How to Store Shortbread Cookies
Shortbread is a traditional holiday treat. In its simplest form, it's comprised of a delicate mix of butter, sugar and flour. Variations can include a cherry garnish, orange or maple flavoring or a sweet chocolate coating. Storing shortbread is a relatively simple task and can be done at room temperature for about a week in an airtight container. You can also freeze shortbread cookies for three to four weeks if you won't be eating them right away. Does this Spark an idea?
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Instructions
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Cool cookies completely after baking. If the cookies are placed in an airtight container while they are still warm, they will become soggy.
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Line an airtight container with wax paper.
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Place the cooled cookies in a single layer along the wax paper in the container. If you must use several layers to accommodate all of your cookies, place a layer of wax paper between each layer of cookies.
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Write the date the cookies were stored on a label with a marker and place the label on the outside of the airtight container. Place the airtight container in a spot where it will remain at room temperature.
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Remove the cookies from the airtight container after they have been at room temperature for a week. If you want to freeze them, wrap the cookies in foil and then wrap them again. The cookies need not be wrapped individually; you can wrap several together in a manageable bunch.
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Write the date that the cookies were wrapped in foil on a label with a marker. Place the label on each bunch of cookies.
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Place the cookies in the freezer. Consume them within three to four weeks of freezing.
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Tips & Warnings
Do not wrap shortbread cookies with other kinds of cookies, or they will absorb the other cookies' flavor.
References
Resources
- Photo Credit biscuits image by Sean Gladwell from Fotolia.com
