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DIY Slice and Bake Cookies – Make Ahead Holidays

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* This post is part of my “Make Ahead Holidays,” series, which will go through Christmas. I will tell you how to make the big day(s) less rushed, and how to make your feast cost the least.

I have a secret . . . I don’t attend cookie exchanges, because after spending hours in the kitchen carefully cutting out cookies, and mixing a batches of expensive ingredients, I normally end up with someone else’s slice and bake as part of my take. It may sound not very Christmas spiritish (new word?), but when that happens, it becomes more of a cookie donation.

I know, I know . . it’s a busy time of year, and it’s fun to participate in cookie exchanges, so it’s Pillsbury Dough Boy to the rescue. There is a way, however, you can still employ the slice and bake method, and still give a fair trade – – just make your own slice and bake ahead of time, and freeze.

I made a big batch of chocolate chip dough, and let them chill. I then took the dough, and rolled it into a log.

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I wrapped in parchment paper, and twisted the ends.

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After freezing, I sliced them up, and baked them.

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You can do this with a variety of doughs. If you prefer the drop cookie look, just freeze portions of dough on a cookie sheet.

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Homemade slice and bake dough makes great Christmas gifts too. Just tie some pretty ribbon to secure the ends, and attach instructions.

By making several kinds of dough in advance, you will be prepared for parties, company, and your family’s Christmas cookie appetite. It’s just one more way to make the holidays easier, while still giving festive, quality cookies. I like to bake small portions of each batch to keep a variety going in my cookie jar.

So freeze up some dough, and exchange that store bought stuff for something special. Here is my favorite chocolate chip cookie recipe. Share your favorite Christmas cookie recipe on Preserved Home’s Facebook page.

Chocolate Chip Cookies

1/2 cup butter or margarine, softened
1/2 cup shortening
1 cup firmly packed brown sugar
1/2 cup sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups (12 ounces) semisweet chocolate morsels
1 cup chopped pecans (optional)

Beat butter and shortening at medium speed until creamy; gradually add sugars, beating well. Add eggs and vanilla, beating well.

Combine flour, soda, and salt. Gradually add to butter mixture, beating well. Stir in chocolate morsels and pecans. Drop dough by heaping tablespoons on ungreased baking sheets and bake at 350 until done. If freezing, portion dough on cookie sheet, place raw dough in the freezer. After frozen then store in bags. For slice and bake, shape chilled dough into a roll, freeze, then wrap in parchment paper. Twist sides to seal.

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