We think you're one seriously dedicated baker, Dana! If you're determined to have rugelach ready to bake (rather than preparing the cookies once you arrive), you can try preparing the cookies up until baking and then freezing them solid as you suggested. You'll want to store the frozen cookies in a container with a few ice packs to prevent them from melting and getting soft during transit. Try to store the cookies in a single layer if possible, to prevent them from squishing one another. Another option to consider is bringing the baked cookies with you. Between the dried fruit, nuts, filling, and pastry-like dough, the rugelach stay fresh and tasty for quite a few days. We know there's some appeal to baking things fresh on Thanksgiving day, so we understand your desire to make this happen. But keep in mind if it gets to be too much to travel with unbaked rugelach, you can always carry a tin of the baked cookies with you. Either way, enjoy! Kye@KAF

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