Keep the cookies on the parchment--it works to keep the layers separate when you freeze hundreds of cookies/piecrusts/etc. You can stack them as high as you need to, and then freeze the plastic tub. If you are freezing any rolled dough, remember--get PARCHMENT. Look carefully in the foil/wrap section as many grocery stores carry it. Freezing dough on waxed paper will turn it to wet mush that can't be peeled off. Wastes everything including your time. Thanks, Irene - check out our bulk half-sheet parchment. PJH

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