Thursday, December 5, 2019

Cookie Exchange Recipe

  • 1 cup unsalted butter, softened
  • 1/2 cup sugar
  • 2 cups all-purpose flour
  • Confectioners' sugar, optional

  • Preheat oven to 325°. Cream butter and sugar until light and fluffy. Gradually beat in flour. Press dough into an ungreased 9-in. square baking pan. Prick with a fork.
  • Bake until light brown, 30-35 minutes. Cut into squares while warm. Cool completely on a wire rack. If desired, dust with confectioners' sugar.

Packing Cookies 101 Use a durable, rigid box or empty tin as a mailing container.  bubble wrap in the bottom of the container, then line the container with aluminum foil or plastic food wrap that is large enough to wrap over the cookies when the container is full.

Best Cookies to ship :

Hard and crunchy.

Cookies that are firm, sturdy, and crunchy ship really well. These cookies are generally on the thick side, so you won’t have to worry about them breaking.

Dense and chewy.

Cookies that are dense and chewy also make a great choice for mailing. They’re softer than cookies like biscotti or shortbread, but they’re sturdy enough that they won’t crumble while en route. This variety of cookies does dry out over time, so they’re best when eaten within one week.

Bar cookies.

Thick bar cookies are another variety that ship really well. To keep them as fresh as possible, and to prevent them from drying out, wrap each piece individually.

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