I'm pretty new to cc, and since you all are so great at what you do I figured you guys can help me out. I want to try to make cookies using the no-fail recipe, but it yields a lot of cookies. I really don't need that many. I don't have anyone to give them to either. I was thinking i could freeze it using my foodsaver, but I'm not sure how long it will last if i do that. I'm a little too scared to scale down the recipe since I'm an amature, but if you have suggestions about how I'm might be able to do it it would be appreciated.
thanks.

Welcome to CC!

I've scaled the recipe down several times, and it works just fine. I've also frozen the dough (or already baked cookies too!) with no problems for about a week or so. I'm sure others can tell you how long you can freeze dough/cookies. But you should have no problems halving the recipe

HTH!
Mirjana

Made some today using half the recipe - dough was a bit dry, so I just added a few drops of water until it came together properly - they taste great!

I've done like bonjovibabe and halved the recipe...had to add a tiny bit of water too due to it being a little bit dry. But it works well when you cut the recipe in half.

You can still freeze the dough, if you'd prefer to do that. Just roll it out first between two sheets of parchment paper then lay it on a sheet pan and put that in the freezer until they're frozen. You can also roll out mutiple sheets of the dough and lay them on top of one another on the same sheet pan before freezing, that way you can get it all done at once. Once it's frozen, I would think using your foodsaver to seal each sheet of dough individually would work great! I would keep both pieces of parchment paper on each sheet of the frozen dough, then pop into your foodsaver bag, seal and then back into the freezer. Plus, since they're flat, you can put them on the bottom of your freezer shelf and then still be able to put other things on top of it. But I probably would try to use them up by 1-2 months...even though they're in the foodsaver bags. But you could easily use up one full batch of the dough in that amount of time. When you're ready to bake them, I'd just take them out of the freezer, leave in the sealed foodsaver bag and let it partially thaw, not completely thaw. (It's easier to get clean cuts with your cookie cutters if it's still fairly firm. ) Then take it out of the foodsaver bag, remove the top layer of parchment paper, cut out your shapes, remove the excess dough and transfer the cookies, parchment paper & all, to your cookie sheet and bake! Hope this wasn't confusing and that it helps you out!

Thanks for all your help ladies. I'm going to try it this weekend. I'll be sure to post how it turned out