Alternatively place
the cookies in a freezer bag and use a rolling pin to crush the cookies.
You can also place
your cookies in freezer bags.
Not exact matches
I told her that I had a small ziplock
bag in my
freezer containing three balls of
cookie dough that she could have but she would have to bake them into
cookies.
typically, we form the
cookies and line them up side by side on parchment'd baking sheets, freeze them and then put them
in freezer bags for quick desserts or snacks.
* Storage: Once the
cookies have fully frozen
in the
freezer I like to transfer them into a
freezer - safe gallon size
bag.
This is a large batch of
cookies, I typically bake off half of them, form the rest of the dough into
cookie - sized balls, and place them
in freezer bag for later use.
He said he cut them
in strips, put them
in the
freezer on parchment paper
cookie sheet then when they were frozen he then put them
in large
freezer bag and zip.
I place the
cookie sheet
in the
freezer until they are frozen then transfer the frozen meatballs to Ziplock
freezer bags until I'm ready to use them.
Make ahead: after freezing, place the
cookies in a sealable plastic
bag and store
in the
freezer.
To better ensure uniform texture upon thawing, spread the berries out on a
cookie sheet or baking pan, place
in the
freezer until frozen, then put the berries
in a sealed plastic
bag or sealed container for storage
in the
freezer.
Feeling defeated and yet not wanting to trash them entirely, I frugally placed the
cookies in a
bag and stored them
in the
freezer.
I make them
in my Belgium waffle iron, flash freeze them on a
cookie sheet and once frozen store
in Ziploc
freezer bags.
If you take the extra step of first freezing the squash
in a single layer on parchment paper on
cookie sheets, then when they are frozen transfer it to a
freezer bag / container, each piece will be individually frozen, not freeze into a lump and will not be mush when defrosted.
For those of you who are curious, I made note of everything
in my
freezer: five types of chili powder; three serrano chile peppers; kaffir lime leaves; white popcorn kernels; cooked chickpeas, mung beans, flageolets, and marrow beans; lots of Massa brown rice; pasta sheets; unidentified
cookie dough # 1; unidentified
cookie dough # 2; cooked posole
in one
bag, red sauce
in another (for this); 2 pounds wild huckleberries; 1 sweet whole wheat pastry tart shell, round; 1 sweet whole wheat pastry tart shell, rectangle; 6 small spelt - semolina tart shells; small
bag of ginger juice; 2 pounds Straus European - style butter; plenty of this green soup - I puree it and make a tart filling; one pack of three - grain tempeh; a stack of frozen rye crepes; cooked farro, pound of green beans; pack of expired acai juice; 8 Parmesan rinds, and roughly five pounds of cherries from my sister's tree.
Place baked
cookies in zip - top plastic
freezer bags, seal, and store
in the
freezer for up to one month.
You can either eat the dough raw, freeze
in bite - sized chunks and put into a
freezer bag to store for your next batch of ice cream, or bake it on a lined
cookie sheet at 350 degrees for about 11 minutes.
All you need to do is line a
cookie sheet, chopping board (or any other flat surface) with some parchment paper, and put the burgers on the parchment paper
in the
freezer for an hour before putting them
in a
bag or container, to keep
in the
freezer.
Remove from the
cookie sheet and place
in a
freezer bag for storage.
But I like to be able to pile any and all
cookies I bake into a zip - top
bag so I can then store them
in the
freezer.
When you want a
cookie without the hassle and commitment of baking an entire batch, just grab one from the
freezer bag, place it on a plate, and pop it
in the microwave for ~ 20 seconds.
A few Ziploc
bags of her
cookies in the
freezer could get us through the holidays and well into the New Year when rationed carefully.
@AnonymousPittsburgh, No, I make them into patties, then put them on a
cookie sheet with parchment paper and freeze and then put them
in a
freezer bag for storage.
«Every time I make waffles, I do a double batch, then lay the extras on a
cookie sheet, slide it
in to the
freezer, then transfer them to a Ziploc
bag once frozen.
I keep a
bag of homemade almond flour from soaked almonds
in the
freezer most of the time to make grain free pizza crusts, so special prep of the almonds before making these
cookies was not necessary.
The best thing about them is that the unbaked
cookies freeze well, so I've got a
bag full of them
in the
freezer awaiting my next chocolate craving.
Buy fresh berries
in larger quantities while
in season and freeze on
cookie sheets to store
in plastic
bags in you
freezer for later.
I like to take a batch of
cookies and wrap them
in plastic wrap
in freezer bags to enjoy
in the future.
(They will continue to dry and get more solid as they cool) Let them cool for 10 minutes, then wrap each
cookie in plastic wrap or a ziploc
bag, and store
in the refrigerator or
freezer.
* Storage: Once the
cookies have fully frozen
in the
freezer I like to transfer them into a
freezer - safe gallon size
bag.
Store
cookies in a tightly sealed container at room temperature for up to 7 days, or freeze
in a
freezer ziplock
bag for up to 3 months.
The National Center for Home Food Preservation details the procedure for preserving tomato sauce, but you can also just pop the sauce
in the
freezer (try putting it
in airtight
bags on
cookie sheets to freeze it
in a flat, space - saving shape).