Yes, the eggs in our refrigerated cookie dough are dried and pasteurized.

If you don't use all the cookies, you can store the rest in their original package in the refrigerator for up to 30 days. Helpful hint: Fold the cardboard, wrap over the cookies and return the cookies to the carton for storage.

It's "Doughboy magic!" Seriously though, we wish we could explain the process for putting shapes into the middle of your sugar cookies, but we're not allowed to reveal such a "trade secret." Check the back of the package for other holiday designs in Shape® cookies.

Valentine's Day: beginning around mid-January through February 14.
St. Patrick's Day: beginning around mid-February through March 17.
Easter: beginning around early March through Easter.
Flag design: beginning around early May through July 4.

Nope, you're in luck, no changes for baking our cookies at high altitudes.

No. The uneven heat of a microwave prevents the dough from browning and baking evenly.

We don't recommend it. A toaster oven's small size often results in uneven heating. Plus, the cookies can burn.

Yes! Simply follow the manufacturer's guidelines provided with your convection oven.

Yep, preheat the oven for 10 minutes before baking. This helps the cookies bake evenly.

Our cookie dough may be frozen up to two months if it is placed in the freezer before the "use-by" date printed on the package. To thaw, we recommend placing it in the refrigerator overnight.

Yes, most cookies and bars freeze well for up to six months. Frosted cookies can be stored for up to two months. For best results:

• Your freezer should be at 0 degrees F. or colder.
• Freeze each kind of cookie separately to keep the flavors from mixing.
• Place the cookies in plastic bags, metal tins or plastic freezer containers.
• If you're planning to frost and decorate the cookies, freeze them unfrosted and then frost and decorate them just before serving.
• Label the container with the name of the cookies and the date they were frozen.

• Cool cookies thoroughly before storing them.
• Store each kind of cookie separately to keep the flavors from mixing.
• In dry weather, store crisp cookies in a container with a loose-fitting lid. If the weather's humid, use a container that closes tightly.
• Store soft cookies in a container with a tight-fitting cover.
• Layer frosted cookies in containers after the frosting has set. Separate the layers of cookies with a sheet of waxed paper so the cookies don't stick together