momtoj Posted 18 Oct 2011 , 9:51pm
post #1 of

Hello! I make cookies using the NFSC, RBC and Antonia74 RI for accents. After they dry and I package them, as I transport them, I find they are breaking - specifically the 3-tiered wedding cookie (top tier breaks) and the cupcake with single candle (flame breaks). I don't seem to have the problem with the baby onesie or pumpkin or any other shape that sticks out in my mind.

Can someone offer me tips to prevent this? I'm thinking I might need to put some kind of board behind them in the package. I don't want to have to find and/or cut little boards, but it's disappointing to work so hard and end up with broken cookies by the time a recipent eats it.

Thanks in advance for your help.

2 replies
vicki3336 Posted 18 Oct 2011 , 9:57pm
post #2 of

I've used that recipe often with no problem with broken cookies. How thick are you rolling them? I roll mine either 3/8" or 1/4", depending on the cookie and whether or not I'm putting them on a stick. I like mine with chewy centers so I probably undercook them just a tad. Are you baking them just until the dough is set or longer for a crunchy cookie?

momtoj Posted 18 Oct 2011 , 10:05pm
post #3 of

I do have a tendancy to roll the cookie pretty thin. The people who eat my cookies, prefer crunchy and well done. I believe the time to bake is 10-12 minutes. I always go for 11 minutes and they are a pretty brown around the edges.

I appreciate the feedback. I'll roll thicker.

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