Hallo, cookiers. I don't usually have this problem, but this time a set of about 30 cookies dried out on me, probably in part because of dry winter air and the time it took to finish them, despite keeping them in containers, etc. I am glad I tasted one so I can try to tackle this problem. Ugh.
Anyhow -- I've never tried the bread trick with cookies -- putting a piece of bread in the container with them so they absorb a little moisture. Does it actually work? Does it cause any problems with royal icing? Does the icing hydrate too and bleed? Would you put the cookies upside down so just the underside is more exposed to the bready air? Anybody have any other tricks?
I'm a little desperate here, but not too bad -- would be really grateful for any experienced advice. Thank you!!!