Comments on: Buried cherry cookies

By: ellaella

ellaella — Fri, 11 Dec 2009 22:48:31 +0000

Hi, Sue and welcome – to the blog and to baking! IIt’s a good question. The frosting really doesn’t harden a lot. Most cookies freeze beautifully so what I would do is make them a day or two in advance, freeze them in a single layer (uncovered, just on a baking sheet lined with parchment) for about an hour (you’ll need to that in batches unless you have a big chest freezer) and then gently put them in airtight containers this way: a paper towel folded on the bottom as a cushion, a layer of cookies, a piece of parchment or wax paper as a separator, another layer of cookies, another parchment, etc. Park them in the freezer till the day. Take the containers out of the freezer about 2 to 2 1/2 hours before you plan to get to your destination and they should be thawed and still beautiful when you get there.

It sounds time-consuming, but if you frost subsequent batches while the first is getting its 1-hour chill, it’ll be pretty efficient (and give you time to clean up too!) and spare you any last-minute rush. Let me know how it goes, k?

By: Sue

Sue — Fri, 11 Dec 2009 18:37:52 +0000

This recipe looks great, but I have a question. I’m a newbie baker and I was just wondering about transporting these cookies. I need to deliver about 4 dozen cookies and I’m not sure how to package them so they will still look nice when I get there. Does the frosting stay soft or does it harden so that I can stack the cookies in layers without messing them up?

By: ellaella

ellaella — Sun, 28 Dec 2008 16:26:22 +0000

I’m glad you found From Scratch too, Susie. Welcome!

I think you’ll enjoy these. I couldn’t get past the original way either, but I knew for sure this would work; I just don’t have the time or money to waste on a recipe that’s iffy. Stella’s experience tells me my instinct was right. (And having several ounces of condensed milk left over, and eventually thrown away I suspect, just goes against my grain.)

Don’t be a stranger!

By: Susie Hart

Susie Hart — Sun, 28 Dec 2008 00:33:12 +0000

I found this recipe in our newspaper and have wanted to try making them but could not get past the icing before baking. I’m so glad I found this website and your comments. Now all I have to do is make them! They sound delicious!

By: ellaella

ellaella — Tue, 23 Dec 2008 14:37:33 +0000

Thank you for that feedback, Stella. Everything I know about baking — to say nothing of common sense — told me there would be melting going on in the oven. I couldn’t think of anything about condensed milk that would prevent it. I don’t know if it was a gimmick or what, but I knew my way would work.

They are delicious! I love having the chocolate flavored with the cherry juice. I might flavor ganache for a cake that way someday. Happy Holidays!