Okay, I am making ( I have not started yet) about 150 cookies for a craft show on 10-15-05. If I start today, 10-10-05, won't they be stale by
10-15-05? (I am using the no-fail recipe). Don't I have to let them dry out before decorating them? I am decorating them with royal icing and I have to let that dry as well before putting them in the baggies. How can I guarantee freshness? Can anyone get sick from a stale cookie? My luck they will!

The cookies should be fine. I start mine about 2 weeks before I need them. I make the cookie dough and put in the frig. Then I bake the next day, start icing the next. The icing usually needs to dry overnight.
When they are dry I bag them in cookie bags and tie with a ribbon,really tight. Thet stay tasting good for several weeks.
Making that many cookies, you should probably start them today.
I hope this helps.
Serry

Hey, the date is off, why is that?

What is the no-fail recipe for sugar cookies? Is it the same as the wilton roll out cookie recipe?

Thanks,
Kelly

I've used both...and for me (might not happen for anyone else) the Wilton recipe cookies spread a little during baking. The no fail recipe comes out of the oven the exact size/shape they were when I put them in.

I searched for the no fail recipe and nothing came up. Help!

I made the wilton recipe a few years ago and didn't think it tasted that good.

www.kitchengifts.com

Thank you, what a wonderful site!

I made the "no fail" and they were great. I made Toba Garrett's cookie recipe, and at first, they were very bland. By the next day, ooh-wee, they were good. (could be too that it was my first cookie while dieting!) My husband says he likes the first batch better, the "no fail" recipe. Toba's recipe does not use salt. I like a little salt in the recipe.

The cookie recipe I always use that doesn't spread and tastes wonderful is called white velvet cutouts. Recipe is as follows:

3 1/2 sticks of butter or margarine, softened
1 - 8 oz. pkg of cream cheese, softenend
2 cups sugar
2 egg yolks
1 tsp vanilla
4 1/2 cups flour

In a mixing bowl, cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. Cover and chill 4 hours or until firm. Roll out on a floured surface to 1/4 inch thickness. Cut into desired shapes; place 1 inche apart on greased baking sheets. Bake at 350 for 10-12 minutes or until set. Cool 5 minutes; remove to wire racks to cool.

The only thing I modify is the baking time. I usually bake my cookies for approx. 15 minutes or until the edges become slighly browned.

This is the only cookie recipe I use and everyone loves it! If I have to bake them ahead I usually throw them in the refrigerator or freezer (if I don't need them for a few weeks) and they stay fresh. Try it, I guarantee you won't be disappointed!

a trick I learned awhile back....put a slice of bread (i usually use white) in your sealed container w/your cookies. Helps them stay soft.....works great. I've done it w/decorated cookies as well and had no problems.

RS3560,

Those look and sound fabulous! My son is allergic to egg white and so those would be safe for him too (without the royal icing unfortunately, but I can put canned frosting or sprinkles on his). I'm always on the lookout for recipes that the whole family can enjoy. Thanks!

The website below has the cookie recipe that I use all the time. It freezes well, baked or unbaked and is very easy to work with.

http://www.bhg.com/bhg/story.jhtml?storyid=/templatedata/bhg/story/data/15281.xml