Ultimate Christmas COOKIE CHALLENGE Our Most Popular Christmas Cookies from
The Classics Coconut Macaroons Peanut Butter Blossoms Christmas Blondies Ginger Cookies Table of Contents Enjoy our collection of the very best Christmas cookies selected by Better Homes and Gardens readers. Choose from a variety of flavors to wow the crowd at your next holiday gathering! Rich & Chocolaty Chocolate Crinkles Classic Whoopie Pies Toffee Bars Fudge Ripple Turtle Brownies World Flavors Greek Almond Shortbread Rounds Sweet Empanaditas Lebkuchen Italian Amaretti Cookies Quick & Easy Macadamia Nut Cookies Butterscotch-Toffee Bars Chocolate Chip Kisses Sugar Cookies
The Classics COCONUT MACAROONS MAKES: 28 COOKIES PREP: 30 MINUTES BAKE: 325 F 20 MINUTES STAND: 30 MINUTES 4 egg whites 1 teaspoon vanilla 1/4 teaspoon cream of tartar 1/8 teaspoon salt 1 1/3 cups sugar 1 14-ounce package flaked coconut 1. Preheat oven to 325 F. Line two large cookie sheets with parchment paper. In a large mixing bowl beat egg whites, vanilla, cream of tartar, and salt with an electric mixer on high speed until soft peaks form (tips curl). Add sugar, 1 tablespoon at a time, beating until stiff peaks form (tips stand straight). Fold in coconut. 2. Using an ice cream scoop with a 2-inch bowl (or scant 1/4-cup measure), drop coconut mixture in mounds on prepared cookie sheets. Place on separate racks in oven. Bake for 20 minutes. Turn off oven; let cookies dry in oven for 30 minutes. Transfer to a wire rack to cool. Variation: For small cookies drop dough by teaspoons. Bake for 20 to 25 minutes. Let stand and cool as above. Makes 60 cookies. Storage: Store in an airtight container in a single layer at room temperature for up to 3 days. Freeze for up to ULTIMATE CHRISTMAS COOKIE CHALLENGE PEANUT BUTTER BLOSSOMS MAKES: 54 COOKIES PREP: 25 MINUTES BAKE: 350 F 10 MINUTES PER BATCH 1/2 cup shortening 1/2 cup peanut butter 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 teaspoon baking powder 1/8 teaspoon baking soda 1 egg 2 tablespoons milk 1 teaspoon vanilla 1 3/4 cups all-purpose flour 1/4 cup granulated sugar Kisses milk chocolates or milk chocolate stars 1. Preheat oven to 350 F. In a large mixing bowl beat shortening and peanut butter with an electric mixer on medium to high speed for 30 seconds. Add the 1/2 cup granulated sugar, the brown sugar, baking powder, and baking soda. Beat until combined, scraping sides of bowl occasionally. Beat in egg, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. 2. Shape dough into 1-inch balls. Roll balls in the 1/4 cup granulated sugar. Place 2 inches apart on an ungreased cookie sheet. Bake for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Immediately press a Kisses milk chocolate into each cookie center. Transfer to a wire rack and let cool. Category Winner Storage: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to
The Classics ULTIMATE CHRISTMAS COOKIE CHALLENGE CHRISTMAS BLONDIES MAKES: 24 BARS PREP: 15 MINUTES BAKE: 350 F 30 MINUTES 2/3 cup butter, softened 2 cups packed brown sugar 2 large eggs 1 tablespoon cherry brandy or cherry juice (optional) 1 1/2 teaspoons baking powder 2 teaspoons vanilla 1/4 teaspoon salt 2 1/4 cups all-purpose flour 1 cup chopped walnuts, toasted 3/4 cup chopped white or dark sweet chocolate 1/2 cup coarsely chopped candied cherries 1. Preheat oven to 350 F. Lightly grease a 13 9 2- inch baking pan. 2. In a large mixing bowl beat butter on medium speed for 30 seconds. Add brown sugar; beat until well combined. Beat in eggs, brandy (if using), baking powder, vanilla, and salt. Add flour; beat just until combined. Stir in nuts, chocolate, and cherries. Spread into prepared pan. 3. Bake for 30 minutes or until golden. Cool completely in pan on a wire rack. Cut into bars. GINGER COOKIES MAKES: 120 COOKIES PREP: 20 MINUTES BAKE: 350 F 8 MINUTES PER BATCH 4 1/2 cups all-purpose flour 4 teaspoons ground ginger 2 teaspoons baking soda 1 1/2 teaspoons ground cinnamon 1 teaspoon ground cloves 1/4 teaspoon salt 1 1/2 cups shortening or unsalted butter 2 cups sugar 2 eggs 1/2 cup molasses 3/4 cup sugar 1. Preheat oven to 350 F. In a medium bowl stir together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside. In a large mixing bowl beat shortening with an electric mixer on low speed for 30 seconds. Add the 2 cups sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and molasses until combined. Beat in as much of the flour mixture as you can with the mixer. Stir in any remaining flour mixture. 2. Shape dough into 1-inch balls. Roll balls in the 3/4 cup sugar. Place 1 1/2 inches apart on an ungreased cookie sheet. Bake for 8 to 9 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet for 1 minute. Transfer to a wire rack and let cool. Big Ginger Cookies: Prepare as above, except shape dough into 2-inch balls using a 1/4-cup measure or scoop; roll in sugar. Place 2 1/2 inches apart on an ungreased cookie sheet. Bake in a 350 F oven for 11 to 13 minutes or until bottoms are lightly browned and tops are puffed (do not overbake). Cool on cookie sheet 2 minutes. Transfer to a wire rack and let cool.
Rich & Chocolaty ULTIMATE CHRISTMAS COOKIE CHALLENGE CHOCOLATE CRINKLES MAKES: 72 SMALL OR 36 LARGE COOKIES PREP: 25 MINUTES BAKE: 375 F 8 TO 10 MINUTES PER BATCH CHILL: 2 TO 24 HOURS 4 eggs 1 3/4 cups granulated sugar 4 ounces unsweetened chocolate, melted and cooled slightly 1/2 cup cooking oil 2 teaspoons baking powder 2 teaspoons vanilla 2 cups all-purpose flour 2/3 cup demerara sugar or turbinado sugar 1. In a large bowl combine eggs, granulated sugar, melted chocolate, oil, baking powder, and vanilla. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill for 2 hours or until dough is easy to handle. 2. Preheat oven to 375 F. Lightly grease a large cookie sheet; set aside. Place demerara sugar in a small bowl. Shape one portion of dough into 1/2- inch balls. Shape the remaining portion of dough into 1-inch balls. Roll balls in demerara sugar to coat generously. Place balls 1 inch apart on prepared cookie sheet. 3. Bake small cookies about 8 minutes or until edges are set and tops are dry. Bake large cookies about 10 minutes or until edges are set and tops are dry. Do not overbake cookies. Transfer cookies to a wire rack; let cool. (Cookies will deflate slightly upon cooling.) Storage: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to CLASSIC WHOOPIE PIES MAKES: ABOUT 16 SANDWICH COOKIES PREP: 45 MINUTES BAKE: 350 F 10 MINUTES STAND: 30 MINUTES 1/2 cup shortening 1 cup sugar 1 teaspoon baking soda 1/8 teaspoon salt 1 1/4 cups buttermilk or sour milk 1 egg 1 teaspoon vanilla 2 1/4 cups all-purpose flour 2/3 cup unsweetened cocoa powder 1 recipe Creamy Filling 1. Preheat oven to 350 F. In a large bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, and salt. Beat until combined, scraping bowl occasionally. Beat in buttermilk egg, and vanilla until combined. In a medium bowl stir together the flour and cocoa powder. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture. 2. Drop dough from a rounded measuring tablespoon* 2 1/2 inches apart onto an ungreased cookie sheet. Bake for 10 minutes or until edges are firm. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack; let cool. 3. Spread the flat sides of half of the cookies with a rounded tablespoon of Creamy Filling. Top with the remaining cookies, flat sides down. Store in the refrigerator. Let stand at room temperature for 30 minutes before serving. *Tip: Try to keep mounds of dough in nicely rounded shapes. Storage: Layer assembled cookies between sheets of waxed paper in an airtight container; cover. Store in refrigerator for up to 3 days or freeze unfilled cookies for up to To serve, thaw cookies, if frozen. Assemble as directed in Step 3. CREAMY FILLING 3/4 cup milk 1/4 cup all-purpose flour 3/4 cup butter, softened 2 cups powdered sugar 1 teaspoon vanilla 1. In a small saucepan combine milk and flour. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Remove from heat; cool. In a large bowl beat softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in powdered sugar until fluffy. Beat in vanilla. Beat cooled milk mixture, one large spoonful at a time, into butter mixture. Beat on high speed for 1 minute or until filling is smooth and fluffy.
Rich & Chocolaty ULTIMATE CHRISTMAS COOKIE CHALLENGE TOFFEE BARS MAKES: 36 BARS PREP: 15 MINUTES BAKE: 375 F 15 MINUTES COOL: 32 MINUTES 1/2 cup butter, softened 3/4 cup packed brown sugar 1 egg 1/2 teaspoon vanilla 1 cup all-purpose flour 1/8 teaspoon salt 3/4 cup semisweet chocolate pieces 1/3 cup chopped walnuts or pecans 1/3 cup chocolate-covered toffee pieces 1. Preheat oven to 375 F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the brown sugar, egg, and vanilla. Beat until combined, scraping sides of bowl occasionally. Beat in flour and salt until combined. 2. Spread dough evenly in an ungreased 13 9 2-inch baking pan. Bake for 15 minutes or until edges begin to brown and surface is dry. Remove from oven and immediately sprinkle with chocolate pieces. Let stand about 2 minutes or until chocolate is softened; spread evenly. Sprinkle with nuts and toffee pieces. Let cool in pan on a wire rack for 30 minutes. Cut into bars. Category Winner FUDGE RIPPLE TURTLE BROWNIES MAKES: 16 BROWNIES PREP: 30 MINUTES BAKE: 350 F 30 MINUTES STAND: 2 HOURS 1/2 cup butter 3 ounces unsweetened chocolate, coarsely chopped 1 cup sugar 2 eggs 1 teaspoon vanilla 2/3 cup all-purpose flour 1/4 teaspoon baking soda 1 cup chopped pecans, toasted 3/4 cup semisweet chocolate pieces 20 vanilla caramels, unwrapped 1 tablespoon milk 1. In a medium saucepan melt and stir butter and unsweetened chocolate over low heat until smooth. Remove from heat; cool. 2. Preheat oven to 350 F. Line an 8 8 2-inch baking pan with foil, extending the foil over the edges of pan. Grease foil; set aside. 3. Stir sugar into cooled chocolate mixture in saucepan. Add eggs, one at a time, beating with a wooden spoon just until combined. Stir in vanilla. 4. In a small bowl stir together flour and baking soda. Add flour mixture to chocolate mixture, stirring just until combined. Stir in 1/2 cup of the pecans and 1/2 cup of the chocolate pieces. Spread batter evenly in the prepared pan. 5. Bake for 30 minutes. Cool in pan on a wire rack. 6. Meanwhile, in a small saucepan melt and stir caramels and milk over medium-low heat until smooth. Spread over cooled brownies. Sprinkle with the remaining 1/2 cup pecans. 7. In a small saucepan melt the remaining 1/4 cup chocolate pieces over low heat, stirring constantly until melted and smooth. Drizzle over the top. Let stand for 2 hours before serving. 8. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. From the Test Kitchen Storage: Cover; place cooled brownies in the refrigerator for up to 3 days. Let stand for 30 minutes at room temperature before serving. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving. For longer storage, bake brownies as directed through Step 5. Wrap and freeze for up to Before serving, top thawed brownies as directed in Steps 6 and 7. Using the edges of the foil, lift the uncut brownies out of the pan. Cut into bars just before serving.
World Flavors ULTIMATE CHRISTMAS COOKIE CHALLENGE GREEK ALMOND SHORTBREAD ROUNDS MAKES: 84 COOKIES PREP: 45 MINUTES CHILL: 1 HOUR BAKE: 325 F 12 MINUTES PER BATCH 1 1/2 cups butter, softened 1 cup powdered sugar 2 egg yolks 2 tablespoons brandy or orange juice 2 teaspoons vanilla 3 1/2 cups cake flour 1 cup blanched almonds, lightly toasted and finely ground Powdered sugar 2 tablespoons rose flower water* (optional) Powdered sugar 1. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup powdered sugar. Category Winner Beat until mixture is fluffy and light in color, scraping sides of bowl occasionally. Beat in egg yolks, brandy, and vanilla until combined. 2. Using a wooden spoon, stir in flour and almonds until well mixed. Cover and chill about 1 hour or until dough is easy to handle. 3. Preheat oven to 325 F. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Dip the bottom of a glass in additional powdered sugar and flatten each ball to 1/4-inch thickness. 4. Bake for 12 to 14 minutes or until set. Transfer cookies to a wire rack. While warm, lightly brush cookies with rose water (if desired) and sprinkle with additional powdered sugar. Cool completely on wire rack. Tip: If using rose flower water, make sure the label on the bottled says it is edible. Storage: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to SWEET EMPANADITAS MAKES: 36 COOKIES PREP: 40 MINUTES CHILL: 1 HOUR BAKE: 375 F 12 MINUTES PER BATCH 1 cup butter, softened 2 3-ounce packages cream cheese, softened 2 cups all-purpose flour 1 cup desired tropical fruit jam (such as pineapple or Hawaiian fruit) 1/3 cup sugar 1 teaspoon ground cinnamon 1. In a large bowl beat butter and cream cheese with an electric mixer on medium to high speed until fluffy and light in color. Gradually add flour, beating on low speed until combined. 2. Gather mixture into a ball. Divide dough in half. Cover and chill for 1 to 2 hours or until dough is easy to handle. 3. Preheat oven to 375 F. Line a large cookie sheet with parchment paper or nonstick foil; set aside. On a lightly floured surface roll out one of the dough portions to 1/8-inch thickness. Using a round 3- to 3 1/2-inch cookie cutter, cut out dough. Spoon about 1 teaspoon of the jam into the center of each round. Moisten edges of dough with water. Fold the dough in half to enclose the jam; press edges together with the tines of a fork to seal. 4. Place empanaditas 1 inch apart on the prepared cookie sheet. Bake for 12 to 14 minutes or until golden brown. 5. In a small bowl combine sugar and cinnamon. While warm, carefully roll cookies in cinnamonsugar. Place on a wire rack; let cool. Repeat with the remaining dough portion, the remaining jam, and the remaining cinnamon-sugar. Storage: Place cookies between waxed paper in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to
World Flavors ULTIMATE CHRISTMAS COOKIE CHALLENGE LEBKUCHEN MAKES: 48 COOKIES PREP: 35 MINUTES CHILL: 3 HOURS BAKE: 350 F 8 MINUTES PER BATCH 1 egg 3/4 cup packed brown sugar 1/2 cup full-flavor molasses 1/3 cup honey 3 cups all-purpose flour 1 teaspoon ground cinnamon 1/2 teaspoon baking soda 1/2 teaspoon ground cloves 1/2 teaspoon ground ginger 1/4 teaspoon ground cardamom 1/2 cup chopped almonds 1/2 cup finely chopped diced mixed candied fruits and peels 1 recipe Lemon Glaze Candied fruit LEMON GLAZE 1 1/2 cups sifted powdered sugar 1 tablespoon melted butter 1 tablespoon lemon juice 3 to 4 teaspoons water 1. In a small mixing bowl stir together powdered sugar, melted butter, and lemon juice. Add enough water to make of drizzling consistency. 1. Preheat oven to 350 F. In a small mixing bowl beat egg with an electric mixer on high speed about 1 minute. Add brown sugar; beat on medium speed until light and fluffy. Beat in molasses and honey. 2. In a large mixing bowl stir together flour, cinnamon, baking soda, cloves, ginger, and cardamom. Add beaten egg mixture. Using a wooden spoon, stir until combined (dough will be stiff). Stir in almonds and the 1/2 cup candied fruits and peels. 3. Divide dough in half. Cover and chill about 3 hours or until dough is easy to handle. 4. Lightly grease a cookie sheet; set aside. On a lightly floured surface roll out half of the dough into a 12 8-inch rectangle. Cut into 2-inch squares. Place on prepared cookie sheet. 5. Bake for 8 to 10 minutes or until lightly browned around edges. Cool on cookie sheet for 1 minute. Repeat with remaining dough. Transfer cookies to a wire rack. Brush warm cookies with Lemon Glaze. Garnish with candied fruit pieces. Allow glaze to thoroughly dry. Storage: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 7 days. ITALIAN AMARETTI COOKIES MAKES: ABOUT 48 COOKIES PREP: 30 MINUTES BAKE: 325 F 13 MINUTES PER BATCH 1 cup whole blanched or unblanched almonds 1/2 cup powdered sugar 2 egg whites 1 tablespoon Amaretto or 1/2 teaspoon almond extract 1/8 teaspoon cream of tartar 1/2 cup granulated sugar 1. Preheat oven to 325 F. Line large cookie sheets with parchment paper or foil. Lightly grease foil, if using. In a food processor combine 1 cup almonds and the powdered sugar. Cover and process until finely ground. Set aside. 2. In a large bowl beat egg whites, Amaretto, and cream of tartar with an electric mixer on high speed until soft peaks form (tips curl). Gradually beat in 1/2 cup granulated sugar, about 1 tablespoon at a time, until stiff peaks form (tips stand straight). Fold half of the almond mixture into the egg white mixture. Fold in remaining almond mixture. 3. Spoon almond mixture into 1-inch-diameter mounds 2 inches apart on the prepared cookie sheets. 4. Bake for 13 to 15 minutes or until tops are set and lightly browned. Cool completely on cookie sheets on wire racks. Peel cookies off parchment paper or foil when cool. Storage: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to
Quick & Easy ULTIMATE CHRISTMAS COOKIE CHALLENGE MACADAMIA NUT COOKIES WITH VANILLA CREAM FROSTING MAKES: ABOUT 60 COOKIES PREP: 25 MINUTES CHILL: 1 HOUR BAKE: 375 F 10 MINUTES PER BATCH 1 cup butter, softened 3/4 cup sugar 3 egg yolks 2 teaspoons vanilla 2 1/4 cups all-purpose flour 3 egg whites, slightly beaten 2 cups finely chopped macadamia nuts 1 recipe Vanilla Cream Icing Ground cardamom (optional) 1. Grease a cookie sheet or line it with parchment paper; set aside. 2. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Cover; chill about 1 hour or until dough is easy to handle. 3. Preheat oven to 375 F. Shape dough into 1-inch balls. Roll balls in egg whites then roll in chopped nuts. Place balls 1 inch apart on prepared cookie sheet. 4. Bake for 10 minutes or until bottoms are lightly browned. Transfer to a wire rack and let cool. Spread Vanilla Cream Icing on tops of cookies. If desired, sprinkle frosted cookies with cardamom. Storage: Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. Or freeze unfrosted cookies for up to 3 months; thaw and frost. VANILLA CREAM ICING 1/4 cup butter, softened 1 3-ounce package cream cheese, softened 1/2 teaspoon vanilla 2 cups powdered sugar 1. In a medium mixing bowl beat butter, cream cheese, and vanilla with an electric mixer on medium speed until smooth. Gradually beat in powdered sugar until smooth and icing is of spreading consistency. BUTTERSCOTCH-TOFFEE BARS MAKES: 32 BARS PREP: 15 MINUTES BAKE: 350 F 15 MINUTES 1 package 2-layer-size yellow cake mix 1/2 cup packed brown sugar 1/2 cup butter, melted 2 eggs 1 cup cashews or toasted pecans, chopped 1 8-ounce package toffee pieces 1. Preheat oven to 350 F. Grease a 15 10 1-inch baking pan; set aside. 2. In a large bowl combine cake mix, brown sugar, melted butter, and eggs. Beat with an electric mixer on medium speed for 1 minute or until combined, scraping bowl occasionally. Stir in nuts. 3. Pat dough into prepared pan. Sprinkle with toffee pieces. Bake for 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. Cut into bars. Storage: Place bars between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 1 week or freeze for up to 2 months.
Quick & Easy ULTIMATE CHRISTMAS COOKIE CHALLENGE Category Winner MELT-IN-YOUR-MOUTH SUGAR COOKIES MAKES: ABOUT 48 COOKIES PREP: 30 MINUTES BAKE: 300 F 12 MINUTES PER BATCH CHOCOLATE CHIP KISSES MAKES: 32 COOKIES PREP: 15 MINUTES BAKE: 375 F 8 MINUTES PER BATCH 1 18-ounce package refrigerated chocolate chip cookie dough 1 teaspoon ground cinnamon 1/4 teaspoon ground cardamom 1/4 teaspoon ground nutmeg 32 Kisses milk chocolates Powdered sugar 1. Preheat oven to 375 F. In a large resealable plastic bag combine cookie dough, cinnamon, cardamom, and nutmeg; seal bag. Using your hands, squeeze and knead dough mixture together in the bag until combined. Remove dough from bag. 2. Shape dough into 1-inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake for 8 to 10 minutes or until edges are light brown. Immediately press a Kisses milk chocolate into the center of each cookie. Transfer to a wire rack and let cool. Sift powdered sugar over cooled cookies. Storage: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 1/2 cup butter, softened 1/2 cup shortening 2 cups sugar 1 teaspoon baking soda 1 teaspoon cream of tartar 1/8 teaspoon salt 3 egg yolks 1/2 teaspoon vanilla 1 3/4 cups all-purpose flour 1. Preheat oven to 300 F. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking soda, cream of tartar, and salt. Beat mixture until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. 2. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. 3. Bake for 12 to 14 minutes or until edges are set; do not let edges brown. Cool cookies for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool. Storage: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to