I'm baking two types (vanilla and chocolate) sugar cookies for a baby shower next weekend. I seemed to have slightly undercooked the chocolate ones, meaning they are fully cooked and tasty but likely aren't crisp enough to survive the decorating I have planned for them. Any ideas on how to crisp them up? Can I safely return them to the oven (pre-decorating of course)? Will the old slice of bread or salt in the cookie tin tricks work to remove moisture from a cookie that was moist to begin with, or do they only work to keep already crisp cookies crisp? Thanks in advance!