I'm hosting a holiday cookie swap on Saturday, but this week is going to be crazy-busy for me, with two reality-show finales I have to cover, numerous after-work activities, and my birthday on Thursday. So I started making cookies today, mixing the doughs and tossing them in the freezer. I read online that you can freeze almost all cookie doughs for 4-6 weeks (they noted not to freeze doughs with cream cheese in them, so I'm avoiding those).
Anyone have any cookie-swap or cookie-dough-freezing tips to share? Not only have I never hosted a cookie swap before, I've never even been to one!
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Drat. I'm a moron. Coding hates me today. Long story short, here are a few resources for you.
Williams-Sonoma has a great online guide to cookie swaps, as well as a ton of recipes.
Martha Stewart.com and her annual cookie magazine is also a great resource for tips on hosting an exchange.
For recipes, a bunch of food bloggers recently held a "virtual cookie swap." You can read the summaries at Il Forno and The Domestic Goddess.
Just went to one yesterday--tons of fun! In addition to the cookie swap, we voted for the prettiest cooke, most complicated cookie, most unique cookie, and best display/packaging. It gave us all some extra incentive to put our best Martha Stewart foot forward as well as got guests mingling at the party.
I freeze cookie dough all the time and it works great. It's just me and my husband and I don't want us to eat 3 dozen cookies at once! Simply form the dough into balls or the appropriate shape, put on baking sheet in freezer until dough is frozen. Store in a ziptop bag in the freezer. When you're ready to bake, take out how many you want, put on baking sheet (don't thaw!), and bake as directed in the recipe (you'll probably need to add 2 to 3 minutes to the baking time).
i second the martha recommendation! she's got cute little cards to print out and identify cookies - she also suggests everyone bring copies of the recipe they used, so others can make them or scan the list for possible allergies. have fun!
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