Have been making these for special occasions for a while now. I always get rave reviews and requests for the recipe. I make my cookie dough exactly as the recipe says, scoop onto parchment-lined cookie sheet, flatten with sugar dipped glass and then freeze. I usually make two double batches at a time. After they are frozen, I put in freezer bags. Then, when the need arises, I simply bake them for about 10 minutes, cool and fill. I can make these up to two months in advance. This helps at the holidays or for those unexpected times when cookies are needed. They also freeze well after baking.
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Have been making these for special occasions for a while now. I always get rave reviews and...