It gives the liquid and the dry ingredients time to become more of a whole. With soft doughs, it makes it easier to handle.
No you freeze it either in the oven or a high heated microwave.
With refrigerator cookies the dough is formed into a roll and chilled in the refrigerator usually overnight. The dough is then sliced into rounds and baked.
Rolled cookies are easier to roll and shape when the dough is thoroughly chilled - at least for several hours.
Take some frustration out of the process by chilling the dough for at least 1 hour before putting it into the press. After loading the tube, put the remaining cookie dough back in the refrigerator to keep it chilled. Room temperature dough does not separate well. Chilled dough 'breaks off' easier. Next, do not use warm/hot cookie sheets or baking stones. The dough won't stick to a warm sheet/stone very well. Next, pull the press straight up - not to the side. Lastly, work quickly while the dough is still chilled.
You can eat anything you want to. Of course, there are consequences, depending on what you eat. Sugar dough should be fine, as long as you've used pasteurized eggs and/or chilled/frozen the dough, if it's not freshly made.
Santa's whiskers are a type of refrigerator cookie. If the dough is frozen, it will need to be thawed or the cookie will not brown properly. The dough needs to be chilled but not frozen.http://www.landolakes.com/recipe/1180/santas-whiskers
You will DIE!
A fermentation process.
Whats happens if you eat raw cookie dough?
nothing happens, but if you eat to much you will get constipated.
Dough that is too dry and crumbly may need additional liquid, such as a few drops of milk or water. However, if the cookie dough has been chilled, let it warm up to room temperature before adding liquid, because the dough may become soft again as it becomes warm.
The dough will not rise.
Nothing