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Karen1212

Member since Jun 2011

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Reviewed Rugelach

Jun 20, 2011 in Food Network Community Toolbox on FoodNetwork.com

Doris, I make large quantities of these for events, as well. I make the dough, shape & fill the cookies and then freeze them unbaked on cookie sheets (then transfer to Ziploc bags when frozen). I have kept them frozen for 4-6 weeks and they bake perfectly when I am ready. Don't defrost before baking, just put them on cookie sheets frozen. I bake a"

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