Baking Tips:
1. Cookies should be baked at the middle rack in the oven so they can receive even heat from both top and bottom heat elements. For bar cookies, best to be baked closer to the bottom of the oven. Bake one try at a time unless otherwise specified.
2. Before placing the cookies, line the tray with baking paper or grease the tray with butter/margarine/shortening. Cookies that use lots of egg white and sugar content should be baked in baking paper.
3. Royal icing and glaze icing make the cookies soggy. After the icing has set, put the cookies back in the oven and bake in low temperature for 5 mins to bring back the crispiness.
4. Margarine can be used in place of butter (combination of half butter and margarine is also good)
5. Always use fresh nuts as nuts can turn bad easily.
Storing Cookies:
1. Store them in airtight containers after it cooled completely.
2. If cookies turn soft after being left in the open too long, you can re-bake them in an oven at low heat for 3-5 mins.
3. Cookies coated with chocolate, royal icing, and glaze icing have to be let set completely before being put into a container. Separate them from each other with a layer of greaseproof paper in between.
4. Sandwich cookies with filling like butter cream, jam, ganache and cream cheese should be served right after the filling is put in as the cookies get soggy quite quickly.
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