Since I bake many different types of holiday cookies, I’ve discovered that it’s more efficient to make all the mixes and doughs in one day. I pull out all my recipes, flour and sugar, butter and spices, and I make a big mess all at once. I put the prepared cookie doughs and mixes into separate zip-top plastic bags and label them with the following information: date, name of cookie, volume of dough, yield, storage method (freezer or fridge), baking temperature, length of baking time, shape of cookie, decorating method. The kitchen only needs one cleaning after all the mixing, and I can bake the cookies at my own pace over the following few weeks.

Regina Padgett, Strongsill, OH