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Preserving Cookies
16 Dec 2007 |
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I’m in the middle of making holiday cookies and some of the people we’re giving them to we won’t see until next week. If I freeze the cookies will they still taste fresh next week? Or is there some other way I can preserve them?
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2 Responses for "Preserving Cookies"
Ideally, you should save enough dough for your guests next week, wrap it tightly and put it in the freezer until a couple of days before the guests arrive, at which point you can thaw it slowly in the refrigerator or a cool place. Fresh baked cookies are almost always better.
If you have already baked all the cookies off, put them into an airtight container and store them in the freezer or the coldest part of your refrigerator.
You can put a piece of apple in with cookies at room temperature to help keep them moist for an extra couple of days.
Regardless of the temperature at which you store the cookies, make sure they are in an airtight container, and stack them between sheets of wax paper so that they don’t stick to one another, which makes them look less pretty.
Here is a great rule of thumb as presented by Chef Erika Cooper in a recent ChefsLine Radio Show:
Freezer Cookies in Raw State:
Butter cookies, sugar cookies, gingerbread, shortbread ie “quick cookies doughs”
Freezer After Baking:
High ratio of sugar and chewier ie lebcuchens, brownies, chocolate chips, and macaroons.
Storing Cookies:
Oxygen is the enemy. Keep the air out. Ideal is a tall container layered with waxed paper.
Freezing Cookies:
Get all the air out and wrap well. Do not go longer than 30 days that are already baked.
To listen to the whole conversation about Holiday cookie tips and other cooking ideas, please visit:
ChefsLine Dinner Show Link ~ with Chef Erika
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