I have a small home-based bakery and I have a sugar cookie recipe that I've worked on for years. I now have a large client that would like me to supply them with my cookies. Their one concern, is that the cookies need to have an approximate shelf life of 6 months. I've looked at inverted sugar which I believe will keep my cookies soft (they are quite soft to begin with), and I know due to the amount of unsalted butter, they would be prone to becoming rancid.
Does anyone out there in ChefTalk-land have any thoughts, suggestions, advice? Thanks so much for your help!