Menu for Hope: Don't Forget (UE04 and EU23)

Please, don't forget that the MENU FOR HOPE raffle is open until December 21.  You can read all about Menu for Hope and the World Food Program that we're supporting at Chez Pim's, where you can also see all the prizes.  There are wonderful prizes available, including mine -a signed copy of Baking that I'll give to you over coffee and cake if you live near me in New York, Connecticut or Paris - so I hope you'll go to Firstgiving and buy a raffle ...  or two ... or three.  Thank you, and merci, too.

Comments

[Dorie]

Lisa, I've never tried cutting the dough immediately after shaping the logs and then freezing the sliced dough, but it sounds like a fine, super-efficient idea. Please, please, let me know how they come out. I've just made 100 World Peace Cookies, the "old-fashioned" way, so I won't be needing any more this week and won't have the chance to experiment. I hope you'll keep me posted. And, no, you weren't being nerdy -- just smart.

[Lisa in Boston]

Not related, very nerdy, and certainly not pressing, but in a flurry of Christmas Baking I (once again) have everybody's favorite 'World Peace/Korova' cookies in the oven. I'm curious what you thought about rolling the logs, slicing immediately (much less crumbly that way) and THEN chilling? An even quicker hop to the oven! My mouth says the texture/flavor is the same. I find it easier in the same way that I do when rolling any kind of dough into the right thickness between wax paper right after making it, and then chilling, has been. I wondered if you would care to comment on slicing/rolling BEFORE chilling...for cookie or pastry dough...or you can ignore my geeky question since even I am I'm finding myself annoying as I type this! Enjoy your time in such a festive city!