Someone inquired re freezing cut-out cookies. I've had success doing this for a good 40 years (I know because my children? are now in their 40's!) - we had a rather small kitchen ... and it was almost impossible for them to have fun icing, sugaring and decorating cookies if I was trying to roll out, cut etc. at the same time. I roll out and cut the dough. I cover baking trays or large metal trays with heavy duty foil (now there is parchment paper! that works too). I put the cut out cookies on the paper; cover with another layer of foil; and continue in that way. I've often had 8 to 12 layers of cut outs on one tray. Then I cover VERY securely with heavy duty foil or wrap in freezer paper. And place in my freezer. I usually try to do these just before or right after Thanksgiving . Then when we are ready to decorate ... I just pull them out (after I've prepared the frosting and brought out al the colored sugars and other toppings) and we just bake and decorate. Of course, by now ... these tots are grown and live in far-off states .. but we do find some young ones who like to come over and 'help' and go home with a plate of THEIR goodies .. and enough left for us to enjoy and give. Granted, now I probably DO have a kitchen large enough and with lots more counter space... but I'm so used to doing it this way! I do like to freeze the drop cookies ... and often freeze bread, rolls, etc. -- usually partially baked (brown 'n serve!) for the breads/rolls and unbaked for the cookies. Wonderful ... as they taste so much fresher this way. We are big King Arthur Flour users - I particularly love your white whole wheat but also buy your ap and bread and, occasionally, a few others. Thanks for sharing here, Sammi - I hope you have lots of young visitors taking advantage of your smart cookie prep this year! And thanks for using our flours - the 167 employee-owners here appreciate your loyalty. PJH

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