Rachel at A Juggling Mom’s Food Blog has agreed to let me begin hosting Freezer Food Friday here. Thank you so much Rachel.
To join in please post a recipe that can be made ahead and frozen, on your blog and then link your post here. Don’t forget to leave me a comment.
Feel free to grab the freezer icon and use that in your post.
Here is my opening offer.
Total: 25 mins, plus refrigeration time
Active: 10 mins
Makes: 48 cookies
Game plan: Make extra batches, wrap them in plastic, and freeze for later use. To finish, take them out of the freezer and slice and bake as directed. The dough can be frozen up to a month. This basic recipe tastes great when the log is rolled in spiced sugar (1 cup granulated sugar and 1/4 teaspoon ground nutmeg, cinnamon, or cardamom) prior to slicing.
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature
1 cup granulated sugar
1/4 cup whole milk
1/2 teaspoon vanilla extract
1 large egg, at room temperature
Whisk together flour, baking powder, and salt in a medium mixing bowl to aerate and break up any lumps. Set aside.
Combine butter and sugar in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until light and fluffy, about 3 to 5 minutes. Add milk and vanilla, and blend well. Scrape down the bowl, add egg, and mix well. Put mixer on low, add flour mixture, and mix until just incorporated.
Turn dough onto a piece of plastic wrap, shape it into a log (approximately 12 inches long and 1 1/2 inches in diameter), and wrap tight. Place in the refrigerator until firm, at least 1 hour but preferably 8 hours.
When ready to bake the cookies, heat the oven to 350°F and arrange the rack in the middle. Remove dough from the refrigerator and slice into 1/4-inch-thick rounds.
Place on an ungreased baking sheet and bake until golden brown on the bottom, about 12 minutes