Are they ground nuts as in part of the "flour"? Or just finely chopped. Nuts freeze. Cookie dough freezes. The greatest issue I see is moisture. Both the flour and nuts are likely to absorb some moisture from the dough, though maybe not so much more than they have while chilling in the fridge. Therefore the issue would be if you wanted crunchy nuts. If they're supposed to be tender to the tooth, I don't know why it wouldn't work.

If you can vacuum seal, that would be best. Otherwise, wrap your block of dough tightly with plastic wrap, then use a freezer bag with as much air pressed or sucked out as possible, and keep an eye on it to make sure the water doesn't crystallize out before you get to baking it, or any other kind of freezer burn.

Pecans yes and most all nuts freeze fine. Even in a recipe. The only one i find is not at all great is walnuts. Not all things but some dense breads with walnuts tend to turn acrid or 'charp' i call it. Somewhat biting/sharp.

If they seem a bit wet after thawing and slicing, just let them sit on the tray in the fridge for an hour or two to dry a bit, if you have room!, ; 0. Most freezer cookies in a roll do best quickly into a hot oven once barely thawed and sliced. The fast heat takes care of any freezer moisture.

Depends on the recipe.

I have a couple of recipes containing chopped nuts I freeze in logs regularly and I freeze nuts regularly. I don't know why ground nuts would be any different.

If these are like the pecan puffs of my childhood Christmases, I would form the balls and freeze them in balls rather than a block of dough. Then you can place the balls on a baking sheet, bake and roll in sugar. I think that would be much easier than thawing the dough and then forming the cookies. I didnn't make pecan puffs this year -- this is making me miss them.

I'd do as lascatx suggests, freeze in balls then defrost laid out on the pans then bake. I make these every year although my Mom called them "Swedish Wedding Cookies" :-)

Thank you all!

My cookies are Swedish, too, colleenoz! All the cookies I make for Christmas are either Swedish or Danish, handed down from my Danish grandmother (who married a Swede). Your recipe is probably just like mine. With equal amounts finely ground nuts and flour, they break apart in your mouth in a flurry of tender texture and flavor.

For the first time ever, we had problems with the recipe, which is why they didn’t all get baked. We didn’t know whether to blame the new oven (which was a problem for pretty much everything) or a difference in the dough. I think maybe both. Instead of the normal 20 minutes at 350 to get slightly brown on the bottom, they took 40 minutes plus. Then, they shattered when trying to roll them in powdered sugar. I’m not good at analyzing a problem and knowing how to fix it.

We used to buy the pecans pre-ground. The nut store we bought them at went out of business. We bought a 3 lb bag of whole pecans and ground them ourselves in the food processor. Last year went fine. This year the dough seemed too moist. We had a problem even forming the balls, then they shattered as I wrote above. I was in the process of adding more flour to compensate, and doing test bakes, when I decided it was time to pull the plug and stop baking.

I think the pecans must have been very fresh, and were too moist. We ground them a couple of days ahead and I should have turned them and let them dry a bit, instead of covering the bowl. I noticed the ground pecans were moist, but I didn’t do anything with the knowledge. The pecan meal I used to buy pre-ground was much drier.

Either that or leave out the 3 T of water the recipe calls for.

You didn't grind your nuts fine enough....BT..DT....
And they will freeze fine...I've done it for years!

I know that cookie. Been years. A Mom Elsie favorite. They were always made with the ground bag. (or was that walnuts)...Not many choices for fresh nuts back then where i grew up. Except for the mixed bag whole nuts in a big bowl at holidays to pick and eat out of shell.

I bet if you spread out the chopped nuts and toasted very slowly in a low oven on a cookie sheet to dry out, then cool, would work. That bit of moisture is probably not allowing the batter to stick together with the nuts. Hence the separation and crumbling apart.