I need to make cookies for a client who will be flying with them 2 weeks in advance of the party (it's the only time she can come). What is the best way to keep them fresh, they will be individually packed and closed. Will that be enough?
what kind of cookies -- i would not look forward to serving/eating two week old cookies unless they were held in a freezer
1 cup marg
1 cup granulated sugar
1 lrg egg
1 tsp baking powder
1 tsp pure vanilla extract
3 cups flour - all purpose flour, plus extra for rolling out dough.
For the record, I agree with you but my client is insistent that they will stay fresh. I just don't like the idea of it bc I'm sure they won't so figured I'd come on here and ask the experts.
If I tell her to freeze them, how should it be done? They will have fondant decorations on them.
Hi Claire! Packaging to keep air out is the best way to ensure a longer shelf life. Lining the box or tin with foil can help.
Ah that's interesting Mimi, thanks. Think it could stretch to 2 weeks though? She swears that last time she ordered cookies (not from me) they last 2 months just sitting out and got rock hard (I'd have thought they'd have gone soft)? So she figures 2 weeks is nothing in cookies shelf life.
Your customer seems to be quite insistent. Every recipe is different, but two weeks should be fine if the cookies are in air-tight packaging. Every year my baking group makes holiday cookie trays as a fundraiser for our regional food bank - and all the cookies last at least three weeks.
Thanks again, you have eased my mind Think I'll warn her again though that I can't guarantee freshness.