Cookie Exchange : Week 1

Today its all about Cookies- recipes ,packaging and crafts

Packing Cookies 101 Use a durable, rigid box or empty tin as a mailing container. Manders ElPlace 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.

Easy Peanut Butter Cookies

  • 1 cup peanut butter
  • 1 cup white sugar
  • 1 egg
  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Combine the peanut butter, white sugar and egg. Mix until smooth.
  3. Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake! These cookies are best when they are still soft and just barely brown on the bottoms.

Packaging :

Handing out cookies- let kids decorate bags to place cookies in.

Save those Pringle cans :

I reuse/recycle used cookie tins . This one spray painted white and decorated .

2 thoughts on “Cookie Exchange : Week 1

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