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Thread: Cookie recipes that ship well?

  1. #1
    Join Date
    Apr 2004
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    Cookie recipes that ship well?

    Hi, my name is Christy and I am cookie-baking-challenged.

    I can bake just about anything - except cookies. I just agreed to send a Christmas care package to a marine who hasn't had any mail since being deployed - cookies are apparently very up on the most wanted list.

    Anyone have a recipe that is fool-proof and will ship well? It has to go pretty much half-way around the world so it has to be sturdy and I need to bake this Sunday because I've got to get it mailed out Monday.

    Thanks in advance!

  2. #2
    Join Date
    May 2002
    Location
    Atlanta, GA
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    Hi, Christy! I'm Stephanie, and cookies are NOT my forte. And I have a family member overseas (Iraq), so I happen to know that they can't get anything with chips or chunks because they melt. So chocolate chip, butterscotch chips, chocolate with peanutbutter chips - out. Just as well for me, because despite many efforts I make terrible chocolate chip cookies.

    I'm sending my trademark Gingersnap recipe. That assumes, of course, that I can get them made, cooled, and boxed without DH stealing half the batch.

    GINGERSNAPS
    2 1/4 cups all-purpose flour
    1 cup packed brown sugar
    3/4 cup shortening
    1/4 cup molasses
    1 egg
    1 teaspoon baking soda
    1 teaspoon ground ginger
    1 teapoon ground cinnamon
    1/2 teaspoon ground cloves
    1/4 cup granulated sugar

    1. In a large mixing bowl combine about half the flour, brown sugar, shortening, molasses, egg, baking soda, ginger, cinnamon, and cloves. Beat with an elecric mixer on medium to high speed until combined. Beat or stir in remaining flour.

    2. Shape dough into 1-inch balls. Roll balls in the granulated sugar to coat. Place balls 2 inches apart on an ungreased cookie sheet.

    3. Bake in a 375-degree oven for 8 - 10 minutes or till edges are set and tops are crackled. Cool cookies on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool. Makes about 48 cookies.

    I sometimes have to chill the dough for an hour or so, depending on how warm my kitchen is. Enjoy!
    "Why should you go to jail for a crime someone else noticed?" - attorney Bob Loblaw, Arrested Development

    "Spend time with your kids so we don't have to" - Florida Dept. of Juvenile Justice bumper sticker

    www.nostinkycheese.blogspot.com

  3. #3
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    Oh gosh, I was thinking of chocolate chip! Can you post your gingersnap recipe?

  4. #4
    Join Date
    May 2002
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    Done - my computer went post-happy and took off before I had a chance to post the recipe!

    If you're shipping to someone in Germany or anywhere else that's chilly, chocolate chip is fine. For Iraq/Afghanistan, it'll melt and make a huge mess and they ask that cookie-shippers refrain. Oatmeal-raisin should be OK, and who doesn't love a good oatmeal cookie?
    "Why should you go to jail for a crime someone else noticed?" - attorney Bob Loblaw, Arrested Development

    "Spend time with your kids so we don't have to" - Florida Dept. of Juvenile Justice bumper sticker

    www.nostinkycheese.blogspot.com

  5. #5
    Join Date
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    Oatmeal raisin is a great idea. And maybe peanut butter?

    Those gingersnaps look easy! I think I can do those.

  6. #6
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    Oh, any advice on how to pack them?

  7. #7
    Join Date
    Aug 2006
    Location
    T's House
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    I have a friend, who at one time, had two sons in Iraq. They both love their Mom's Pumpkin Bread so she baked up tons of small loaves of pumpkin bread and then froze them. After the loaves were frozen she then vacuum packed them and stuck them back in the freezer before she sent them. The reason she froze them first is because when they weren’t frozen the vacuum packing just mushed the loaf flat and it looked really gross.

    I think this same method would work for cookies. The pumpkin bread arrived fresh and still tasted great.

  8. #8
    Chocolate chips will NOT melt on the way to Afghanistan. I can attest to that. My dear aunt made homemade ones that arrived around mid-July. They were so yummy I didn't share very much.... And my mother sent me a chocolate chip cookie cake for my birthday in June that arrived fine. Chocolate bars or predominately chocolate iced items (girl scout thin mints) will be sticky upon arrival in the summer but at Christmas to Afghanistan, you're absolutely fine.

    Cookies arrived "safely" in tins and even some in plastic bags that were surrounded by padding (either shredded paper or popcorn (real or plastic) were fine. Cookies were either pretty hardy or we just didn't care what they looked like!

  9. #9
    ChristyMarie~I am new on here (from Cottage Living) and I have to say that your post really touched me. It breaks my heart to think of our service men and women getting NO mail! Is this some sort of program that you found the marine through?

    R~Mary
    R~Mary--"I am beginning to learn that it is the sweet, simple things of life which are the real ones after all". Laura Ingalls Wilder

  10. #10
    I've sent a lot of cookies to Iraq. Chocolate will ship fine during winter months.

    The biggest hit was a batch of cut out sugar cookies. I made several dozen shaped cookies and included a few cans of Pilsbury vanilla frosting, festive sprinkles, and plastic knives so they could decorate their own cookies.

  11. #11
    Quote Originally Posted by R~MaryAR View Post
    ChristyMarie~I am new on here (from Cottage Living) and I have to say that your post really touched me. It breaks my heart to think of our service men and women getting NO mail! Is this some sort of program that you found the marine through?

    R~Mary
    I signed up to be a "pen pal" to a serviceman through adoptaplatoon.com. You can make on-time donations, sign up to write weekly letters to someone oversears, or sign up to send care packages to someone. It's a great site for someone who wants to connect with our servicepeople but don't know any of them personally.

  12. #12
    Thanks for the info, alissa~I'll check out that site.
    R~Mary--"I am beginning to learn that it is the sweet, simple things of life which are the real ones after all". Laura Ingalls Wilder

  13. #13
    Join Date
    Oct 2003
    Location
    SW Ohio
    Posts
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    Just wanted to direct those of you who are interested to this site:

    http://www.bakinggals.com/

    I have not done it yet, but am planning to this month. Will be interested to see what else is suggested on this thread.
    -Laura

    Muffins are for people who don't have the 'nads to order cake for breakfast.
    --Seth, "Kitchen Confidential" (the show, not the book)

    www.thespicedlife.com/

  14. #14
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    Apr 2004
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    Chicago
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    Quote Originally Posted by R~MaryAR View Post
    Thanks for the info, alissa~I'll check out that site.

    I've been involved before but only through a private one run by the squadron because my friend is married to a marine. This one is a "hey, this guy's not getting mail, can anyone help" kinda thing because others stationed with him noticed.

  15. #15
    Join Date
    Apr 2007
    Location
    San Diego, CA
    Posts
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    Love these, and they ship well.



    MILK CHOCOLATE GINGERSNAPS
    www.RecipeGirl.com

    2¼ cups unbleached all-purpose flour
    2 tsp baking soda
    ¼ tsp salt
    1 tsp ground cinnamon
    1½ tsp ground ginger
    ¾ cup (1½ sticks) unsalted butter, at room temperature
    1 cup packed light brown sugar
    1 large egg
    ¼ cup molasses
    1½ cups (about 9 ounces) milk chocolate chips
    ¼ cup granulated sugar

    1. Position a rack in the middle of the oven; preheat oven to 350°F. Line 2 baking sheets with parchment paper.

    2. Sift flour, baking soda, salt, cinnamon and ginger into a medium bowl and set aside. In a large bowl and using an electric mixer on medium speed, beat butter and brown sugar until smoothly blended, about 1 minute. Add egg and molasses and mix until blended. Reduce mixer speed to low and add flour mixture, mixing just to incorporate. Mix in the chocolate chips.

    3. Spread granulated sugar on a large piece of wax or parchment paper. Roll a rounded Tablespoon of dough between the palms of your hands into a 1¼-inch ball. Roll ball in sugar. Place cookies on prepared baking sheets, spaced 2 inches apart. Bake cookies one sheet at a time until they feel firm on top but soft in the center and have several cracks, about 14 minutes.

    4. Cool cookies on baking sheets for 5 minutes. Use a wide metal spatula to transfer cookies to a wire rack to cool completely.

    Yield: About 30 cookies
    Recipe Source: Real Food

    Cooking Tips
    *Cookies can be stored in a tightly covered container at room temperature for up to 4 days.
    **Finished cookies may also be frozen until ready to place on cookie platters.
    Lori
    Website: www.RecipeGirl.com
    Blog: www.RecipeGirl.com/blog
    Another blog: www.CulinaryCovers.com
    www.Twitter.com/RecipeGirl
    Good food, fine wine... what a beautiful day!

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