Hello,
My name is Connie and I read about you and DVO on the internet. I was reading about cookie storage and tips. Thank you so much for
the information. It was very helpful.
I do have a question for you that is just bugging me for an answer. A friend of mine has asked me to bake her sugar cookies with royal icing (decoration). They are for her wedding (favors) and I am new to this. Cupcakes and cakes is what I am use to. About storage, it was mentioned in the article not to layer more than 3 times in an airtight container but what wasn't clear for me was how long can I store the cookies once I've already baked and icing them?
I do work so baking will have to be done during the weekend including icing them. She needs a little over 200 cookies. Can I store them, airtight, in the refrigerator at least 3 weeks in advance? Or do they need to be placed in the freezer? My kitchen is small and space is an issue. I would appreciate any help and advice you could give me.
Thank you so much in advance,
Connie
Hi Connie,
First, sugar cookies frosted with royal icing should be stored in a single layer, if possible.
Second, the fat in your recipe makes the difference in length of storage. Cookies made with straight shortening can last up to 3 weeks in an airtight container in the refrigerator; however, you sacrifice flavor by using it. Using 1/2 shortening/1/2 butter allows you to store the cookies for up to 2 weeks. All butter cookies (best flavor) go stale after a week.
Storing your cookies in the freezer is the best option. To do this, freeze the frosted cookies unwrapped in a single layer until icing is firm (about 1-2 hours). Then, layer them between sheets of waxed paper (up to 3 layers), and seal in airtight containers or ziploc bags.
Third, when its time to thaw the cookies, don't remove them from their packaging until they are completely thawed. This will allow the condensation to form on the wax paper or other packaging instead of on the cookies.
Hope this helps and good luck,
Desi
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