If it bubbles within a few seconds, it is still effective. Store it in a cool cabinet for up to 1 year. To keep flavors at their peak, send only one type of cookie per package, or wrap different kinds seperately in tightly closed resealable plastic freezer bags. To determine the volume of a mold or baking dish, count the number of water-filled measuring cups it takes to fill the container. Cookie sheets should be greased only when the recipe recommends it.
Some cookies spread too much if the pan is greased.
Cookie dough can be frozen, except for the meringue-type dough. Store the dough in a freezer container or plastic bag for up to 6 months. Before shaping and baking, thaw the dough in the freezer container in the refrigerator. The best way to pack cookies when sending them in the mail or for traveling, is to line a heavy box with plastic wrap of foil. Lay down a generous layer of filler, such as bubble wrap, foam packing pieces, or waxed paper.