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Dec 11, 2010 03:05 AM

Planning a baking Week-end

Wondering what will freeze well. Grandkids and I are making caramel tartlettes. They have melted chocolate and caramel in the center and are topped with pecans. Also doing thumbprint cookies with the Hershey's kiss in the middle,some dipped pretzels,almond roca, and not sure what else. I'm sure the thumbprints will freeze OK but what about the Caramel.?. Will it be gooey again after it thaws?
Thanks for any help. Oh, one more, the Mexican Wedding Cookies.

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  1. You're okay on freezing any of them. Make sure to wrap airtight and thaw BEFORE removing, so any condensation is on the outside of the wrap/container.

    3 Replies
    1. re: greygarious

      +1 - Several of my Christmas cookie recipes have caramel (toppings, fillings etc) and I never have any issues after freezing them.

      As greygarious points out, adequate wrapping is the key. I use tins and tupperware containers that are lined with waxed paper. Waxed paper is placed between each layer of cookies and where tins are being used, it sometimes helps to leave some waxed paper extending beyond the rim of the tin so that the lid fits more snugly.

      1. re: Breadcrumbs

        Thanks so much to both of you. I appreciate the responses.

        1. re: Hanky

          I put them in ziplock bags as the final layer and then use a straw to suck out the air. It takes up less space.