The things you do for your kids! This is the tenth consecutive year that I’ve baked, packed and shipped dozens of cookies to our oldest daughter in Dallas for Halloween. She’s a purist about her cookies. The cookies have to be the exactly like the ones I’ve always made. There’s no trying a new recipe, don’t substitute any ingredients, use the same cookie cutters and decorate them the way I always have. Geez! I say this in jest of course. It’s great to know that after all these years she still appreciates my cookie packages, especially since she bakes a pretty tasty batch herself.
In route to Texas a few pumpkins lose their stems, and several witches arrive without their brooms, but it’s all good. Being the kind and generous person that she is, she shares her homemade treats with her clients, and I think they look forward to them as well. Here are a few suggestions from your friendly neighborhood postal service on how to pack your delicacies for shipping so that they are able to withstand their journey.
• Cushion items with bubble wrap, newspaper, or “foam peanuts” so they do not shift during transit.
• Close and shake the box to see if there is enough cushioning. If items are shifting, add more cushioning.
• Mark packages “Fragile” in large print on the outside of the box when shipping materials that might be more likely to break.
Other Time Tested Tips
For filler, use shredded paper, crushed newspaper, recycled bubble wrap, or recycled plastic bags. I’ve even heard of using popcorn, unbuttered of course. Hopefully it would interfere with the taste of your cookies, and it would be great to feed to the birds afterwards. Cookies run the risk of being smashed, and broken by the force of being bumped against each other. Wrapping them individually, or paired up back to back wrapped two at a time, helps to prevent this. At times I‘ve also used towels as a cushion between layers.
The cookies are on the way, baby girl is on high alert, and I’ll be on pins and needles until she gets them in her hands.
Slice & Bake Sugar Cookies
2 cups butter, softened
2 cups granulated sugar
2 tsp vanilla extract
1 tsp lemon extract
6 cups all-purpose flour
1 tsp baking soda
This is what I call a large batch recipe! If needed you could cut it in half, however it freezes well. Preheat to 350° F, lightly grease cookie sheets, or spritz with nonstick spray. Cut four 14 ” x 12″ pieces of wax paper or plastic wrap set aside. In a large bowl cream butter and sugar. Beat in eggs, vanilla, and lemon extract, until light and fluffy. In large bowl combine flour and baking soda. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8-10 inch ball. Wrap each ball into piece of waxed paper or plastic wrap. Refrigerate overnight or place wrapped rolls in a plastic freezer container with a tight fitting lid, to be used within 6 months. Cut into 1/4 inch thick slices, or use your favorite cutters and bake for 8 -10 minutes. Makes 4 rolls of dough or about 12 dozen cookies.