Well, I found a great article at AllRecipes.com that gives the scoop on mailing cookies, so I might just have to mail out a goody or two this year. Here's what I found out:
- Some cookies survive the mail better than others. Cookies with custard or custard-like fillings apparently don't do so well. This includes cheesecake bars and the like. Apparently, a modicum of firmness is required for mailing. Also, (and this should be obvious) don't mail cookies that require refrigeration. Finally, skip the delicate cookies with a very crumbly texture.
- Biscotti, Mexican wedding cakes, crisps, and shortbreads all mail well. So do cookies with a slightly chewy texture, such as oatmeal cookies and chocolate chip cookies. But these types of cookies need to arrive within a week, so if their destination is far off, ship them express mail. Dense bars, such as fudge brownies, blondies, and peanut butter bars do well, as long as you individually wrap each one in plastic wrap to keep it moist.
- Make sure you've thoroughly cooled your cookies before packing them. Don't pack crisp and soft cookies together. The moisture will transmit to the crispies, making them less than crispy.
- Don't overpack your container, but don't underpack either. Underpacking leads to jostling, which leads to broken cookies. Make sure they're snug, even if you need to stuff a little tissue paper into the container.
- Line the bottom of your container with bubble wrap, then parchment paper or cellophane, leaving just enough to tuck over the top. Layer cookies, then a piece of parchment, then cookies...you get the picture.
- When the container is full, tuck the cellophane or parchment over the cookies. Then place one more piece of bubble wrap over the cookies and seal the container tightly. Make sure your container is airtight.
Related Posts:
Chewy Chocolate Walnut Cookies Recipe
Christmas Peppermint Bark Recipe
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