HOW TO FREEZE CHRISTMAS COOKIES RECIPES

Steps:

• For the cookies: Using a stand mixer, cream the shortening, granulated sugar, orange peel and vanilla thoroughly, about 2 minutes. Add in the egg and beat until light and fluffy, about 1 more minute. Add in the milk and mix.
• Sift the flour, baking powder and salt together, and then blend into the cream mixture. Divide the dough in half (thirds if you double your recipe), slightly flatten between 2 sheets of waxed paper and refrigerate for 1 hour (or freeze for 20 minutes).
• Roll out the dough 1/4-inch thick on a lightly floured surface and cut into shapes with a cookie cutter. Transfer the shapes to lightly greased cookie sheets and chill until firm, about 30 minutes.
• For the egg yolk glaze: Preheat the oven to 375 degrees F. While the dough is chilling, combine the egg yolk, 1 teaspoon water and food coloring. Paint the cookies (with a soft brush) with the egg yolk glaze.
• Bake the cookies for 6 to 7 minutes. Do not allow the cookies to brown. The cookies will be slightly puffed and the glaze will look crackled. Bake in 2 batches if you don't reroll the scraps.
• For the decorative white icing: While the cookies are baking, mix the powdered sugar, milk and egg whites. Make sure that it is thick and somewhat retains its shape.
• Remove the cookies from the oven to a wire rack to cool completely, about 30 minutes.
• Then, using a pastry bag or zip-top bag, pipe the cookies with the white icing to decorate.

Steps:

• Heat oven to 350°F.
• In medium bowl, crumble cookie dough. Stir or knead in cream cheese, flour and 1/2 teaspoon of the vanilla until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 44 (1 1/4-inch) balls. Place 1 inch apart on large ungreased cookie sheets.
• Bake 11 to 13 minutes or until edges are set. Cool 1 minute on cookie sheets. Remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In small bowl, stir powdered sugar, remaining 1/4 teaspoon vanilla and 3 tablespoons water until smooth. Add more water, 1/4 teaspoon at a time, as needed for desired dipping consistency. Dip top of each cookie into glaze. Sprinkle with decors. Store in airtight container in refrigerator.