Reply to "How Far in Advance Should I Make and Ship These Cookies?"

Aproned ArtistSuper Gobbler

Hi Perla,

You might consider freezing the cookies. I only use royal icing, but I have frozen intricately decorated and painted cookies with great success. I just package them in cello bags, lay them flat in a covered tray, and freeze. To defrost, I lay them flat on a cooling rack for an hour or two. I've done side-by-side taste comparisons between my fozen and unfrozen cookies, and my "testers" are unable to detect the difference.

I've never used glacé, but I have cookies decorated with royal icing that are three years old and still look just as they did when I made them.

Wish I had more advice to offer. Hopefully someone with more applicable experience will chime in.

7/22/179:46 AM

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