This past Wednesday night I cooked dinner for friends almost entirely out of my freezer. All three of these cookie doughs were left in the deep freeze from Christmas. Two of them were slice and bakes, the other a roll out dough. I love having these kinds of recipes made in the freezer to use in a pinch. Not to mention that it makes it seem like I spent all day baking cookies, which was of course NOT the case. I spent most of the afternoon drinking tea and eating leftover homemade pretzels with my lovie sister-in-law. We set her up a google reader (yea…finally!) and then we watched my new favorite video over and over. Any time someone else came in we were all…hey look at this! Then I left Taido to grill all the duck we had left in the freezer while I visited with our friends. It was almost too easy. Makes me want to spend Saturday filling my freezer back up with cookie dough.
(from the left)
1 package (8 ounces) cream cheese, room temperature
1 cup (2 sticks) unsalted butter, cut into small pieces, room temperature
1/4 cup granulated sugar
2 cups sifted bleached all-purpose flour
1/2 cup raspberry or apricot preserves
Make dough: place cream cheese and butter in the bowl of a food processor and process until smooth and creamy. Add sugar and continue processing until fully incorporated. Add flour and pulse just until dough comes together. Divide dough into 2 equal pieces, wrap with plastic wrap, and refrigerate at least 2 hours. (This is the point at which you freeze this dough if you are saving for later)
Preheat oven to 350 degrees. Line baking sheets with parchment paper.
On a lightly floured surface, roll out 1 piece of dough into a large circle, about 15 inches in diameter. Spread with preserves. Cut dough with a pizza cutter into 16 “slices.” Roll each piece from the outside in and place on baking sheet an inch or so apart. Repeat with the rest of the pieces and the other circle of dough.
Bake 18-20 minutes.