So, I just recently purchased a bottle of Lorann Preserve-It Antioxidant from Amazon.com. I've been interested in trying to add a preservative to my cookie recipe as many people tend to save their cookies for a month (or more!) before deciding to consume them. Well, this bothers me because after about a week I can tell the difference in quality of my cookies and can't imagine what they must be like after a month. I understand that a no-chemical-added recipe is probably more appealing than one that is unnatural but I decided to play with artificial variation of Lorann's Antioxidant because it is substantially cheaper. Anyway, I was wondering if anyone has had any experience with either variation or any other type of preservative in their sugar cookie recipe and what that might be. I'm excited to see what the outcome will be as having a longer shelf-life will put my mind a bit more at ease when people decide to eat my cookies a while after they receive them. If it works out I may consider spending a bit more on the natural version of the antioxidant.
I am also open to any pros and cons that people may have with putting a preservative in their recipe. Besides the "not being all natural" part, I'm not sure what else would be a problem with it.
Happy baking!
