cbad, I freeze cookie dough every year, everything from peanut butter to chocolate chip to molasses and they all bake up fine. I usually portion out the dough into "balls" and freeze them on a baking sheet, then put the frozen dough balls into bags. I just take them out and place them on a sheet, thaw them and bake when I need them. Frosted cookies and filled cookies, as Nancedar mentioned, do not freeze well. I would not bake cookies a week in advance, I'd go for two days, three max, if I were going to bake ahead. I'm experimenting right now myself with white/yellow cake for Ashley's wedding cake. The fiancee only likes plain white/yellow cake, and I don't usually bake that. I like Pixiestix hot milk cake a lot, and it might end up being Ashley's wedding cake too, it was mine. First, though, I'm going to bake Readinglady's buttermilk cake, she sent me a recipe. Ashley and Kevin get to sample every single one too, LOL. Anyway, here is Pixistix' hot milk cake, it's plain and not too sweet, and stand up to icing and stacking. I really like the brown sugar icing too, although some people have mentioned that it's "gritty" from the brown sugar. I like the crunchy sugar texture, though, so it's all good by me. Hot Milk Cake - Pixitix Old fasioned, simple, melts in you mouth! 4 eggs 2cups sugar 2 1/4 cups flour 2 1/4 tsp. bakiing powder 1 tsp. vanilla 1 1/4 cups milk 1/2 cup (1 stick) butter Beat eggs and sugar well. Combine flour with bk. powder and add to egg mixture along with vanilla. Heat milk and butter together until butter melts: gradually add to batter, beating until well blended. Pour batter into a greased 9x13 pan. Bake at 350 for 30 to 35 minutes. Topping from the daughter of CindyNY Brown Sugar Topping 1 cup packed light brown sugar 1/4 cup whipping cream 1 T unsalted butter 3/4 tsp vanilla 1/2 cup chopped pecans Combine the brown sugar, whipping cream & butter in a saucepan. Bring to a boil, whisking constantly until smooth. Remove from heat. Stir in vanilla. Let stand 10 minutes. Whisk until of spreading consistency. Stir in the pecans. Spread over the brownies or cake. Let stand 1 hour or until set. Serve cold or at room temperature. Makes enough for an 8x8 pan. Just a note, the topping seems pretty runny when you put it on the cake, but it sets right up when cool, so don't worry, Note from jude: I doubled the topping recipe since I was making the cake in a 9x13 pan. Annie

Seagrass, I sprinkle sugar before baking, it kinds of melts onto the top of the cookie from the heat and sticks that way. I do put the cookies on parchment or a silpat because I haven't found a way not to sprinkle the whole darned sheet, or have sugar come off before baking. I have tried brushing with a bit of milk and a soft brush and that works better than just dry cookies. I use a buttercream icing like Linda posted above, then let the cookies set until the icing is dry, several hours. There is also a very hard royal icing recipe that takes meringue powder instead of egg whites, you can buy the stuff at the hobby shops or Walmart, where they sell Wilton items. It gets very hard, the "cement" that holds gingerbread houses together. I don't care very much for it, but it's great to decorate with. I cover the bowl with a damp towel while I'm using portions of this and it's great for things like "flooding" large areas of cookie. If you make an outline with frosting, you can fill a squeeze bottle (like catsup is served from) and fill in the outline more easily than you can with a knife if you use this stuff. Pretty, but it doesn't taste as good as the buttercream! Royal Icing Using Meringue Powder: 4 cups (440 grams) confectioners' (powdered or icing) sugar 3 tablespoons (30 grams) meringue powder 1/2 teaspoon extract (vanilla, lemon, almond) 1/2 - 3/4 cup (120 - 180 ml) warm water In the the bowl of your electric mixer (or with a hand mixer), beat the confectioners' sugar and meringue powder until combined. Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or 'flood' the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use. Makes about 3 cups Annie

I always form my dough first, before freezing. If you do it the other way, I hope you come back and tell us how it works out!

Lizzann, glad you enjoyed the Velveet fudge. It is delicious. My family doesn't question what I make cause they enjoy my cooking. Here's one, that I haven't tried: Chocolate Chip potato chip cookies 1 cup butter 3/4 cup granulated sugar 3/4 cup packed brown sugar 2 eggs 2 cups all-purpose flour 1 tsp baking soda 2 1/4 cups crushed potato chips (I used Lays Classic Potato Chips) 1 1/2 cup semi-sweet chocolate chips Directions Preheat the oven to 375 degrees F. In a large bowl, cream the butter and sugars until light and fluffy. Beat in the eggs. Combine the flour and baking soda and slowly add to the creamed sugar mixture. Mix well. Stir in the crushed potato chips and chocolate chips. Drop by small spoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes or until golden brown. If you are making large cookies you may want to keep them in the oven for about 14 minutes. Cool for 1 minute before removing to a wire rack to cool completely.