In the last several posts, I’ve written about how make-ahead meals have been saving us valuable time throughout the work week. I’ve also shared a few of my favorite, overnight recipes that can work for breakfast, lunch, and dinner.
You should also know that, dessert happens every night here too. Yes, dessert …every night.
I grew up in a home where serving any kind of dessert was pretty much just a weekend thing. But, I’ve never believed in skipping dessert just because it’s only Tuesday or any other weeknight, for that matter.
Now, don’t get the wrong idea. Our nightly dessert is not typically some elaborate, fussy dish. As I’ve already confessed, cooking is nearly out-of-the-question on a weeknight, and as far as having time to bake just for fun … forget about it.
However, there are certain Sundays when I take the time to bake an easy sheet cake or a pie (which will last us for a couple of days), but otherwise this “dessert” I’m writing about is really just a simple snack.
|This recipe will yield 2 (6 x 2 inch) rolls of cookie dough
|Some of our favorite treats are sweetened vanilla yogurt with crumbled granola, a cup of hot cocoa with (lots of) marshmallows, or toast with jam or Nutella.
However, I recently (like, yesterday!) realized that I have a time-saving habit at work that can be really useful in my homelife too. Honestly, I was thrilled when I realized how applying this simple, convenient practice at home would open up a boatload of weekly dessert options for us.
Is the suspense killing you, yet?
Okay! So, here’s the big idea… frozen cookie dough!
You see, in my decorated cookie business, I regularly make batches of sugar cookie dough and freeze them. It’s just a smart move for me to have a few, frozen bricks of dough on hand to help tackle an unexpected order or two.
This whole transfer of concepts happened during a short conversation with a friend. I was making sugar cookie dough for the freezer and telling her all about this organizational tactic when I said these words: “This tiny bit of pre-planning really saves me so much time…”.
And, then I saw stars and birdies as my two worlds collided (I swear).
It was kind of a heavy moment.
Anyway, homemade slice and bake cookies are my new favorite thing on busy nights. If we need to feed a crowd, we can quickly bake up a whole dozen. But, it’s just as easy to make one or two cookies to satisfy a craving.
There you have it, convenience and flexibility all rolled into a homemade dessert that’s built to last a while. Needless to say, I’m really excited about the prospects for our icebox cookie future!
Cinnamon-Pecan Icebox Cookies
· 1 cup salted butter, softened
· ½ cup light brown sugar
· 1½ teaspoons vanilla extract
· 2¼ cup all-purpose flour
· 1 teaspoon baking powder
· 1½ teaspoons ground cinnamon
· 1 cup finely chopped pecans
1. In a mid-size bowl combine flour, baking powder and cinnamon and set it aside.
2. Using an electric mixer, beat the butter until it is creamy (about 2 minutes) and then add in the sugars. Cream the butter and sugar together for another 3 minutes. Add in the egg and vanilla extract and mix well.
3. Add the flour mixture, one half at a time, to the butter mixture until it is well-combined (but don’t overmix, please!). The dough will be a firm consistency. Evenly fold in the chopped pecans.
3. Split the dough in two evenly-sized portions and form each portion into 6 x 2 inch rolls. Wrap each roll in plastic wrap or wax paper and freeze (or chill) until firm.
4. When you are ready to bake, pre-heat your oven to 350°. Then slice the rolled, frozen cookie dough into ¼ inch pieces. Bake the cookies on a parchment paper lined baking sheet for about 12 minutes or until cookies lightly browned.
5. Enjoy! (even on Tuesday!)
**frozen cookie dough is good for up to 6 months!