HOW TO PACK COOKIES RECIPES

Steps:

• Certain cookies tend to ship better than others do. We recommend that you do not mail cookies with custard or custard-like fillings or toppings, including cheesecake bars or Nanaimo bars. The custard could spoil, making a very unwelcome gift. For that matter, any cookie that requires refrigeration is not a good candidate for the mail. Another type of cookie that doesn't hold up well for mailing is one with a delicate, cake-like texture such as Madeleines. And now, on to the kinds of cookies that can be mailed all over the world Dense bar cookies such as fudge brownies, blondies and peanut butter bars travel well too. Be sure to individually wrap each one with plastic wrap to keep that moist, dense crumb from drying out. Macaroons and pignoli mail beautifully. Their chewy, moist textures only seem to improve after they've aged a few days. Cookies that have a slightly chewy texture, like chocolate chip, oatmeal, snickerdoodles, and white chocolate-cranberry cookies also ship well. These cookies tend to dry out if they are in the mail for more than a week, so if their destination is a long way off, you might want to ship them by express mail to ensure that they arrive just as tasty as when they were baked. Cookies that have a crunchy or hard texture such as biscotti, Mexican wedding cakes, crisps, Springerle, and shortbreads make excellent choices for mail delivery. They tend to be fairly sturdy, so you don't have to worry too much about breakage. And since they already have a fairly dry texture, drying out isn't much of an issue. Once you've baked and cooled your cookies, you're ready for the next step: packing them. There are a few guidelines you should follow when it comes to preparing cookies to be mailed. Follow these and your special packages should arrive fresh, in one piece, and great-tasting.
• •Don't pack crisp and soft cookies together--the moisture from the soft cookies will seep into the crisp cookies, making them lose their delightful crunch. •Don't overstuff your container. Your cookies may be damaged. Likewise, don't under-pack your container. The cookies should fit snugly. If you have too much space, crumple up a bit of tissue paper to fill the holes. •Pack cookies in a sturdy tin or airtight container. On the bottom of the container place a piece of bubble wrap, then line the container with parchment paper or cellophane, leaving enough to tuck over the top once the container is fully packed. Place one layer of cookies in the container. Cover with parchment paper. Arrange another layer of cookies, followed with more parchment paper, and continue this layering until the container is full. Tuck the cellophane or parchment paper over the top, then place another piece of bubble wrap on top, and seal your container. Before placing the cookies or your decorated tin in the box, fill it with packing material such as leftover shipping peanuts, bubble wrap, crushed up newspapers, or my favorite: plastic grocery bags. For goodness sakes, don't buy any new packing material; just recycle what you already have.
• FED EX TIPS Shipping Ingredients: ? 1 sturdy container for the baked goods ? 1 box of wax paper ? 1 roll of heavy-duty packing tape ? 1 sturdy corrugated cardboard box ? Bubble wrap or other packing materials Crumble-Free Packing Directions: • Place the baked goods in a sturdy container, using wax paper to separate each layer. Use crumpled wax paper to fill in any spaces • Secure the lid of the container with tape to keep it from accidentally popping off • Place the container in a sturdy corrugated cardboard box that’s just a bit bigger than your container, allowing for some cushioning. Use bubble wrap or other packing materials to cushion the container tightly in place • Shake the box gently – if you can feel or hear any movement, add more cushioning. • Seal the box with heavy duty packing tape. • Bring the box to your local FedEx Office location and ship using FedEx Ground or FedEx Express delivery service this holiday season Baker’s Tips: • Don’t forget to include a note card with the shipper and recipient’s contact information inside the package in case the shipping document gets separated from the package • When thinking about what to bake, small and sturdy treats – like sugar cookies, brownies and biscotti – are some treats that ship the best • Ship before Friday, December 17 with FedEx Ground for the most cost-effective delivery guaranteed to arrive in time for Christmas • When choosing FedEx Ground, be sure to send your cookies right after baking so that they are still fresh when they arrive, as shipping typically takes 3-5 business days • For a last-minute gift idea, you can send your homemade treats via FedEx Express as late as Thursday, December 23 for overnight delivery in time for Christmas

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone liner (such as Silpat®).
• Place almonds into the bowl of a food processor; alternate pulsing and running at full speed every few seconds until finely chopped and crumblike. Be careful not to go too far; you don't want them too fine and pasty.
• Combine butter, brown sugar, and honey in a saucepan over medium heat. Stir a few times and cook until melted and dissolved. Bring to a boil, then carefully remove from the heat.
• Add vanilla extract, salt, and flour, and whisk until smooth. Add chopped almonds and mix with a spatula until everything is combined.
• Drop eight uniformly sized, rounded spoonfuls of batter (each about 2 teaspoons, or 15 grams) onto the prepared sheet. Fine-tune the cookie shapes and make sure they are evenly spaced.
• Place in the center of the preheated oven and bake until golden brown and a bit darker around the outsides, 10 to 12 minutes, rotating the pan halfway through.
• Remove from the oven and slide the silicone liner off the baking sheet and directly onto the countertop. Allow to sit until cool and crisp, 3 to 5 minutes, then gently peel cookies off the liner. Repeat to bake remaining batches.
• Spread melted chocolate over the flat side of one cookie. Place a second cookie, flat-side down, on top to make a sandwich and press very gently to seal. Repeat to form remaining cookies. Let sit until chocolate has firmed up, about 30 minutes.