INGREDIENTS

INSTRUCTIONS

STORING AND FREEZING COOKIES: 1). Separate soft and crisp textured
cookies for storage. Soft cookies should be kept in tightly covered
containers. Crisp cookies may be stored in a cookie jar or container
with loose fitting lid in a dry climate. In humid climate, store  crisp
cookies in a tightly covered container. 2). If soft cookies  begin to
dry out, add a piece of apple or bread to the container to  help them
retain moisture. If crisp cookies become soggy and are not  decorated,
heat in a 300~ oven for 3-5 minutes to crisp them. 3).  Store frosted
cookies and thumb print cookies in a single layer in a  tightly covered
container. If need be for space, layer cookies  between waxed paper to
protect. 4). Bar cookies may be stored,  tightly covered, in baking
pan. Some may require refrigeration  because of ingredients in them.
5). Unbaked cookie dough can be  refrigerated for up to one week or
frozen for up to 6 weeks. Rolls of  dough should be sealed tightly in
plastic wrap; other doughs should  be stored in airtight containers.
6). Crisp cookies freeze better  than soft cookies. Bars and brownies
are an exception to this rule  since they freeze extremely well.  7).
Freeze unfrosted cookies from 9-12 months. Separate layers with  waxed
paper or plastic wrap. 8). Freeze frosted cookies uncovered  until they
are firm. Then pack them in airtight container lined with  plastic wrap
or foil. They can be frozen for 2-3 months. 9).  Cardboard containers
are not recommended for storage as the flavor  and aroma from the box
may be absorbed by the cookies. 10). Frozen  cookies thaw in about 10
minutes at room temperature.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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