The holidays are rapidly approaching, making me think about the cookies I want to bake this season and for whom I will bake them. When thinking about mailing cookies, it is important to remember these things:
- Always let cookies cool completely before packing.
- Drop and bar cookies are recommended, avoiding cookies that are fragile, crumbly or frosted.
- Chocolate-covered cookies tend to melt and should be avoided.
- A sturdy container should be used for mailing, including boxes, coffee cans or tins.
- Line containers with foil or plastic wrap. Seal cookies in an airtight bag; wrap individually or in pairs, back-to-back, separated by waxed paper. Place a layer of filler (tightly crumpled waxed paper or popped corn) on the bottom of the container. Arrange cookies in rows and place a layer of filler between each layer and on top before closing the lid. Cookies should also be no closer to the edge of box than 2 inches. Make certain there is no movement in carton, once filled and lid is in place.
- If packing several kinds of cookies, place heavier cookies on the bottom. Irregularly shaped containers should be placed in a box and cushioned before wrapping.
- DON’T send high moisture foods (brownies or quick breads).
Assuming you have chosen your recipe(s) wisely and wrapped the cookies with care, in good time your loved ones can look forward to receiving goodies in the mail from you.
