Serves: 5
Use a separate container for each cookie variety to avoid mingling the flavors and changing the texture.
*Soft cookies: Use a tightly closed container place waxed paper between cookie layers to prevent sticking. If the cookies are frosted or filled, store them in a single layer. Good choices include airtight plastic containers, cookie tins with tight-fitting lids and resealable plastic bags.
*Crisp cookies: A container with a loose-fitting cover, such as a cookie tin or glass baking dish, is best unless the weather is very humid, in which case they should be tightly sealed. To revive crisp cookies that have gone limp, reheat them on a cookie sheet in a 300°F. oven for 3 to 5 minutes cool on a wire rack.
*Freezing: Place unfrosted, baked cookies in containers with tight-fitting lids and freeze for up to 12 months. For frosted cookies, first freeze them uncovered on a baking sheet, then package the frozen cookies between layers of waxed paper in a rigid container for up to 2 months.
*Thawing: Thaw soft-textured cookies in the container at room temperature or place them briefly in a microwave oven. Crisp-textured cookies should be removed from the container before thawing.
This Cook's Note: Storing Cookies recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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