By Marge Perry
December 16, 2010
Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Most cookie dough can be refrigerated, well-wrapped, for three to five days before baking. If you want to make it farther in advance, freeze the dough. See my previous post on freezing cookie dough for more information.

If you need ideas for your holiday baking, see our collection of Cookie Recipes.

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