Archives for December 2013
(Updated 12/29/2015: After baking these red velvet crinkle cookies this week I made a few changes to the recipe to make things quicker (no more rolling balls) and better like adjusting food coloring for less of a muted color, along with recipe changes (see recipe and notes below) such as flour blend and omitting coconut yogurt. I love the “new and improved” results and not having to roll 4 dozen balls is very improved and very much loved!)
Even though we celebrate Chanukah, which was weeks ago, I am always baking cookies during this time of year. Dozens and dozens of cookies that I give as gifts. It definitely makes baking easier when I make the cookie dough for each recipe a week ahead of time and freeze.
I wrap each dough separately in wax paper and drop it into a freezer bag for freezing. I label each bag and put the date on it (who can remember?) then continue a week later with the easy part-scooping and baking.