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Thread Starter 

Good evening.


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!  chef.gif