Because most cookies freeze well and thaw quickly, platefuls of assorted cookies can simply be covered well with plastic wrap or aluminum foil and popped into the freezer, to be brought out when company walks in the front door. (Placing unwrapped and unfrosted cookies in a 300°F oven for a few minutes will restore crispness.) You can make your own freezer "vacuum pack": Place cookies into a plastic zipper bag, seal almost completely, and insert a straw in the corner and use it to suck out the air. Three months in the freezer is about the maximum time before cookies begin to lose flavor.
For short-term storage at room temperature, place cooled cookies into a container with a snug lid. Be sure to separate crisp and soft cookies so their respective textures will be preserved. Place layers of waxed paper between soft cookies, frosted cookies, very delicate cookies, or bars when storing or freezing them. Store soft cookies in containers with tight lids to retain moisture. Add an apple slice if necessary to add humidity. Store crisp cookies in a container with a loose-fitting lid. Well packed, your homemade cookies will keep fresh in the kitchen for about a week.
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