Friday, December 20

Successfully Mailing Christmas Cookies


Nothing says MERRY CHRISTMAS like a batch of freshly baked cookies. Follow these simple steps for a successful delivery every time.

Pick the right kind of cookie.
Cookies that have a crunchy or hard texture such as biscotti, spritz and Mexican wedding cakes are excellent choices for mail delivery. They tend to be sturdy, so breakage is less of an issue. Cookies that have a slightly chewy texture, like Snickerdoodles and chocolate chip also ship well. However, cookies having ingredients like baking bits or caramel should not be sent to warm climates as they may melt.

Pack in an airtight container.
Pack crisp cookies separately from softer cookies. Place a cushion of crumpled waxed paper or plastic wrap on the bottom of the container and line with enough waxed paper or plastic wrap to fold over when the box is full. Wrap cookies in pairs, bottom to bottom, with waxed paper between them. Cookies should fit snugly together but not too tightly. 

Mail the cookie container in a larger cardboard box.
Wrap the sealed container with bubble wrap or newspaper and place in a sturdy cardboard box, allowing two to three inches between the container and the sides of box. Fill space with bubble wrap or crumbled newspaper. Secure the box with packing tape. One old cookbook even suggested using unbuttered and unsalted popcorn, which is a fabulous eco-friendly filler. Make sure name and address are plainly visible and label “Fragile, Handle With Care” on the box. Choose the quickest shipping method you can afford.


EXTRA MAILING TIPS
  • Choose treats that travel well.
  •  Most cookie bars and brownies make good candidates for mailing. Cool them thoroughly, then wrap large individual cookies or brownie squares in plastic wrap. Stack up about four of these wrapped bundles and wrap them all inside a square of foil.
  • Make cutout cookies using cookies cutters with rounded edges -- points could break off in transit.
  • Avoid fragile items that would break easily, since you don't want your carefully made treats to arrive as a package of crumbs. Also, frosted and filled cookies may not work well, since frosting can soften, causing cookies to stick to one another -- or to the wrapping. If a recipe calls for frosting, consider including a can of purchased frosting so the recipient can add it as the items are consumed.
  • For added protection, as well as good looks, pack treats tightly into a cookie tin or box. Then pack the container(s) inside a well-padded box for shipping.
  • Use a heavy box for sending cookies. Line it with plastic wrap or foil. Lay down a generous layer of filler such as bubble wrap, foam packing pieces, or crumpled tissue paper, wax paper, or brown paper bag.
  • Layer for protection. Using the sturdiest cookies on the bottom; place a single layer of wrapped cookies on top of the base filler. Top with a layer of filler. Continue layering, ending with plenty of filler. The box should be full enough to prevent shifting of its contents when closed.
  • Label the box "perishable" to encourage careful handling.

ENJOY!
~THE DOMESTIC CURATOR~
RONDA

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