By NANCY SECRIST

By NANCY SECRIST

VPI Exlrmion Agritl

Holidays and baking go together. Certainly more cookies and cakes are baked for the holidays than any other time. Here are some pointers for storing and packing cookies.

With proper storage most cakes and cookies can be kept from 3 to 7 days at room temperature. Plain and frosted cakes and cookies, except those with whipped cream or custard filling, are usually not stored in the refrigerator as they absorb too much moisture and become soggy. Cakes rich with fruits or nuts can be kept tightly covered 1 week to 6 months in the refrigerator and up to one year in the freezer. You can freeze either baked cookies or cookie dough 9 months to a year. Frozen dough frequently takes up less space in the freezer than baked cookies.

Remember to choose the right cookies for mailing. Soft drop, bar and fruit cookies travel well, while thin. crisp cookies (refrigerator and rolled types) are likely to crumble. Crisp or firm cookies and bars can be individually wrapped and carried as gifts to avoid being broken or crushed.

For best results when storing cookies, place each kind in its own container to avoid mingling of flavors and transfer of moisture. Store soft or chewy cookies in a tightly covered container; store crisp cookies in a loosely covered container.

Whether you’re packing baked goods to mail across the country or take across the street, there a few packing tips you should know.

First, select foods that travel well. If you are handcarrying your gift a short distance, almost any food will work. Avoid delicate cakes and pies or foods that spoil easily. If you are mailing a gift, avoid items which must be refrigerated or frozen and heavily frosted baked goods. Avoid packing foods in glass containers.

Choose a sturdy container for carrying a gift by hand. A durable dish, cardboard box or plastic container will do. For mailing select a plastic, cardboard or metal inner