I have just learned from reading old posts that it's possible to freeze RI flooded cookies. I need to make 200 for next week, so I'd love to do this in advance.
My question is: I will be freezing them in Tupperware containers separated by waxed paper. When I thaw them, won't the RI melt and smoosh on to the waxed paper of the layer above?
If they are for next week there is no need to freeze them. You can start decorating them now and bagging them as they dry and they will still be fresh. I use the NFSC recipe and am doing 200 cookies too for a wedding next week. I finished baking them on Monday and have started decorating them yesterday and will continue today and the next couple of days until I finish. I have done this many times before and they are still fresh tasting a few weeks later. The shelf life of NFSC is a few weeks.
The other option is to freeze them undecorated and then take them out of freezer next week and decorate. HTH
Thanks, Patty. How do you store them?
They should be fine after thawing as long as the RI is complete dry before you freeze. I would thaw them at room temperature and don't open the box they are in until they are completely thawed (condensation).
Once they are bagged and sealed, I just put them in bakery boxes and leave them on a shelf until delivery. (80 done so far for next week, 120 to go, they are taking longer to decorate than I anticipated.) Good luck