Ruthanna, now you mentioned it, I keep slice and bake cookies in the freezer pretty much all the time, although some were not meant to actually be slice and bake. The 5 ingredient gluten free peanut butter cookie lends itself well to freezing in a roll, as does my basic sugar cookie recipe. Some, like Grandma's Molasses cookies, don't roll well, but freeze well in balls, so I just take out a dozen and bake them.

My favorite, though, is this maraschino/white chocolate shortbread cookie, also not meant originally as a slice and bake, but it works really well as one. I don't use the food coloring and just drizzle the white chocolate over the top of the baked cookies, then sprinkle with a pinch of red sugar. They're nice for Valentine's Day and you can also use the green maraschino cherries in them for red and green Christmas cookies. The recipe comes from Better Homes and Gardens. I never make the balls and flatten them, I always roll into a roll, chill and cut about 1/4 to 1/2 inch thick for baking. 1/4 inch makes them crisper, I like them thicker, they seem to have more of the shortbread texture that way.

White-Chocolate Cherry Shortbread

1/2 cup maraschino cherries, drained and finely chopped

2 1/2 cups all purpose flour

1/2 cup sugar

1 cup cold butter

1/2 tsp almond extract

2 tsp shortening

sprinkles, sanding sugar, etc.

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.
2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead until smooth and form into a ball (dough will be crumbly at first, but will come together as you work the dough with your hands).
3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased ungreased cookie sheet Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.
4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.
5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted.Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on parchment or waxed paper until chocolate is set.

Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Now I may have to go drag a roll out of the freezer and bake some.....

Annie

I've got a couple. Just need to find them. I too like Annie, find a few drop cookie recipes like my Chocolate Chip Cookie recipe do great as a slice and bake.

Okay these World Peace, mmmm I love them. I prefer to use mini chips or hand cut bittersweet. Regular size chips, make it harder to slice.

World Peace Cookies

Terri's Chocolate Chip Cookies

3/4 c butter, browned

1.5 c brown sugar

1T vanilla

1 egg and 1 yolk

1/2 t each baking soda and salt

2 c flour

2 cups of your favorite addins

Mix butter, sugar and vanilla. With mixer on low add in eggs and turn up a bit to mix well. Add in dry ingredients. Mix just until flour is gone. Stir in chips.

Bake at 350 for about 9-11 minutes. Depending on how you like your cookies. We like them just set.

I make them in small scoops, large scoops, in a cast iron skillet, in a bar pan.

if you want really lovely looking cookies, roll the scoops into balls.

You can also make them into slice and bakes.

I use this dough for my base for white chocolate macadamia, or chopped candy bars. (Snickers, Heath, Butterfinger.) I usualy add a cup of mini semi sweets and a cup of candy bar bits or regular size chips. 2 c of mini chips makes them very chocolatey.

Add in chopped nuts if you like too.

I usually make drop cookies. However, to use up a chunk of blue cheese, I made Fig and Blue Cheese Savory Cookies. Instead of rolling and cutting out the cookies, I formed it into a log and froze the log. I want to cook them this weekend for a Super Bowl party. I've never made slice and bake cookies before. What is the best way to slice? Do I let them totally thaw before slicing or do I just defrost a little before slicing? Any tips for even slicing?

Thank you for the ideas and recipes.

Bbstx,I let them soften up in the wrappers for a couple of hours before slicing so they're still partially frozen but soft enough to be easily sliced. I use a tomato knife, serrated and thin-bladed, and it works better than anything I've tried. I usually turn the roll a quarter-turn after each slice.

Snickerdoodles work well as a slice & bake, too. Just coat them with the sugar & cinnamon after you slice them.

Rusty

Like Ruthanna, I slice them partially frozen with a serrated knife, but if they thaw completely I find that a piece of dental floss works to cut them neatly, just like I use to cut cinnamon rolls.

Annie