Published 2020
Make Ahead – Prepare dough discs up to 5 days ahead, cover and refrigerate. Bake as directed in recipe, allowing an extra 1–2 minutes.
Store – Store in airtight container for up to 1 day. Warm gently in microwave at 70% power (600W) for 20 seconds. Do not reheat gluten-free cookies.
Freeze – Freeze uncooked dough discs on lined baking sheet until solid, transfer to airtight container and freeze for up to 3 months. Bake from frozen as directed in recipe, allowing an extra 2–3 minutes. Individually wrap baked cookies when cold, place in airtight container and freeze for up to 3 months. Unwrap and defrost at room temperature. Eat on same day.
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