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Thread: What cookie ships best?

  1. #1
    Polly Esther Guest

    Default What cookie ships best?

    I know I can do a net search and I will - but I am about to ship pralines to
    the hospital in Landstuhl for our wounded military. There's room in the box
    for cookies but most cookie recipes don't have or need much of a 'keeping'
    life. Anyone have a suggestion for a tough cookie? Polly


  2. #2
    zxcvbob Guest

    Default Re: What cookie ships best?

    Polly Esther wrote:
    > I know I can do a net search and I will - but I am about to ship
    > pralines to the hospital in Landstuhl for our wounded military. There's
    > room in the box for cookies but most cookie recipes don't have or need
    > much of a 'keeping' life. Anyone have a suggestion for a tough cookie?
    > Polly




    *Almond Biscotti*

    1 1/3 C Almonds (unblanched)
    2 3/4 C Flour
    1 2/3 C Sugar
    1/2 tsp Salt
    1 tsp Baking powder
    4 eggs
    1 tsp Anise
    1 tsp vanilla
    grated zest of 1 grapefruit


    Toast almonds for 10-15 minutes at 350. Sift dry ingredients into
    mixing bowl. Lightly beat eggs and vanilla. Add to dry ingredients,
    along with almonds, anise, and zest. [if the grapefruit is small
    sometimes I'll add a little lemon extract] Mix well by hand. Do not
    overbeat; dough will be sticky and lumpy. Shape into 3 "logs", bake on
    greased cookie sheet or ungreased parchment at 350 for 35 minutes.
    [the parchment works better]

    Slice into 3/4" slices with serrated knife while still warm but not hot.
    Bake again at 300 for 10 minutes.

    Notes: I don't bother to toast the almonds anymore because they get
    toasted enough in the second baking.

  3. #3
    Judy Haffner Guest

    Default Re: What cookie ships best?


    Polly, I mail cookies all the time to my granddaughter in Fairbanks, who
    is going to college there, and my son in Texas, and have good results
    with Oatmeal-Raisin, Chocolate Chip, Peanut Butter (don't want to use a
    recipe that makes soft cookies - I have a perfect one for packing) and
    Snickerdoodles are another that pack so well, M&M Cookies also and
    Gingersnaps, that aren't the soft kind. I pack several of one kind
    together in plastic wrap, and stand upright tight together in a box big
    enough to pad well with crinkled up newspapers, but not too large. Good
    Luck!

    Judy


  4. #4
    Julie Bove Guest

    Default Re: What cookie ships best?


    "Polly Esther" <[email protected]> wrote in message
    news:[email protected]..
    >I know I can do a net search and I will - but I am about to ship pralines
    >to the hospital in Landstuhl for our wounded military. There's room in the
    >box for cookies but most cookie recipes don't have or need much of a
    >'keeping' life. Anyone have a suggestion for a tough cookie? Polly


    I've shipped a lot of cookies in my day. Most will ship pretty well if you
    pack them right. Large, cutout cookies don't ship well. Smaller, thicker
    cookies ship well. I used to package them two together, back to back
    wrapped in plastic wrap. They used to make colored wrap and I would use
    that and seal each little package with a sticker to ensure that the wrap
    stayed stuck. I also lined the box with bubble wrap and put a layer in
    between each layer of bundled cookies.

    I shipped chocolate chip, peanut butter blossoms, Snickerdoodles, shortbread
    with and without chocolate, Spritz and Biscotti. Biscotti really ships well
    but some people don't like it. However... Shipping these things can get
    really expensive in a hurry! Because cookies can get heavy when you put a
    lot of them in a box. So in the end when I did ship to the military, it was
    cereal treats. They are much lighter in weight.

    I don't know where Landstuhl is but if it is hot there, keep in mind that
    anything that might melt is not a good choice.



  5. #5
    The Other Guy Guest

    Default Re: What cookie ships best?

    On Sat, 26 Jan 2013 23:00:52 -0600, "Polly Esther"
    <[email protected]> wrote:

    >I know I can do a net search and I will - but I am about to ship pralines to
    >the hospital in Landstuhl for our wounded military. There's room in the box
    >for cookies but most cookie recipes don't have or need much of a 'keeping'
    >life. Anyone have a suggestion for a tough cookie? Polly


    My Mom shipped me chocolate chip cookies when I was in the Air Force,
    and even if they broke a bit, they were still VERY edible!







    To reply by email, lose the Ks...


  6. #6
    Whirled Peas Guest

    Default Re: What cookie ships best?

    On 01/26/2013 09:00 PM, Polly Esther wrote:
    > I know I can do a net search and I will - but I am about to ship
    > pralines to the hospital in Landstuhl for our wounded military. There's
    > room in the box for cookies but most cookie recipes don't have or need
    > much of a 'keeping' life. Anyone have a suggestion for a tough cookie?
    > Polly
    >

    Do a Google search for Anzac Cookies (or biscuits, as they call them).
    They were invented for just that purpose.

  7. #7
    Mark Thorson Guest

    Default Re: What cookie ships best?

    Whirled Peas wrote:
    >
    > On 01/26/2013 09:00 PM, Polly Esther wrote:
    > > I know I can do a net search and I will - but I am about to ship
    > > pralines to the hospital in Landstuhl for our wounded military. There's
    > > room in the box for cookies but most cookie recipes don't have or need
    > > much of a 'keeping' life. Anyone have a suggestion for a tough cookie?
    > > Polly
    > >

    > Do a Google search for Anzac Cookies (or biscuits, as they call them).
    > They were invented for just that purpose.


    Hardtack also has good keeping qualities,
    assuming you don't much like the recipient.

  8. #8
    Jim Elbrecht Guest

    Default Re: What cookie ships best?

    On Sat, 26 Jan 2013 23:00:52 -0600, "Polly Esther"
    <[email protected]> wrote:

    >I know I can do a net search and I will - but I am about to ship pralines to
    >the hospital in Landstuhl for our wounded military. There's room in the box
    >for cookies but most cookie recipes don't have or need much of a 'keeping'
    >life. Anyone have a suggestion for a tough cookie? Polly


    Depends on what you mean by 'best'.<g> I got a tin of rum balls in
    1969 that had been tossed and turned across the ocean and sat on a hot
    [temperature-wise] LZ for several hours before I got to them.

    The fumes nearly took out a squad of Marines.<g>

    Go for home-made flavor over ship-ability. This is one case where
    presentation doesn't matter. First it is the thought-- next it is
    taste-- No matter how small the crumb, it will not be wasted.

    Jim

  9. #9
    jmcquown Guest

    Default Re: What cookie ships best?

    On 1/27/2013 6:00 PM, Jim Elbrecht wrote:
    > On Sat, 26 Jan 2013 23:00:52 -0600, "Polly Esther"
    > <[email protected]> wrote:
    >
    >> I know I can do a net search and I will - but I am about to ship pralines to
    >> the hospital in Landstuhl for our wounded military. There's room in the box
    >> for cookies but most cookie recipes don't have or need much of a 'keeping'
    >> life. Anyone have a suggestion for a tough cookie? Polly

    >
    > Depends on what you mean by 'best'.<g> I got a tin of rum balls in
    > 1969 that had been tossed and turned across the ocean and sat on a hot
    > [temperature-wise] LZ for several hours before I got to them.
    >
    > The fumes nearly took out a squad of Marines.<g>
    >
    > Go for home-made flavor over ship-ability. This is one case where
    > presentation doesn't matter. First it is the thought-- next it is
    > taste-- No matter how small the crumb, it will not be wasted.
    >
    > Jim
    >

    Hear hear! No one could have said it any better. Thanks, Jim.

    Jill

  10. #10
    Ema Nymton Guest

    Default Re: What cookie ships best?

    On 1/26/2013 11:00 PM, Polly Esther wrote:
    > I know I can do a net search and I will - but I am about to ship
    > pralines to the hospital in Landstuhl for our wounded military. There's
    > room in the box for cookies but most cookie recipes don't have or need
    > much of a 'keeping' life. Anyone have a suggestion for a tough cookie?
    > Polly


    My pralines break fairly easy, so I hope you find a method to ship them,
    without them breaking. Someone mentioned biscotti and I think that is an
    excellent idea.

    Becca


  11. #11
    Polly Esther Guest

    Default Re: What cookie ships best?


    > My pralines break fairly easy, so I hope you find a method to ship them,
    > without them breaking. Someone mentioned biscotti and I think that is an
    > excellent idea.
    >
    > Becca


    I got into a time crunch so I just made cajun popcorn. It is light weight
    and made good packing. Thank you all for your suggestions. I'll make a list
    and do cookies next. I do appreciate your help. Polly


  12. #12
    sf Guest

    Default Re: What cookie ships best?

    On Sun, 27 Jan 2013 18:10:52 -0600, Ema Nymton <[email protected]>
    wrote:

    > On 1/26/2013 11:00 PM, Polly Esther wrote:
    > > I know I can do a net search and I will - but I am about to ship
    > > pralines to the hospital in Landstuhl for our wounded military. There's
    > > room in the box for cookies but most cookie recipes don't have or need
    > > much of a 'keeping' life. Anyone have a suggestion for a tough cookie?
    > > Polly

    >
    > My pralines break fairly easy, so I hope you find a method to ship them,
    > without them breaking. Someone mentioned biscotti and I think that is an
    > excellent idea.
    >
    > Becca


    Dang - I missed when you posted the recipe!

    --
    Food is an important part of a balanced diet.

  13. #13
    dsi1 Guest

    Default Re: What cookie ships best?

    On 1/26/2013 7:00 PM, Polly Esther wrote:
    > I know I can do a net search and I will - but I am about to ship
    > pralines to the hospital in Landstuhl for our wounded military. There's
    > room in the box for cookies but most cookie recipes don't have or need
    > much of a 'keeping' life. Anyone have a suggestion for a tough cookie?
    > Polly
    >


    Stone cookies from the Mountview Bakery on the big island is a favorite
    with the older generation. I've had some over the years and thought it
    was awful stuff. Tasteless, heavy, and with a fearsome hardness. I never
    could understand the appeal. I ordered some for my dad to take and pass
    out in Las Vegas. Those old local guys just dig it!

    I called up the bakery and placed my order and got 8 bags a couple of
    days later. I tried to give them my card number but they wouldn't have
    any of that - my guess is that they don't have the terminal and data
    line to do it. Instead, I received a handwritten invoice and so I sent
    them a check. It's a strange way to conduct business in this day and age.

    Anyway, the cookie wasn't bad. They even had different flavors too. The
    one I liked had raisins in it. You don't eat that cookie, you work on it
    over a period of time. If taking a bite out of a cookie and stuffing it
    in your pocket or glovebox is your thing, this is your huckleberry!

    http://www.staradvertiser.com/column...l?id=118486214


  14. #14
    notbob Guest

    Default Re: What cookie ships best?

    On 2013-01-28, dsi1 <[email protected]> wrote:

    > over a period of time. If taking a bite out of a cookie and stuffing it
    > in your pocket or glovebox is your thing, this is your huckleberry!


    As I figured. Very little shortening. That's what makes cookies
    soft. The more, the softer, the less, the harder. They didn't call
    it hard tack for nothing. Zero fat.

    nb


  15. #15
    zxcvbob Guest

    Default Re: What cookie ships best?

    notbob wrote:
    > On 2013-01-28, dsi1 <[email protected]> wrote:
    >
    >> over a period of time. If taking a bite out of a cookie and stuffing it
    >> in your pocket or glovebox is your thing, this is your huckleberry!

    >
    > As I figured. Very little shortening. That's what makes cookies
    > soft. The more, the softer, the less, the harder. They didn't call
    > it hard tack for nothing. Zero fat.
    >
    > nb
    >



    The biscotti recipe I posted has no fat in it. They will break your
    teeth, but in a good way (usually.)

    Bob

  16. #16
    sf Guest

    Default Re: What cookie ships best?

    On Sat, 26 Jan 2013 23:30:30 -0600, zxcvbob <[email protected]>
    wrote:

    >
    > *Almond Biscotti*
    >
    > 1 1/3 C Almonds (unblanched)
    > 2 3/4 C Flour
    > 1 2/3 C Sugar
    > 1/2 tsp Salt
    > 1 tsp Baking powder
    > 4 eggs
    > 1 tsp Anise
    > 1 tsp vanilla
    > grated zest of 1 grapefruit
    >
    >
    > Toast almonds for 10-15 minutes at 350. Sift dry ingredients into
    > mixing bowl. Lightly beat eggs and vanilla. Add to dry ingredients,
    > along with almonds, anise, and zest. [if the grapefruit is small
    > sometimes I'll add a little lemon extract] Mix well by hand. Do not
    > overbeat; dough will be sticky and lumpy. Shape into 3 "logs", bake on
    > greased cookie sheet or ungreased parchment at 350 for 35 minutes.
    > [the parchment works better]
    >
    > Slice into 3/4" slices with serrated knife while still warm but not hot.
    > Bake again at 300 for 10 minutes.
    >
    > Notes: I don't bother to toast the almonds anymore because they get
    > toasted enough in the second baking.


    I've been meaning to pin you down on a few points...

    Almonds - sliced or whole?
    Anise - extract or seed?
    I'll assume the vanilla is extract until further notice.
    Have you ever tried it with lemon zest instead of grapefruit?

    Thanks

    --
    Food is an important part of a balanced diet.

  17. #17
    dsi1 Guest

    Default Re: What cookie ships best?

    On 1/28/2013 2:52 AM, notbob wrote:
    > On 2013-01-28, dsi1 <[email protected]> wrote:
    >
    >> over a period of time. If taking a bite out of a cookie and stuffing it
    >> in your pocket or glovebox is your thing, this is your huckleberry!

    >
    > As I figured. Very little shortening. That's what makes cookies
    > soft. The more, the softer, the less, the harder. They didn't call
    > it hard tack for nothing. Zero fat.
    >
    > nb
    >


    It's no-frills depression era cooking. I guess the idea was that with
    one cookie and a cup of joe, you could have yourself a meal. You might
    be able to leave out the fat altogether. As I recall, the cookies have a
    distinct lack of salt and vanilla - the original ones, at least.

    Of course, you'd have to be nuts to bake something like this - or a
    old-time local. It would mean that we were in deep kimchee if people
    started cooking like this again.

  18. #18
    zxcvbob Guest

    Default Re: What cookie ships best?

    sf wrote:
    > On Sat, 26 Jan 2013 23:30:30 -0600, zxcvbob <[email protected]>
    > wrote:
    >
    >> *Almond Biscotti*
    >>
    >> 1 1/3 C Almonds (unblanched)
    >> 2 3/4 C Flour
    >> 1 2/3 C Sugar
    >> 1/2 tsp Salt
    >> 1 tsp Baking powder
    >> 4 eggs
    >> 1 tsp Anise
    >> 1 tsp vanilla
    >> grated zest of 1 grapefruit
    >>
    >>
    >> Toast almonds for 10-15 minutes at 350. Sift dry ingredients into
    >> mixing bowl. Lightly beat eggs and vanilla. Add to dry ingredients,
    >> along with almonds, anise, and zest. [if the grapefruit is small
    >> sometimes I'll add a little lemon extract] Mix well by hand. Do not
    >> overbeat; dough will be sticky and lumpy. Shape into 3 "logs", bake on
    >> greased cookie sheet or ungreased parchment at 350 for 35 minutes.
    >> [the parchment works better]
    >>
    >> Slice into 3/4" slices with serrated knife while still warm but not hot.
    >> Bake again at 300 for 10 minutes.
    >>
    >> Notes: I don't bother to toast the almonds anymore because they get
    >> toasted enough in the second baking.

    >
    > I've been meaning to pin you down on a few points...
    >
    > Almonds - sliced or whole?
    > Anise - extract or seed?
    > I'll assume the vanilla is extract until further notice.
    > Have you ever tried it with lemon zest instead of grapefruit?
    >
    > Thanks
    >


    I noticed the anise ambiguity after I posted it. Aniseseed. I should
    update my recipe file. And whole unblanched almonds (I don't know that
    I've ever seen sliced unblanched almonds)

    Vanilla extract, but you can actually leave it out. If you're a
    vanilla-lover, don't be tempted to double it because it will dominate
    the anise and citrus.

    The original recipe called for lemon zest, lime zest, AND orange zest.
    I think grapefruit works better and it's easier. You can either grate
    it or finely mince it, works about the same. You could certainly
    substitute the zest of 2 or 3 lemons.

    The first time you make these, it's so sticky and messy you'll say
    you're never going to make them again. But they taste *really* good,
    and they get a lot easier to make with just a little practice. :-)

    Bob

  19. #19
    sf Guest

    Default Re: What cookie ships best?

    On Mon, 28 Jan 2013 11:33:59 -0600, zxcvbob <[email protected]>
    wrote:

    > sf wrote:
    > > On Sat, 26 Jan 2013 23:30:30 -0600, zxcvbob <[email protected]>
    > > wrote:
    > >
    > >> *Almond Biscotti*
    > >>
    > >> 1 1/3 C Almonds (unblanched)
    > >> 2 3/4 C Flour
    > >> 1 2/3 C Sugar
    > >> 1/2 tsp Salt
    > >> 1 tsp Baking powder
    > >> 4 eggs
    > >> 1 tsp Anise
    > >> 1 tsp vanilla
    > >> grated zest of 1 grapefruit
    > >>
    > >>
    > >> Toast almonds for 10-15 minutes at 350. Sift dry ingredients into
    > >> mixing bowl. Lightly beat eggs and vanilla. Add to dry ingredients,
    > >> along with almonds, anise, and zest. [if the grapefruit is small
    > >> sometimes I'll add a little lemon extract] Mix well by hand. Do not
    > >> overbeat; dough will be sticky and lumpy. Shape into 3 "logs", bake on
    > >> greased cookie sheet or ungreased parchment at 350 for 35 minutes.
    > >> [the parchment works better]
    > >>
    > >> Slice into 3/4" slices with serrated knife while still warm but not hot.
    > >> Bake again at 300 for 10 minutes.
    > >>
    > >> Notes: I don't bother to toast the almonds anymore because they get
    > >> toasted enough in the second baking.

    > >
    > > I've been meaning to pin you down on a few points...
    > >
    > > Almonds - sliced or whole?
    > > Anise - extract or seed?
    > > I'll assume the vanilla is extract until further notice.
    > > Have you ever tried it with lemon zest instead of grapefruit?
    > >
    > > Thanks
    > >

    >
    > I noticed the anise ambiguity after I posted it. Aniseseed. I should
    > update my recipe file. And whole unblanched almonds (I don't know that
    > I've ever seen sliced unblanched almonds)
    >
    > Vanilla extract, but you can actually leave it out. If you're a
    > vanilla-lover, don't be tempted to double it because it will dominate
    > the anise and citrus.
    >
    > The original recipe called for lemon zest, lime zest, AND orange zest.
    > I think grapefruit works better and it's easier. You can either grate
    > it or finely mince it, works about the same. You could certainly
    > substitute the zest of 2 or 3 lemons.
    >
    > The first time you make these, it's so sticky and messy you'll say
    > you're never going to make them again. But they taste *really* good,
    > and they get a lot easier to make with just a little practice. :-)
    >

    Thanks, Bob! Think I'll try them soon. I actually have everything I
    need on hand, including lemon zest (because I zest lemons and freeze
    it for later). I don't like the idea of dealing with whole almonds,
    so I'll use sliced instead. If I want to do it again and think I need
    more almond crunch, I'll move to slivered. Thinking about vanilla or
    no vanilla... I have some Fiori di Sicilia, which might work well with
    the anise and citrus.

    --
    Food is an important part of a balanced diet.

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