Hi everyone! I hope everyone has recoverd from the great weekend. I am about to make butter cookies. I thought I would make the dough today and then freeze it. When I take the dough out should I let it come to full room temp. and then put in refrig. until I get 'to them' to cut out? I also want to ship them in time for the holiday. When do you suggest I 'bake' them and ship them so they remain fresh? To avoid damage it was suggested to place them in cupcake paper cups in the cookie tin. Any other suggestions are welcomed... This is the best web site....ever.... your company is the best! Thank you, karen Karen, leave the dough in the fridge till you're ready to roll; no need to let it come to room temperature. Just make sure it's fully thawed and "pliable" before you roll. For shipping, take a look at our Shipping Cookies tips - just scroll down (it's alphabetical) till you get to "shipping." If they're small enough, Pringles cans are really helpful ways to pack and ship; stuff crumpled waxed paper or a bit of bubble wrap in each end of the can, cookies in the middle. - PJH

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