December 6, 2002, Newsletter Issue #78: Holiday Baking Storage Tips
Tip of the Week
Storing Cookies Up to One Week:
Soft cookies should be stored at room temperature in an air-tight container between layers of waxed paper.
Crisp cookies should be stored at room temperature in a container with a loose fitting lid such as a cookie jar.
DO NOT store hard and soft cookies together; the hard cookies will absorb the moisture from the soft cookies and lose their crispness.
Brownies and bars can be stored at room temperature in their baking pan. Cover with foil, place in a large plastic bag and seal.
Lemon bars should be stored in the refrigerator, but brought to room temperature to serve for best flavor.
Freezing Cookies:
Unfrosted cookies can be frozen in air-tight containers between layers of waxed paper up to 6 months.
Frosted or fragile cookies should be arranged on a baking sheet in a single layer and placed in the freezer until frozen. Layer the cookies between sheets of waxed paper in an air tight container and freeze for up to 2 months.
Bar cookies are best frozen uncut. Remove WHOLE from the pan, double wrap in plastic, and then wrap them in heavy foil. Freeze for up to 4 months.
Happy Holidays!
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