- Store cookies only after they have cooled completely.
- Basic tips on cookie storage:
- Store crisp and soft cookies in separate containers
with tight-fitting lids.
- Do not use cardboard containers unless lined with
foil or plastic wrap.
- Store frosted or thumbprint cookies in a single layer
in a tightly covered container. If space is a problem, allow frosting
or filling to harden a bit and then layer the cookies between waxed paper
- Store bar cookies right in the baking pan. Cover
tightly. Some may need refrigerating depending on the frosting and/or
filling, etc. The recipe indicates this.
- Freeze baked cookies or cookie batter. Freeze in
a moisture vapor resistant container or re-closable plastic bag, for no
more than six months if unfrosted, one to two months if frosted.
- Dont freeze meringue-type cookies.
- Thaw in the package at room temperature.
||Because of this:
- Liquid not measured accurately.
- Flour not measured accurately.
- Incorrect form of fat used, such as melted, whipped,
or oil form.
- Cookie sheets not cooled between baking times.
- Too much flour.
- Oven too hot or baked too long.
- Expired baking powder used (check the bottom of
the can for the expiration date).
- Baked too long or oven too hot.
- Baking sheet or pan with dark, nonstick coating,
or glass pan was used without lowering oven temperature by 25°F.
- Batter spaced too close together on baking sheet
|Not brown on top
- Oven rack not in middle of oven.
- If baking bar cookies, the pan may be too deep
for the amount of batter in it. The pan should be two-thirds full.
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