I have to make shortbread cookies placed in cellophane bags to be put in "Welcome Baskets" for hotel guests who will be attending a summer wedding in Washington, DC. How soon ahead of the event can I make the shortbreads, and can I freeze them, and for how long? When I need to package them, is there a special process I should follow in terms of thawing? I am afraid of the shortbreads getting mushy, and clearly I have never done anything along these lines before! Help!
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)