I am going to begin to bake my Madeleine Cooke's and sell them at my local farmers markets. They are very moist more like a little cake. I heat seal them in a heavy plastic bag and then put them in my box. They taste great after 3 weeks but are not moist any more and that is very important to the cookie. Is there a natural or "not bad" preservative that I can purchase to keep them fresh and moist? Please help, these cookies are fabulous and I know they can be a wonderful addition to cookies!
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6/9/11 at 1:08pm