream cheese in bowl and mix on medium speed until fluffy (about 2 min). Mix in sugar and vanilla. Reduce speed to low and add flour mixture; mix just until combined. Mix in toasted walnuts.
3. Transfer dough to clean work surface. Divide in half, and shape each piece into an 8 1/2" inch long log. Wrap each in parchment paper, freeze until firm (about 30 minutes).
4. Preheat oven to 350. Remove log from freezer and roll in 1/2 cup chopped walnuts, coating the outside completely. Cut long into 1/4" thick rounds. Transfer to parchment lined sheets.
5. Bake, rotating halfway through, until golden around the edges, about 18-20 minutes.

Enjoy! These are yummy cookies -- they're not super sweet, so they go really well with coffee and make a nice addition to a Thanksgiving dessert buffet.

Actually, cookies come out better if you let the dough "ripen" a bit in the fridge. I often have a log stashed in the freezer for cookie emergencies. The dough softens up enough to slice pretty quickly at room temperature.

Fridge is fine. I just did this will tollhouse chocolate chip cookies for about a week. Turns out I didn't cover them as well as I'd thought, so the top was a bit dry when I got it out. I nuked it for about 15 seconds which made it room temp again, and added a tbsp of milk to infuse with moisture. Wonderful cookies!

Anonymous wrote:Hi All,

So, I plan to make sugar cookies and a cream-cheese-walnut cookie for Thanksgiving. For both, you make the dough and then put it in the fridge for several hours or overnight in order for it to firm up (so that you can cut out shapes for the sugar cookies and slice from the cream-cheese-walnut roll). So, do you think I could make the dough on Sunday and then bake the cookies on Wednesday? Is there any danger of spoilage, or is there a good chance the cookies just won't taste good?

I appreciate any help you can offer! (Trying to avoid a late night cookie baking session on Tuesday night)

You can't just post something like that and not give out the recipe!

Fridge for a few days is totally fine - cookie dough is mostly fat and sugar, and those things keep really well!

But you can freeze the dough in a roll (plop it onto waxed paper, press into a log-ish shape, roll up in waxed paper, and roll back and forth into the size roll you want) and then let it warm up a bit on the counter and then slice and bake.

My only problem with leaving cookie dough in the fridge is that I end up with less and less dough as the days go by and far fewer cookies by the time I am ready to bake.

Otherwise, leaving it in the fridge or freezer is absolutely fine.

Thanks, 8:59! It's a Martha Stewart recipe -- you can probably find it by googling, but if not, I can post the recipe for you. The cookies are pretty rich -- there's a lot of butter and cream cheese, so they may be terrible for you, but they are yummy!

Thanks for your help.

Just wanted to weigh in and say the cream cheese walnut roll sounds delicious!

I've made cookie dough several days in advance and let it sit in the fridge. Obviously, just need to let it warm a little more before you bake. I think you'd be fine to make your doughs on Sunday and keep tem in the fridge til you're ready to work with them.

Thanks, PP! Thing is, I don't have much freezer space these days and couldn't freeze sliced cookies. Is there a way I could freeze the dough, let it thaw, and then cut and bake?

Ps - slice them first so they're ready to go right on the baking sheet

Just make freeze, prior to baking, and put in the oven frozen add a minute or two to the cooking time. I do this all the time- so easy!

Hi All,

So, I plan to make sugar cookies and a cream-cheese-walnut cookie for Thanksgiving. For both, you make the dough and then put it in the fridge for several hours or overnight in order for it to firm up (so that you can cut out shapes for the sugar cookies and slice from the cream-cheese-walnut roll). So, do you think I could make the dough on Sunday and then bake the cookies on Wednesday? Is there any danger of spoilage, or is there a good chance the cookies just won't taste good?

I appreciate any help you can offer! (Trying to avoid a late night cookie baking session on Tuesday night)