Talk:Interview with Chef Winnona/@comment-126.117.226.163-20120319050905

I'm happy to answer your qtuseions, Jennice. Low fat condensed milk will be just fine. Bake the macs to a light golden brown, on top and bottom, and they will be softer than darker brown cookies. Remember that there are no ingredients that must be cooked (like eggs), so the degree of browning is totally up to your preference. After baking and cooling, wrap the macs airtight with plastic film, on a pan or individually, and they'll stay relatively fresh for 3-4 weeks. The outside begins to get a bit dry, after a week or so. Good luck!