I've had very good results freezing most cookies (with the exception of delicate ones like meringues). One tip not mentioned yet - be sure to pack each recipe separately and make sure the cookies are fully cooled. If you pack different types together flavors tend to mingle. Also if it's a mixture of crisp and soft cookies, the crisp ones will become soft. Whether it's for room-temperature storage or freezing, I've had my best luck with tins. Carol

I used dried lemon zest when I make Za'atar, which is used mainly on meat dishes. I think it's fine for use with meat but not with cookies. I freeze lemon rinds after I juice the lemons from my yard, and frozen peel works much better than dried. I think tangerine is perhaps closer to lemon than lime is. Lime is really quite different from lemon in flavor. The Meyer lemons that I have are somewhat similar to oranges because they are almost sweet. I haven't heard of putting lime zest in cookies, but I think any other citrus would be fine, including grapefruit. Lars

Lazycook, I like them crisp too. I usually bake to be eaten soon, but not always. What I do is I overbake them. I bake them until the edges are fairly brown. That's overdone, but I like that the edges in particular stay nice and crisp and melt in your mouth as you eat them. Usually the middle stays somewhat chewy. So if the recipe says 8-10 min I will usually be baking them about 14 min. Like any baking it depends on your oven, the pan and such so you do need to watch closely so they brown but don't burn. I do use some of the old airbake pans so that helps them cook longer without burning. Last night I had the last of some I baked at the beginning of the week and the ones that were overbaked still had crisp edges and the ones baked not so long were not crisp.

I have often used frozen cranberries in quick breads, and I've never blanched them or intentionally thawed them. If they thaw when I'm chopping, okay; if not, that's okay, too. They are firm and not juicy like many other berries.