How long is too long to chill dough?

[mrstrace]

I need to have a batch of cookies ready to bring to work next Wednesday morning. The recipe I'm making requires the dough to be chilled twice... once for an hour before rolling out, and then again for 4+ hours after making it into jelly-roll type logs before slicing and baking the cookies. I don't have time to do everything Tuesday night so I was planning to make the dough Monday night and chill overnight so I could cut and bake on Tuesday. Now my Monday night is shot as well! I am wondering if I could make the dough on Sunday and let it chill in the fridge in jelly-roll form until Tuesday evening. Any problems with doing that? Should I freeze it instead and thaw Tuesday morning?

Maybe I should just pick a less time-consuming recipe...

 

[suziquzie]

They'll be fine. I've left them for a week.

 

[mrstrace]

Thanks! That's what I was hoping to hear. I love the holidays but they can be so hectic... I can't believe I have to make a batch of cookies three days in advance just to find the time!