Between now and the night before Christmas, avid amateur bakers will make their stash of holiday cookies. They`ll mix and roll, shape and cut, bake and decorate. Then, for many, all that loving effort will be negated by one mistake: They won`t store the cookies properly, causing snaps to lose their crackle, meringues to turn to mush and wafers to waffle.
In ''Maida Heatter`s Great Book of Cookies,'' America`s great dessert
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(and cookie) maven writes that without exception, cookies are best when freshly baked. That is true, but it overlooks the practical aspects of do-ahead baking. Most bakers-and cookie monsters-agree that cookies are just fine a couple days after baking-if they`re stored properly.
There is one cardinal rule to follow: Different types of cookies never should be stored in the same container. If they are, they`ll freely exchange flavors so butter cookies might taste of spice, walnut wafers like chocolate and orange rind.
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Textures also may change if different kinds of cookies are stored together. For instance, a crisp cookie may go soft by being in a container with a moist cookie, one that is frosted or studded with fruit.
Tightly sealed metal tins or canisters, held at room temperature, are the most versatile storage vessels, appropriate for many traditional Christmas cookies, including sugar cookies, spritz, bar cookies, chocolate chip cookies and nut balls. The tins come in a variety of shapes and sizes and most households already have a few on hand to be called into use. Plastic refrigerator containers are another good option, providing their lids have a tight seal.
For delicate or elaborately decorated cookies, you might want to follow Heatter`s advice. She suggests cookies be individually wrapped in plastic wrap. It is a lot of work, but this technique does preserve the cookie`s character and helps keep it fresh.
Springerle, lebkuchen and all traditional German cookies characterized by an embossed pattern stamped on the top are so hard after baking that a ripening period is standard procedure. The cookies are left in a loosely covered container for several weeks. Moisture from the air softens them over time. Alternatively, some cooks add a small piece of plain white bread to the tin to help speed the softening process. Apple wedges and whole oranges also are softening agents, although they will share their subtle flavor with the cookies.
Cheesecake-style and custard-based bar cookies must be stored in the refrigerator so bacteria won`t grow. If the container lid fits snuggly, it doesn`t matter if the container is lined with foil, plastic or waxed paper before the cookies are added. Use any linings to separate the layers.
Wax-coated cardboard cookie tubs are sold around the holidays. They`re convenient for giving cookies as gifts, but aren`t the best for storage. If you use them for gift-giving, you may want to suggest the recipient transfer them to another container. Or encase cookies in airtight plastic bags before tucking them into the container. Or wrap different kinds separately in airtight packets then combine into one container.
All cookies should be cooled completely before storing. Once cooled, they should be wrapped as soon as possible because they will start to stale quickly.
