1
10
TOP
COOKIE-
BAKING
TIPS
PACKING & MAILING COOKIES
COOKIE EXCHANGE PARTY
COOKIE Decorating DO’S
holiday cookies
SPONSORED BY:
2
If
there’s one time
of year when cookies
take over the kitchen, it’s the
holidays, so we’ve gathered recipes
for highly-rated holiday cookies
to help you get things rolling.
You’ll also find tips for baking and
decorating cookies, mailing cookies
to far-off friends, and hosting a cookie
exchange party. It’s everything you need
to bake up some festive holiday cheer!
The staff at
Allrecipes
Wishing you a most delicious holiday,
Homemade for the Holidays
3
{02} HOMEMADE FOR THE HOLIDAYS
If there’s one time of year when cookies take over the kitchen, it’s
the holidays.
HOLIDAY COOKIE RECIPES
All-time favorite cookie recipes you’ll love.
TOP 10 COOKIE-BAKING TIPS
Learn the secrets to sensational cookies.
COOKIE DECORATING DO’S
Easy tips for beautiful cookies.
BRAIN TEASERS
Fun stuff to do while you’re waiting for your cookies to come out of
the oven.
PACKING & MAILING COOKIES
Find out how to keep your cookies from crumbling.
COOKIE EXCHANGE PARTY
Share the baking and the sweet rewards.
{16}
05
06
Orange Cranberry Drop
Mrs. Sigg’s Snickerdoodles
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4
Brownie Biscotti
INGREDIENTS
1/3 cup butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 3/4 cups all-purpose fl our
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 cup miniature semisweet chocolate chips
1/4 cup chopped walnuts
1 egg yolk, beaten
1 tablespoon water
By: PA.GRANNY
“A chocolate version
of an Italian favorite.
You can substitute
milk for the water
in the egg wash, if
you wish.”
DIRECTIONS
Preheat oven to 375°F (190°C). Grease baking sheets, or line with parchment paper.
In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at
a time, then stir in the vanilla. Combine the fl our, cocoa and baking powder; stir into the
creamed mixture until well blended. Dough will be stiff, so mix in the last bit by hand. Mix
in the chocolate chips and walnuts.
Divide dough into two equal parts. Shape into 9x2x1-inch loaves. Place onto baking sheet 4
inches apart. Brush with mixture of water and yolk.
Bake for 20 to 25 minutes in the preheated oven, or until fi rm. Cool on baking sheet for
30 minutes.
Using a serrated knife, slice the loaves diagonally into 1-inch slices. Return the slices to the
baking sheet, placing them on their sides. Bake for 10 to 15 minutes on each side, or until
dry. Cool completely and store in an airtight container.
USER’S TIPS AND ADVICE
“This tastes excellent and I enjoyed
making it for myself and for gifts.
I put my oven at 325°F (165°C)
instead of 375 as I think biscotti
should bake slowly. Also used 1/2
cup nuts. I would also recommend
using a sharp non-serrated knife
for cutting. Very good!”
-CHER
DECORATING TIP:
Drizzle cooled biscotti with melted
dark or white chocolate for an
elegant presentation.
Whether you want brownies or
biscotti, we have the recipes at
Allrecipes.com
http://allrecipes.com/Recipe/
Brownie-Biscotti/Detail.aspx
PREP TIME: 30 MIN COOK TIME: 45 MIN READY IN: 1 HR 55 MIN YIELD: 2 DOZEN
5
Orange Cranberry Drops
By: Randi
“A delicious orange
cookie with dried
cranberries. Beautiful
and tasty!”
USER’S TIPS AND ADVICE
“I’ve had several requests for this
recipe! If you press a few of the
dried cranberries onto the top of
the cookies before you bake them,
it makes it a very pretty cookie.
I also like to use orange-fl avored
Craisins instead of the regular
fl avor with this cookie.”
-Nora’sNana
INGREDIENTS
1/2 cup white sugar
1/2 cup packed brown sugar
1/4 cup butter, softened
1 egg
3 tablespoons orange juice
1/2 teaspoon orange extract
1 teaspoon grated orange zest
1 1/2 cups all-purpose fl our
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup dried cranberries
Find more recipes for drop
cookies at Allrecipes.com
http://allrecipes.com/Recipe/Orange-
Cranberry-Drops/Detail.aspx
DIRECTIONS
Preheat oven to 375°F(190°C). Lightly grease cookie sheets, or line with parchment paper.
In a medium bowl, cream together the white sugar, brown sugar, and butter. Stir in the egg,
orange juice, orange extract, and orange zest. Sift together the fl our, baking powder, baking
soda, and salt; mix into the orange mixture. Stir in the dried cranberries. Drop cookie dough
by heaping teaspoonfuls, 2 inches apart, on the prepared cookie sheets.
Bake for 10 to 12 minutes, or until edges are starting to brown. Cool on baking sheets for 5
minutes, then remove to a wire rack to cool completely.
PREP TIME: 20 MIN COOK TIME: 10 MIN READY IN: 40 MIN YIELD: 3 DOZEN
6
Mrs. Sigg’s Snickerdoodles
By: Beth Sigworth
Love snickerdoodles? You’ll fi nd
more recipes at Allrecipes.com
http://allrecipes.com/Recipe/Mrs-
Siggs-Snickerdoodles/Detail.aspx
INGREDIENTS
1/2 cup butter, softened
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 3/4cups all-purpose fl our
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 400°F (200°C).
Cream together butter, shortening, 1 1/2 cups sugar, the eggs and the vanilla. Blend in the
fl our, cream of tartar, soda and salt. Shape dough by rounded spoonfuls into balls.
Mix the 2 tablespoons sugar and the cinnamon. Roll balls of dough in mixture. Place 2 inches
apart on ungreased baking sheets.
Bake 8 to 10 minutes, or until set but not too hard. Remove immediately from baking sheets.
USER’S TIPS AND ADVICE
“Best snickerdoodle ever! If you’re
having a problem with fl at cookies,
there could be two reasons. Check
your baking soda and cream of
tartar to make sure they’re fresh.
Baking soda goes fl at pretty soon
after opening the box. To test it,
just put a tiny bit of the soda in
some water. If it doesn’t start fi zz-
ing immediately, it’s not any good.
Also, if your eggs are too big the
dough will spread too much. Most
recipes call for large eggs, not extra
large. When I make this recipe, I
usually pour off just a tiny bit of
the egg white, because I like my
cookies puffy. I’ve tried a lot of
snickerdoodle recipes, and this is
by far the best.”
-SUGARPLUMCOOKIES
“These wonderful
cinnamon-sugar
cookies became very
popular with my
friends at church.
Crispy edges, and
chewy centers; these
cookies are a crowd
pleaser for sure!”
PREP TIME: 20 MIN COOK TIME: 10 MIN READY IN: 1 HR YIELD: 4 DOZEN
7
INGREDIENTS
COOKIE:
1 cup butter
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
3 1/4 cups all-purpose fl our
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
DIRECTIONS
In a large bowl, mix together butter, sugar, eggs, and vanilla with an electric mixer until
light and fl uffy. Combine the fl our, baking powder, baking soda, and salt; gradually stir fl our
mixture into butter mixture until well blended using a sturdy spoon. Chill dough for 2 hours.
Preheat the oven to 400°F (200°C). On a lightly fl oured surface, roll out the dough to 1/4-inch
thickness. Cut into desired shapes using cookie cutters. Place cookies 2 inches apart onto
ungreased cookie sheets.
Bake for 4 to 6 minutes in the preheated oven. Remove cookies from pan and cool on
wire racks.
Using an electric mixer, beat shortening, confectioners sugar, water, salt, vanilla extract,
and butter fl avoring until fl uffy. Frost cookies after they have cooled completely.

Sugar Cookies with Buttercream Frosting
By: Diane
“These cookies are
melt-in-your-mouth
delicious. They are
simple to make.”
USER’S TIPS AND ADVICE
“Excellent sugar cookie recipe! I
did not use the frosting recipe, as I
did not have butter extract. I used
“Sugar Cookie Frosting” from this
site and these turned out excellent.
I made mine quite large, so baking
time had to be adjusted. Will use
again, thanks!”
– JAIPO
Find more recipes for sugar
cookies and cookie frostings at
Allrecipes.com
http://allrecipes.com/Recipe/Sugar-
Cookies-with-Buttercream-Frosting/
Detail.aspx
PREP TIME: 15 MIN COOK TIME: 5 MIN READY IN: 2 HRS 20 MIN YIELD: 5 DOZEN
BUTTERCREAM FROSTING:
1/2 cup shortening
1 pound confectioners’ sugar
5 tablespoons water
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 teaspoon butter fl avored extract
8
Caramel Shortbread Squares
By: Julia
USER’S TIPS AND ADVICE
“These are wonderful. I followed
all the other advice...doubled the
recipe in a 9x13; poked holes in
the crust before and after baking;
chilled the layers between baking.
I got the three separate layers just
like in the photo. The shortbread is
especially delicious!”
– newmommy
QUICK TIP:
Be sure to grease and fl our the pan
or line it with parchment paper
to make it easier to lift out the
fi nished bars.
INGREDIENTS
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose fl our
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips
“These cookies consist
of a shortbread crust,
fi rm caramel center,
and a milk chocolate
top. They are super-
easy to make and they
take only 20 minutes
to bake.”
DIRECTIONS
Preheat oven to 350°F (175°C).
In a medium bowl, mix together 2/3 cup butter, white sugar, and fl our until evenly crumbly.
Press into a 9-inch square baking pan. Bake for 20 minutes.
In a 2-quart saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and sweetened
condensed milk. Bring to a boil. Continue to boil for 5 minutes. Remove from heat and beat
vigorously with a wooden spoon for about 3 minutes. Pour over baked crust (warm or cool).
Cool until it begins to fi rm.
Place chocolate in a microwave-safe bowl. Heat for 1 minute, then stir and continue to heat
and stir at 20-second intervals until chocolate is melted and smooth. Pour chocolate over the
caramel layer and spread evenly to cover completely. Chill. Cut into 1-inch squares. These need
to be small because they are so rich.
It’s not the holidays without
shortbread! Find more recipes at
Allrecipes.com
http://allrecipes.com/Recipe/
Caramel-Shortbread-Squares/Detail.
aspx
PREP TIME: 10 MIN COOK TIME: 25 MIN READY IN: 35 MIN YIELD: 3 DOZEN
9
Grandma’s Gingersnaps
INGREDIENTS
3/4 cup margarine
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose fl our
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration
DIRECTIONS
Preheat oven to 350ºF (175ºC).
In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat
in the egg and molasses until well blended. Combine the fl our, ginger, cinnamon, baking soda
and salt; stir into the molasses mixture to form a dough. Roll dough into 1-inch balls and roll
the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5
minutes before removing to a wire rack to cool completely.
By: RAMB
“This was my
mother-in-law’s recipe
and my husband’s
favorite. Shorten or
lengthen the cooking
time for a softer or
crisper cookie.”
USER’S TIPS AND ADVICE
“I read through everyone’s reviews
and made some adjustments to the
recipe. I added 1/4 teaspoon
cardamom and doubled the
amount of ground ginger which
added a nice spice. I added extra
fl our since I used butter. I also
used an organic sugar with bigger
crystals. I think using this sugar
to coat the cookies looked nicer
than plain white sugar. If you coat
the cookies with a sugar like this,
only roll the top part in the sugar
when coating.”
–Nicole
Find more recipes for ginger-
snaps at Allrecipes.com
http://allrecipes.com/Recipe/
Grandmas-Gingersnaps/Detail.aspx
PREP TIME: 15 MIN COOK TIME: 10 MIN READY IN: 30 MIN YIELD: 3 DOZEN
10
INGREDIENTS
2 cups all-purpose fl our
1 cup butter
1 cup hazelnuts, ground
1/2 cup sifted confectioners’ sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
2 cups sifted confectioners’ sugar
1 vanilla bean
DIRECTIONS
Preheat oven to 375°F (190°C).
In a large mixing bowl, combine fl our, butter, nuts, 1/2 cup confectioners’ sugar, salt, and
vanilla. Hand mix until thoroughly blended. Shape dough into a ball. Cover and refrigerate for
1 hour.
Meanwhile, place sugar in a bowl or small container. With sharp chef’s knife, split vanilla bean
lengthwise. Scrape out seeds, and mix them into the sugar. Cut pod into 2-inch pieces and mix
into sugar.
Remove dough from refrigerator and form into 1-inch balls. Roll each ball into a small roll, 3
inches long. Place rolls 2 inches apart on ungreased cookie sheet, and bend each one to make
a crescent shape.
Bake 10 to 12 minutes in the preheated oven, or until set but not brown.
Let stand 1 minute, then remove from cookie sheets. Place hot cookies on a large sheet of
aluminum foil. Sprinkle with prepared sugar mixture. Turn gently to coat on both sides. Cool
completely and store in an airtight container at room temperature. Just before serving, coat
with more vanilla fl avored sugar.
Viennese Crescent Holiday Cookies
By: Debby Hawkins
“These cookies have
been a Christmas
family favorite for
20 years. Flaky and
buttery, they are worth
the effort. Almonds
can be substituted
for hazelnuts.”
USER’S TIPS AND ADVICE
“Just like my Oma, I used walnuts
instead of the hazelnuts. Always a
wonderful Christmas tradition and
incredibly delicious. Thanks Deb!”
– LINDA MCLEAN
DECORATING TIP:
Make these cookies extra
scrumptious by dipping one
end in melted chocolate after
the cookies have cooled.
Find recipes for classic
Christmas cookies at
Allrecipes.com
http://allrecipes.com/Recipe/
Viennese-Crescent-Holiday-Cookies/
Detail.aspx
PREP TIME: 15 MIN COOK TIME: 10 MIN
READY IN: 1 HR 25 MIN YIELD: 4 DOZEN
11
Chocolate Rum Balls
INGREDIENTS
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups chopped walnuts
3 tablespoons light corn syrup
1/2 cup rum
DIRECTIONS
In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners’ sugar,
cocoa, and nuts. Blend in corn syrup and rum.
Shape into 1-inch balls, and roll in additional confectioners’ sugar. Store in an airtight
container for several days to develop the fl avor. Roll again in confectioners’ sugar
before serving.
“The holidays will
sparkle brightly
when you whip
up a batch of these
chocolate favorites!”
USER’S TIPS AND ADVICE:
“Just made this recipe and it turned
out fabulous. I used a small cookie
scoop and got 45 rum balls out
of the recipe (remember to use
gloves as the mixture can be quite
messy). Then, after rolling the balls
in the powdered sugar I placed
them in mini paper cups giving
them an even prettier appearance.
Wonderful recipe!”
– JSTACE
By: FARMLIFE
You’ll fi nd thousands of cookie
recipes at Allrecipes.com
http://allrecipes.com/Recipe/
Chocolate-Rum-Balls-I/Detail.aspx
PREP TIME: 45 MIN READY IN: 45 MIN YIELD: 4 DOZEN
12
Gingerbread Boys
INGREDIENTS
1 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 tablespoons orange zest
2 tablespoons dark corn syrup
3 cups all-purpose fl our
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
DIRECTIONS
Cream the butter and the sugar together. Add the egg and mix well. Mix in the orange peel
and dark corn syrup. Add the fl our, baking soda, cinnamon, ginger, ground cloves and salt,
mixing until well combined. Chill dough for at least 2 hours, I like to chill overnight.
Preheat the oven to 375°F (190°C). Grease cookie sheets. On a lightly fl oured surface, roll
dough out to 1/4-inch thick. Cut into desired shapes using cookie cutters. Place cookies
1-inch apart on the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are fi rm and lightly toasted
on the edges.
By: JBS BOX
USER’S TIPS AND ADVICE
“These were great! Per others’
suggestions, I replaced the corn
syrup with 3 tablespoons molasses
for a bit stronger taste. Delicious!
I also used melted white chips
to frost, rather than royal icing—
much easier and tastier! This is
a great recipe for GOOD TASTING
gingerbread. So many out there
focus on the way they look.
These look good, too, but they
taste GREAT. Thanks for posting
this recipe!”
– KRISTININSALINA
“These are the best
gingerbread men I’ve
ever eaten. They have
a nice light fl avor with
a hint of orange.”
Catch more gingerbread recipes
at Allrecipes.com
http://allrecipes.com/Recipe/
Gingerbread-Boys/Detail.aspx
PREP TIME: 15 MIN COOK TIME: 10 MIN
READY IN: 2 HRS 25 MIN YIELD: 5 DOZEN
13
Cranberry Hootycreeks
INGREDIENTS
5/8 cup all-purpose fl our
1/2 cup rolled oats
1/2 cup all-purpose fl our
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup packed brown sugar
1/3 cup white sugar
1/2 cup dried cranberries
1/2 cup white chocolate chips
1/2 cup chopped pecans
DIRECTIONS
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed.
Attach a tag with the following instructions:
By: Susan O’Dell
“A beautifully festive
cookie-in-a-jar recipe.
These make great gifts.”
USER’S TIPS AND ADVICE
“I made twenty of these for gifts--
and they look so nice, I’m not
sure if I’m going to actually hand
them out! For the cooking novice,
note that 5/8 cup = 1/2 cup plus
2 tablespoons.”
– MOMTOPICKELS
Find more cookie-in-a-jar recipes
at Allrecipes.com
http://allrecipes.com/Recipe/
Cranberry-Hootycreeks/Details.aspx
Cranberry Hootycreeks
1. Preheat oven to 350°F (175°C). Grease a cookie sheet or line with parchment paper.
2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla
until fl uffy. Add the entire jar of ingredients, and mix together by hand until well blended.
Drop by heaping spoonfuls onto the prepared baking sheets.
3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove
to cool on wire racks.
PREP TIME: 25 MIN READY IN: 25 MIN YIELD: 18 COOKIES
Learn the secret to
cookie mix in a jar.
Visit Allrecipes.com and search
Tips & Advice for Cookie and
Brownie Mix-in-a-Jar.
14
Top 10 Cookie-Baking Tips
1. SUCCESS DEPENDS ON YOUR
INGREDIENTS. Use large-size eggs,
unsalted butter and nuts, and pure
fl avoring extracts. Toss out old baking
powder, baking soda, and ground
spices (they go fl at and lifeless with
time) and refresh everything for your
holiday baking.
2. MEASURE ACCURATELY. Most cookie
recipes call for all-purpose fl our;
don’t sift unless the recipes says to
do so. Lightly spoon fl our into a dry
measuring cup and level with a knife.
3. CHILL DOUGH FOR CUT-OUT
COOKIES. Soften it up at room
temperature for a few minutes before
rolling out. Try rolling dough between
sheets of waxed paper or plastic
wrap to reduce sticking.
4. PREHEAT YOUR OVEN! Temperatures
vary from oven to oven, so use an
oven thermometer to check how
yours performs.
Want to
brush up your
baking skills? Visit
Allrecipes.com and
search Tips &
Advice for
Baking.
5. LINE BAKING SHEETS AND PANS
with parchment paper for stick-
free baking and easy clean-up.
6. PLACE DOUGH ON COOL COOKIE
SHEETS. For a cookie-baking
marathon, have one sheet baking,
one cooling off, and one lined and
ready to go in the oven.
7. LEAVE 2 INCHES OF SPACE between
cookies so they don’t spread into
each other.
8. ADJUST BAKING TIMES TO ACHIEVE
THE COOKIE TEXTURE YOU CRAVE.
A little less time produces chewier
cookies; a little more time makes
them crispy.
9. BAKE bar cookies in the pan size
indicated in the recipe.
10. COOL COOKIES COMPLETELY
BEFORE DECORATING. Slide
cookies onto cooling racks,
parchment paper and all.
15
(Answers can be viewed on page 16)
SUDOKU Challenge
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Cookie Decorating Do’s
Blend confectioners’ sugar
with butter or shortening
and milk or water for a
SIMPLE ICING.
FLAVOR ICINGS with pure
extracts of vanilla, lemon,
orange, or almond; or
substitute real juice.
For the brightest hues,
USE PASTE FOOD
COLORING, available at
craft and kitchenware
Word Jumble
NKERODODELSIC EOKOIC
(The dough sometimes contains nutmeg and cinnamon
as well as raisins and nuts. It has a characteristically
crackly surface and can be either crisp or soft)
EERSRPNIGL
(A molded cookie from Germany)
KNOCK THEM OUT WITH
GORGEOUS COOKIES!
Go to Allrecipes.com and
search Tips & Advice for
Decorating Cookies.
BRERANDEGIG UHESO
(A house that can be decorated with candies)
stores. Mix color into 1 tablespoon white icing, then blend
mixture into the rest of the icing.
For a GLOSSY SMOOTH FINISH, warm icing slightly in a
microwave or double boiler.
KEEP ICING COVERED with a damp cloth and plastic wrap
so it doesn’t dry out.
FROST WITH A PASTRY BRUSH OR SMALL METAL SPATULA.
Add details with a pastry bag or small plastic bag with a tiny
corner snipped out. Press candies or nuts into frosting before
it hardens.
DIPPED COOKIES: chocolate for dipping should be
tempered to keep it shiny and fi rm. For an easy alternative
to tempering, melt chocolate in a pan over simmering water
and whisk in a few drops of vegetable oil or melted paraffi n.
FAST AND FESTIVE: shape cookie dough into logs, wrap
and chill, then roll in colored sugar, fi nely chopped nuts,
coconut, seeds, or sprinkles. Slice and bake.
brain teasers
16
Sudoku Answers
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DID YOU KNOW?
Baking is one of the most
popular searches in the
Tips & Advice section of
Allrecipes.com.
We can help you with cakes,
breads, pies, cookies, and
more. Visit Allrecipes.com
and search Tips & Advice
for Baking.
Word Jumble Answers
SNICKERDOODLE COOKIE:
A snickerdoodle is a soft sugar
cookie rolled in cinnamon sugar.
It has a characteristically crackly
surface, and can be crisp or soft.
SPRINGERLE:
One of Germany’s most famous
holiday cookies, springerle are
anise-fl avored cookies that get
their beautiful design when a
carved wooden rolling pin is
rolled across the dough.
GINGERBREAD HOUSE:
Gingerbread is a sweet that
can take the form of a cake
or a cookie in which the
predominant fl avor is ginger.
tips and advice:
For best results, stick to sturdy cookies that have a crunchy
or slightly chewy texture; delicate cookies or those with
custard or custard-like fi llings don’t travel well.
COOL COOKIES COMPLETELY before packing.
Use AIRTIGHT CONTAINERS and pack crisp cookies
separately from softer cookies.
Lay BUBBLE WRAP on the bottom of the container and
line with enough parchment paper or cellophane to fold
over when the box is full.
PLACE COOKIES IN SINGLE LAYERS WITH PARCHMENT
PAPER BETWEEN EACH LAYER, then fold parchment paper
or cellophane over the top. Cookies should fi t snugly
together but not too tightly.
Finish with one more layer of bubble wrap, then
SEAL CONTAINER.
Place sealed container in a STURDY CARDBOARD BOX,
allowing two to three inches between the container and
sides of box. Fill space with packing materials.
Choose the QUICKEST SHIPPING METHOD you can afford.
Packing and Mailing Cookies
tips and advice:
Cookie Exchange Party
ASK EACH GUEST to bring a big batch of cookies. Figure
1 dozen multiplied by the number of guests, plus 1 dozen
to eat at the party. They should also bring a big basket
or tin for taking cookies home.
KEEP TRACK of who is bringing what, so you get plenty
of variety.
ASK GUESTS TO BRING COPIES OF THEIR COOKIE RECIPES,
or to e-mail them to you ahead of time so you can make
individual recipe booklets for everyone to take home.
SET OUT BASKETS AND PLATTERS to hold all those cookies,
including one big platter for the cookies you’ll
eat during the party.
PROVIDE BAGS so guests can pack each kind of cookie
separately to bring home.
SERVE SOME SNACKS with protein to balance all that sugar!
PERFECT BEVERAGES for your party are coffee, hot
chocolate, punch, and hot cider.