Yeah I guess I know now why I seldom like bakery cookies if that's true! Though I do occasionally buy from some local bakeries and I know they don't leave them sitting around for a month. In fairness, many good bakeries will be selling Christmas cookies a month before, but they're not month old cookies! LOL I do see some bakeries leaving their cookies sitting in the cases for a few days and even cake donuts are sometimes kept a couple days but usually they're starting with an inferior product anyway, in my book. Many have a "best if used by" date on them too. There's good bakeries and bad and this is proof that "expensive" does not mean "good" to say nothing of "better"! I too can tell cookies are getting stale after a few days to a week depending on the type. Fresh is definitely better. And no way is a month old cookie perfectly fresh in either definition or in taste, at least in my book. I understand how they get away with it. People don't know what they're supposed to taste like so they don't know what they are. But I'd venture a guess that few people would compare (side by side) a freshly baked one and a month old cookie and say they taste the same. Although what many of these "bakeries" call Christmas cookies... (shudder). Then you leave them sitting around another couple weeks? I think I'd rather have slice or break-n-bake! I tend to freeze some cookies and take out in batches unless they'll be consumed in a couple days, which usually they are. Again, frozen is not the same as fresh but certainly better than sit-arounds. Hard cookies will sit out better than soft cookies though, but even the crumbly peanut butter cookies are affected after 4 or 5 days. I would freeze them but they'd be edible if left out. Might just taste more like a bakery cookie than homemade! LOL

Here are some that I freeze often. Touch of Lemon Sugar Cookies Source: Pillsbury "Cookies, Cookies & More Cookies" 1980 2 c sugar 1 c butter, softened 1T grated lemon peel c lemon juice 1 tsp vanilla 2 eggs 3-1/4 c AP flour 1 tsp salt 1 tsp soda 1 tsp cream of tartar Sugar Preheat oven to 325F. Lightly grease cookie sheets. In large bowl, combine sugar, butter, lemon peel, lemon juice, vanilla and eggs. Cream until smooth. Lightly spoon floour into measuring cup and level off. Stir in flour, salt, soda and cream of tartar until well blended. Shape dough into 1" balls, roll in sugar and place two inches apart on prepared cookie sheets. Bake 15-20 minutes or until lightly browned. (Cookies will be soft in center). Makes 4-5 dozen cookies Basic Shortbreads 1 1/4 c AP flour 3 T sugar 1/2 c butter Mix sugar and flour, cut in butter until fine crumbs and it starts to stick to itself. For Elfin Bites, stir in 2 T of Candy Ball Sprinkles. Pat dough out on a non greased cookie sheet into a 8x5" rectangle. Cut into 1/2 cubes and seperate. Bake at 325F for about 8\-10 minutes or until bottoms just start to brown. Cool on wire rack that has a sheet of wax paper over it.(Just in case they thought about falling through the "cracks".) For Cherry Shortbread, (pictured above) stir in a 1/2 c of drained well finely chopped Maraschino cherries. Once additives are in, knead until a dough is formed. Roll dough out on floured surface to 1/2" thick, cut out with 1 1/2\-2" heart cutter. Bake at 325F for 20\-25 minutes or until bottoms just turn light brown. Cool. Melt together 1 c semi sweet chocolate chips and 2 t sortening. Dip half of the cookie or drizzle. let set on wax paper to firm. Posted 12/06 by Terri\_pacnw Chocolate Walnut Crumb Bars 1 c butter, softened 2 c all purpose flour ½ c granulated sugar ¼ tsp salt 2 c Nestle semi sweet chocolate chips, divided 1-1/4 c (14 oz can) Sweetened Condensed milk 1 tsp vanilla 1 c walnuts, chopped Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 2 cups of crumb mixture into greased 9 x 13 baking pan. Reserve remaining crumb mixture. Bake 10-12 minutes at 350F or until edges are browned. Warm 1-1/2 cups chocolate chips and milk in small, heavy saucepan over low heat, stirring until smooth. Stir in vanilla, spread over hot crust. Stir walnuts and remaining chips into reserved crumb mixture, sprinkle over chocolate filling. Bake 25-30 minutes at 350F or until center is set. Cool in pan on wire rack. Yield: 2-1/2 dozen bars Holiday Biscotti Source: Giada DeLaurentis 2 cups all\-purpose flour 1 1/2 teaspoons baking powder 3/4 cup sugar 1/2 cup (1 stick) unsalted butter, room temperature 1 teaspoon grated lemon zest 1/4 teaspoon salt 2 large eggs 3/4 cup pistachios, coarsely chopped 2/3 cup dried cranberries 12 ounces good\-quality white chocolate, chopped Red and green sugar crystals, for garnish Preheat the oven to 350 degrees F. Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Form the dough into a 13\-inch long, 3\-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4\-inch\-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes. The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. Linda

This dough was like the soft dough you get with the famous Chocolate Crinkle cookies...only softer yet. There was no way they would have held up to baking. I'm quite certain all the ingredients were in their proper proportions as I had everything premeasured and premixed where called for, eggs to room temp, etc. because the recipe requires a few steps and is a little involved. I was especially careful to make sure the chocolate mixture was cooled down to room temp before adding the egg mixture because I've gotten in a hurry with similar doughs and the warm chocolate causes issues. The only other thing could be that I doubled this recipe from the start so maybe that is what caused the overly soft dough. Some recipes just don't multiply well. We'll see how things turn out tomorrow.

Khandi, here's my family recipe. This make a pile of cookies! Because the cookies are handled so much -- baked, cooled a bit, dipped in syrup, topped with ground walnuts -- there's always the possibility of a few crumbling. However, I don't consider that a problem since the cook and her helper(s) have the solemn duty of eating all the mistakes. My daughter & I have made these together several times, especially for church youth group fundraisers. I hope you have good luck with them. Sue Melomacarona (Greek Honey/Walnut Cookies) Traditional Greek Christmas cookies soaked in honey syrup and topped with crushed walnuts. This is one of the sweets associated with the holiday season. This cookie is perfect for a large party. Because the flavor improves upon standing, it may be made days ahead. Cookies: 3 eggs 1¾ cups vegetable oil 2 tablespoons baking powder ½ cube melted butter 1 tablespoon honey ¼ cup orange juice 5½-6 cups flour ¼ teaspoon cinnamon ¼ teaspoon nutmeg Syrup: 1½ cups honey 2 cups sugar 1½ cups water Juice of ½ lemon Combine all syrup ingredients in large, wide-bodied saucepan. Bring to boil, reduce heat and simmer for 5 minutes. Remove from heat. Topping: 2 cups finely ground walnuts Melomacarona Preparation: In large bowl, combine melted butter and oil. Add eggs, honey, and orange juice. In another bowl, combine baking powder, cinnamon, nutmeg, and only 4 cups flour. Gradually add combined dry ingredients to liquid mixture. Add additional flour (up to two more cups) until a soft dough is formed. Knead dough until it feels soft and pliable and it no longer sticks to fingers or sides of the bowl. (Note: The dough will be oily.) Shape dough into rounded 2 inch ovals. (Note: The dough will not make smooth cookies; the ovals will be craggy with a rustic texture.) Place ovals 2 inches apart on ungreased cookie sheet and flatten slightly with palm of hand, fingers, or fork tines. Bake cookies at 350° for 25 minutes until lightly browned. Let cookies cool slightly. While cookies are still warm, dip several at a time in warm syrup using slotted spoon. Be certain that all surfaces of cookies are coated with syrup. Do not keep cookies in syrup more than two minutes. (Note: Don't use a quick dip; I usually keep them in the syrup about 15-20 seconds per side.) Remove cookies and place on cookie sheet lined with wax paper. Sprinkle immediately with finely ground walnuts. Press walnuts lightly onto cookies. Let stand at least 2 hours to overnight before serving. Store in airtight container lined with plastic wrap or aluminum foil. If keeping cookies longer than a few days, refrigerate and then bring to room temperature before serving. Neither taste nor texture will suffer from the refrigeration. (Note: Leftover syrup may be strained and stored in the refrigerator and used again.)