SCONES FOR THE HOLIDAYS!

Scones are the perfect pastry for the holiday season! There are so many varieties, but being that we're in the holiday season, I thought I'd post a great recipe for Christmas Scones.

A scone is the perfect accompaniment to a cup of tea, and I imagine you'll need lots of cuppas during the holidays. I serve my scones with clotted cream and jam, but then my grandmother spent many years in England, and we adopted some of the British ways of eating and drinking.

Scones like biscuits are made from flour, leavening, a little salt, some fat, milk, and a bit of sugar. As in making biscuits, you cut the fat into the dry ingredients, add liquid, roll, and bake.. But that's where the similarity ends. The texture of a scone is completely different from that of a biscuit. Scones are denser, drier, and more crumbly. They usually contain less butter, too. One other main difference is that in the making of scones, you use your hands to massage the butter into the dry ingredients. This will help create the proper texture.

This recipe for Scones is originally from Epicurious. You can change up the nuts and fruits for different seasons, but here's one especially for the Winter holidays.

CHRISTMAS SCONES

Ingredients
1 cup plus 2 Tbsp sugar
2 Tbsp fresh lemon juice, divided
3 cups all purpose flour
1 Tbsp baking powder
1 Tbsp finely grated lemon peel
1 tsp salt
3/4 cup chilled unsalted butter, diced
1 cup dried sweetened cranberries (I use Trader Joe's unsweetened)
1/2 cup coarsely chopped walnuts
1/2 cup (or more) chilled half and half, divided

Directions
Position rack in top third of oven; preheat to 375°F.
Line baking sheet with parchment paper.
Whisk 2 Tbsp sugar and 1 Tbsp lemon juice in bowl for glaze.
In large bowl, whisk flour, baking powder, lemon peel, salt, and 1 cup sugar. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in cranberries and walnuts. Add 1/2 cup half and half and 1 Tbsp lemon juice. Toss with fork until dough comes together in moist clumps, adding more half and half if dough is dry.
Gather dough into ball; divide in half. Press out each half on floured surface to 6-inch-diameter (1-inch-high) round. Cut each round into 6 wedges.
Transfer to baking sheet; brush with glaze.
Bake scones until golden and tester comes out clean, about 18 minutes.

PEPPERMINT ICE CREAM PIE: Perfect for the Holidays!

When I was little, we went on long turnpike rides to visit family during the holidays. On the way, we always stopped at Howard Johnson's, the roadside retreat, and my treat was Peppermint Stick Ice Cream. It didn't matter what the weather was like outside, that Peppermint Ice Cream was delicious -- rich and creamy, filled with lots of crunchy peppermint pieces. It was served in simple cones then, but this recipe for Peppermint Ice Cream Pie takes it one step further. This is a great last minute dessert when you have unexpected company during the holidays--or plan on it!

Even though it's freezing outside, this shouldn't keep you from making this simple delicious Peppermint Ice Cream Pie. As a matter of fact, now's the time to make this when the Limited Edition flavors hit the frozen dairy case. Dreyer's Ice Cream (Edy's in the Midwest and on the East Coast) has a very good Peppermint Ice Cream. Fenton's, a local favorite, has terrific Peppermint Ice Cream, too. Of course, you can use any Peppermint Ice Cream you like! You can even make your own! Scroll down for an easy no-churn recipe for Peppermint Stick Ice Cream. 

Tip: Be sure and put the pie crust in the freezer rather than refrigerator for an hour before filling, so it doesn't get soggy.

Peppermint Ice Cream Pie

Peppermint Oreo Pie Crust

Ingredients

2 1/4 cups of crushed Trader Joe's Candy Cane Joe Joes (oreo-like with peppermint filling), finely crushed (whirl in a blender or put in plastic bag and use rolling pin)
2 1/2 ounces of melted unsalted butter

Directions

Combine cookie crumbs with melted butter in a bowl.
Pour mixture into 9 inch pie pan and press into the bottom and up the sides evenly.
Smooth surface with the back of a spoon.
Freeze pie crust for at least an hour.

Filling:
1 carton (1.5 quarts) Peppermint Ice Cream  (leave out for 10-15 minutes to soften) 

(or make your own: See below.)
2 candy canes, crushed

Directions:
Spread softened ice cream evenly on frozen crust.
Sprinkle with crushed candy canes.
Freeze for several hours until firm.
Cut into wedges to serve.

NO CHURN PEPPERMINT STICK ICE CREAM

Ingredients

2 cups heavy cream 

1/2 tsp peppermint extract 

Crushed candy canes

1/2 cup sugar 

Directions

Put cream, extract, and sugar in blender.  

Blend on high until smooth and creamy.

Fold in crushed candy canes.

Pour in freezer safe container. Freeze for 4-6 hours.

TIPS ON HOW TO PACK AND SHIP COOKIES FOR THE HOLIDAYS

It's the First of December, and it's time to make those holiday cookies for friends and family and get them in the post! I've put together a few helpful hints for Packing and Shipping Cookies for the Holidays, and I welcome any other tips that have worked for you. There are many ways to actually send homemade cookies -- USPS, FedEx, UPS.

Tips on how to Pack Cookies to Ship:

Starting with the right type of cookie is the key.

Cookies to avoid:
Fragile, buttery cookies that could end up as crumbs.
Cookies with jam or cream-filled centers.
Cookies that will be smudged or broken if stacked together.

Cookies to include:
(Drop Cookies) Chocolate Chip or ( Bar Cookies), Biscotti, Gingersnaps, Sugar Cookies, Shortbread or Oatmeal.

Always Double-Box your cookies.
You can use plastic containers or a a sturdy carton or box to hold cookie containers. Always add packing materials around the first container. More on that below.

Now for the actual cookie box.
I'm partial to decorative tins. I pick them up at flea markets and estate sales. They're pretty, inexpensive, and useful. However, you may want to use locking plastic containers which create a good seal every time. Alternatively, you can use a shoebox or a coffee can. Either way, the box must be clean and 'scent' free.

Be sure and line the container with parchment paper or crumpled wax paper.

I probably don't need to remind you, but you should wrap different types of cookies separately, so the flavors and textures don't 'leak'. Crisp cookies get soggy next to soft ones. You can use plastic wrap between layers--and over the top.

Even better is to cushion each cookie. Wrap them in pairs or individually in plastic wrap or small plastic bags. Then put them in ziploc bags. Stack them in your container vertically or horizontally, packing tightly to avoid them moving, but not too tightly that you crush them.

Here's a great tip to keep your cookies fresh and moist. Add some marshmallows to the tin--loosely not in plastic.

If you're not using plastic sealed boxes, put plastic wrap over the top of the box before you close the lid, letting it drape over, to create an airtight seal. If you're using a tin, tape around the lid to add to the seal.

Before putting your container of cookies in the shipping box, put packing materials around for cushioning. Use a heavyweight cardboard shipping box, if you can. Bubble wrap or crumpled newspaper are great for cushioning. Add at least 2 inches on each side of your cookie gift box write fragile and perishable on all sides of the box.

Send overnight if you can, so they don't end up sitting in a warehouse. If not, be sure and mail early in the week, so they don't end up in the warehouse for extra days.

What cookies are you sending? Any packing and shipping tips to add?

RETRO COOKIES COOKBOOK: Cookie Tips & Recipe for Chocolate Fudge Slices

I have so many cookbooks, I love all my 'retro' pamphlets filled with fun chocolate cookie, candy and cake recipes. Today I'm adding more Cookie Tips, this time from Good Housekeeping's Book of Cookies (1958). I'm also posting the recipe from the Book of Cookies for Fudge Slices. Gotta love the illustrations in this book--and the cookie dough splatters! I pick up most of these cookbooks and pamphlets at garage sales and flea markets, but I've also had some for years that have come down to me from family members. So get Baking for the Holidays!

 

TIPS ON PACKING AND SHIPPING COOKIES for the HOLIDAYS!

It's National Cookie Week, and it's still early enough in the month to post some Helpful Tips on Packing and Shipping Cookies for the Holidays. If you're sending cookies to friends and family here, you'll want to get started. I've put together a few helpful hints, and I welcome any other tips that have worked for you. There are many ways to actually send homemade cookies -- USPS, FedEx, UPS.

Tips on how to Pack Cookies to Ship:

Starting with the right type of cookie is the key.

Cookies to avoid:
Fragile, buttery cookies that could end up as crumbs.
Cookies with jam or cream-filled centers.
Cookies that will be smudged or broken if stacked together.

Cookies to include:
(Drop Cookies) Chocolate Chip or ( Bar Cookies), Biscotti, Gingersnaps, Sugar Cookies, Shortbread or Oatmeal.

Always Double-Box your cookies.
You can use plastic containers or a a sturdy carton or box to hold cookie containers. Always add packing materials around the first container. More on that below.

Now for the actual cookie box.
I'm partial to decorative tins. I used to pick them up at the flea market, garage sales, and the White Elephant Sale, but, unfortunately because of the pandemic I have to rely on what I have saved. They're pretty and useful. However, you may want to use locking plastic containers which create a good seal every time. Alternatively, you can use a shoebox or a coffee can. Either must be clean and 'scent' free.

Be sure and line the container with parchment paper or crumpled wax paper.

I probably don't need to remind you, but you should wrap different types of cookies separately, so the flavors and textures don't 'leak'. Crisp cookies get soggy next to soft ones. You can use plastic wrap between layers--and over the top.

Even better is to cushion each cookie. Wrap them in pairs or individually in plastic wrap or small plastic bags. Then put them in ziploc bags. Stack them in your container vertically or horizontally, packing tightly to avoid them moving, but not too tightly that you crush them.

Here's a great tip to keep your cookies fresh and moist. Add some marshmallows to the tin--loosely not in plastic.

If you're not using plastic sealed boxes, put plastic wrap over the top of the box before you close the lid, letting it drape over, to create an airtight seal. If you're using a tin, tape around the lid to add to the seal.

Before putting your container of cookies in the shipping box, put packing materials around for cushioning. Use a heavyweight cardboard shipping box, if you can. Bubble wrap or crumpled newspaper or foam peanuts are great for cushioning. Add at least 2 inches on each side of your cookie gift box write fragile and perishable on all sides of the box.

Send overnight if you can, so they don't end up sitting in a warehouse. If not, be sure and mail early in the week, so they don't end up in the warehouse for extra days.

What cookies are you sending? Any packing and shipping tips to add?

RICH CHOCOLATE REINDEER COOKIES

Yesterday was Cookie Day, and I posted Tips for Making the Very Best Cookies. I can never have enough cookies--or cookie recipes. As much as I love Chocolate Chip cookies, Rich Dark Chocolate Cookies are my favorite. I love a good crisp chocolate cookie with a rich chocolate-y taste. As always that is achieved by using an excellent quality chocolate or cocoa and a perfect recipe.

I saw this recipe in the New York Times a few years ago as the cover story of The Holiday Issue, and I realized I'd made this recipe in the past. And, since the holidays are coming up, I advise you to get out your holiday cookie cutters for this cookie. Reindeer Cookie Cutters are my favorite, and I have several because my last name is Rudolph! For the red noses on chocolate cookies, use a bit of red icing. You can make it, or buy a can or mix at the store. These cookies can be decorated, but why mess with a good thing? I like my cookies unadulterated. If you do decorate these cookies, use royal icing. Of course, you can use other shaped cookie cutters, such as Santa, Stars, Christmas Trees. Get creative with your cutters!

This recipe was sent to The New York Times several years ago by Mari Pfeiffer, a reader in California; it’s from the cookbook “Great Cookies,” published in 2003 by Carole Walter. The cookies have the great flavors of cocoa powder, unsweetened chocolate, and espresso powder.

RICH CHOCOLATE REINDEER COOKIES

Ingredients
1 1/2 cups all-purpose flour
2 Tbsp sifted Dutch-processed cocoa powder
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
8 Tbsp unsalted butter, slightly softened
1 cup superfine sugar
1 large egg
1 tsp vanilla extract
1 tsp instant espresso powder, dissolved in 1/2 tsp boiling water
3 ounces unsweetened chocolate, melted in double boiler (I use 90% cacao from Guittard and cut back a bit on sugar)
Optional: Royal icing, for decorating

Directions
Sift together flour, cocoa powder, baking powder, baking soda, and salt. In large bowl of standing mixer, beat butter on medium speed until creamy and light in color, about 3 minutes. Add sugar in steady stream, continuing to beat for 2 minutes. Add egg, vanilla, and espresso mixture. Continue beating, scraping down sides of bowl as needed, then mix in melted chocolate.

Reduce speed to low. Add dry ingredients in two batches, mixing just enough to combine after each addition. Divide dough in two and form into two flattened disks. Wrap in plastic and refrigerate at least 2 hours.

Heat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone mats. Roll out chilled dough between 2 sheets of parchment or wax paper until it's 3/16-inch thick. Cut into shapes, using cookie cutters of different sizes to use as much dough as possible. (The dough will not be as good if it is rolled out a second time.) Transfer cookies to baking sheets, 1/2 inch apart.

Bake for 9 to 11 minutes, rotating sheets once to ensure even baking, or until cookies look set on top and have slight sheen. Remove from oven and wait 2 minutes before transferring cookies to wire racks to cool.  

Frost with royal icing, if desired.

CHOCOLATE CRINKLES: Guest post by Judy Clemens

The Holidays are right around the corner! Let the Cookie Recipes begin! And what cookie tastes most like the holidays than Chocolate Crinkles? Today I welcome back my mystery writing friend Judy Clemens aka JC Lane. J.C. Lane is the author of the thriller Tag, You’re Dead. Judy also writes mysteries as Judy Clemens, including the Stella Crown series and the Grim Reaper mysteries. 

Judy Clemens:
Chocolate Crinkles

When I was in kindergarten I lived with my family in Evanston, Illinois, while my father went to school for his doctorate in organ performance. We lived in student housing and I walked with my brother, then in fourth grade, to the local public school. My teacher, Mrs. McKnight, was a formidable presence, and I remember more than once hiding my face while she yelled at the class. On my birthday, however, my mom sent Chocolate Crinkles to school with me, and Mrs. McKnight loved them so much she asked me to bring her the recipe. After that, our relationship became one I wasn’t quite as afraid to pursue.

This recipe – my favorite cookie – comes from Betty Crocker’s Cooky Book, first published in 1962. I now have the book, snatched from my mother’s library when she was downsizing for a move. I have used the recipe many times for gifts, my family’s dining pleasure, and post-season soccer games, when my daughter had friends calling dibs to sit beside her so they could have a cookie when our team scored (a Bluffton High School boys’ team tradition). This year, although my son graduated and I’m no longer responsible for taking cookies, another mom asked me for the recipe, and other fans remembered with fondness eating Chocolate Crinkles at last year’s district games.

May you enjoy these as much as I always have, and bring deliciousness to those around you!

CHOCOLATE CRINKLES

Ingredients
1/2 cup vegetable oil
4 squares (4 ounces) unsweetened chocolate, melted
2 cup granulated sugar
4 eggs
2 tsp vanilla
2 cup all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 cup confectioners sugar

Directions
Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Sift together flour, baking powder, and salt. Stir into chocolate mixture. CHILL SEVERAL HOURS OR OVERNIGHT.

Heat oven to 350 degrees. Drop rounded tablespoons of dough into confectioners’ sugar. Roll in sugar, shape into balls. Place about 2” apart on greased baking sheet. Bake 10-12 minutes.  
Do not overbake!

Makes about 3 1/2 dozen cookies.

How to Pack and Ship Cookies for the Holidays!

The first week in December is Cookie Week, and I'm continuing to post Recipes and Tips for Making the Very Best Cookies.

Since it's early in the month, you might be wanting some tips on Packing and Shipping Cookies for the holidays. If you're sending cookies to friends and family here and overseas (military), you'll want to get started. I've put together a few helpful hints, and I welcome any other tips that have worked for you. There are many ways to actually send cookies--USPS, FedEx, UPS.

Tips on how to Pack Cookies to Ship.

Start with the right type of cookie. That's key.

Cookies to avoid:
Fragile, buttery cookies that could end up as crumbs.
Cookies with jam or cream-filled centers.
Cookies that will be smudged  or broken if stacked together.

Cookies to include:
(Drop Cookies) Chocolate Chip or ( Bar Cookies), Biscotti, Gingersnaps, Sugar Cookies, Shortbread or Oatmeal.

Always Double-Box your cookies.
You can use plastic containers or a a sturdy carton or box to hold cookie containers. Always add packing materials around the first container. More on that below.

Now for the actual cookie box.
I'm partial to decorative tins. I pick them up at the flea market, garage sales, and the White Elephant Sale. They're pretty and useful. However, you may want to use locking plastic containers which create a good seal every time. Alternatively, you can use a shoebox or a coffee can. Either must be clean and 'scent' free.

Be sure and line the container with parchment paper or crumpled wax paper.

I probably don't need to remind you, but you should wrap different types of cookies separately, so the flavors and textures don't 'leak'. Crisp cookies get soggy next to soft ones. You can use plastic wrap between layers--and over the top.

Even better is to cushion each cookie. Wrap them in pairs or individually in plastic wrap or small plastic bags. Then put them in ziploc bags. Stack them in your container vertically or horizontally, packing tightly to avoid them moving, but not too tightly that you crush them.

Here's a great tip to keep your cookies fresh and moist. Add some marshmallows to the tin--loosely not in plastic.

If you're not using plastic sealed boxes, put plastic wrap over the top of the box before you close the lid, letting it drape over, to create an airtight seal. If you're using a tin, tape around the lid to add to the seal.

Before putting your container of cookies in the shipping box, put packing materials around for cushioning. Use a heavyweight cardboard shipping box, if you can. Bubble wrap or crumpled newspaper or foam peanuts are great for cushioning. Add at least 2 inches on each side of your cookie gift box Write fragile and perishable on all sides of the box.

Send overnight if you can, so they don't end up sitting in a warehouse. If not, be sure and mail early in the week, so they don't end up in the warehouse for extra days at the warehouse.

What cookies are you sending? Any packing and shipping tips to add?

Bûche de Noël aka Yule Log: Where to Buy a Buche de Noel in the San Francisco Bay Area

Not everyone has the time or skills to make a Bûche de Noël (aka Yule Log) for the holidays, but there are lots of places you can buy a Bûche de Noël. Of course, you'll want to get your order in soon.

If I were in Paris, I would probably have an impossible decision to make if I were to buy only one Bûche de Noël since almost every patisserie makes a Buche de Noel. Sadly, I won't be in Paris, but if you are, here are two outstanding places.

There are beautiful Bûches de Noël by Pierre Herme (Paris). One of the Bûche de Noël is a Chuao Chocolate Buche with Cherry Accents and another is a Buche with chocolate and caramel. Alexis Mabille has created a couture Bûche de Noël for Chocolaterie Angelina. Mabille put his stamp on the traditional yule log with the pastry chef Sebastian Bauer, opting for a heart of creamy chestnuts, candied apple and a confit of yuzu and lime surrounded by milk-chocolate ganache and crisp pecans. Mabille’s bûche is not a log, but a "Cocoa" Chanel bag: quilted and studded with edible silver buttons, topped with Mabille’s signature silver bow. And, almost every patisserie has its own version.

But, since I'm located in the San Francisco Bay Area, I thought I'd post several (but definitely not all) bakeries in the area that make Buches de Noel. Get your orders in now.

Buche de Noel: San Francisco Bay Area:
 
Tartine (SF) (Genoise filled with espresso buttercream, meringue mushrooms, pistachio moss, Valrhona chocolate Glaze)
La Farine, (Rockridge, Piedmont, Fruitvale)
b. patisserie, (SF): 4: Chocolate Coffee Caramel, Coconut/Passion Fruit//Pineapple//Mango, Smore and Vanilla with Red fruits.
Bi-Rite (SF): TCHO Chocolate Buche de Noel
Miette (SF, Marin, East Bay): Traditional
Craftsman and Wolves (SF- 2 locations): Coffee, Hazelnut, Yogurt & Caramel
La Boulangerie de San Francisco (multiple locations)
Bouchon (Napa). Two sizes of traditional Buche
La Bedaine (Berkeley): Three flavors
Sweet Things (Tiburon & SF)
Fleur de Cocoa (Los Gatos)
Douce France (Palo Alto)
Tout Sweet Patisserie (San Francisco and Palo Alto)
Cafe Madeleine (San Francisco)
Arizmendi Bakery (Oakland, San Francisco)
Masse's Pastries (Berkeley)
Sweet Bar Bakery (Oakland)
Fournee Bakery (Berkeley)
Sweet Adeline Bakeshop (Berkeley)
Gerhard Michler Fine European Desserts (San Francisco)
Moonside Bakery (Half Moon Bay)

Most fine bakeries and patisseries make Bûche de Noël for the holidays. Check out your local.

And lastly, if you don't want a whole Bûche de Noël, several restaurants have Bûche de Noël by the slice on their dessert menus.  Check with your favorite French restaurant or bistro.

Candy Cane Fudge

Nothing say the Holidays quite like Candy Canes, so why not combine Candy Canes with another holiday favorite--Fudge. I love Candy Cane Fudge.This recipe is so easy.

CANDY CANE FUDGE

Ingredients
18 ounces dark chocolate  (60-75% cacao), chopped
1-14 ounce can  sweetened condensed milk
Dash of salt
1 tsp peppermint extract
4 peppermint candy canes, crushed

Directions
1. Line 9" pan with wax paper.
2. Melt chocolate with sweetened condensed milk and salt in heavy saucepan over another saucepan with simmering water (or in top of double boiler). Stir until melted.
3. Remove from heat; stir in peppermint extract, and half the crushed candy canes.
4. Spread evenly in prepared pan. Top with the rest of candy cane crumbs.
5. Chill 2 hours or until firm.
6. Remove from pan by lifting edges of wax paper.
7. Cut into squares.

How to Pack and Ship Cookies for the Holidays

Yesterday I posted Tips for Making the Very Best Cookies. Continuing with the Cookie Theme, today I'm posting about packing and shipping cookies for the Holidays. If you're sending cookies to friends and family here and overseas (military), you'll want to get started. I've put together a few helpful hints, and I welcome any other tips that have worked for you. There are many ways to actually send them--USPS, FedEx, UPS.

So here are several tips on how to pack cookies to ship.

Start with the right type of cookie. That's key.

Cookies to avoid: Fragile, buttery cookies that could end up as crumbs .. although I like cookie crumbs. Cookies with jam or cream-filled centers. Cookies that will be smudged  or broken if stacked together.

Cookies to include: (Of course I'm linking to Chocolate Cookies): (Drop Cookies) Chocolate Chip or ( Bar Cookies),  Biscotti, Gingersnaps, Sugar Cookies, Shortbread or Oatmeal.

Always Double-Box your cookies. You can use plastic containers or a a sturdy carton or box to hold cookie containers. Always add packing materials around the first container. More on that below.

Now for the actual cookie box. I'm partial to decorative tins. I pick them up at the flea market, garage sales and the White Elephant Sale. They're pretty and useful. However, you may want to use locking plastic containers which create a good seal every time. Alternatively, you can use a shoebox or a coffee can. Either must be clean and 'scent' free.

Be sure and line the container with parchment paper or crumpled wax paper.

I probably don't need to remind you, but you should wrap different types of cookies separately, so the flavors and textures don't 'leak'. Crisp cookies get soggy next to soft ones. You can use plastic wrap between layers--and over the top.

Even better is to cushion each cookie. Wrap them in pairs or individually in plastic wrap or small plastic bags. Then put them in ziploc bags. Stack them in your container vertically or horizontally, packing tightly to avoid them moving, but not too tightly that you crush them.

Here's a great tip to keep your cookies fresh and moist. Add some marshmallows to the tin--loosely not in plastic.

If you're not using plastic sealed boxes, put plastic wrap over the top of the box before you close the lid, letting it drape over, to create an airtight seal. If you're using a tin, tape around the lid to add to the seal.

Before putting your container of cookies in the shipping box, put packing materials around for cushioning. Use a heavyweight cardboard shipping box, if you can. Bubble wrap or crumpled newspaper or foam peanuts  are great for cushioning. Write fragile and perishable on all sides of the box.

Send overnight if you can, so they don't end up sitting in a warehouse. If not, be sure and mail early in the week, so they don't end up in the warehouse.

What cookies are you sending? Any packing and shipping tips to add?

How to Pack and Ship Cookies for the Holidays

If you're sending cookies to friends and family here and overseas (military), you'll want to get started. I've put together a few helpful hints, and I welcome any other tips that have worked for you. There are many ways to actually send them--USPS, FedEx, UPS.

So here are several tips on how to pack cookies to ship.

Start with the right type of cookie. That's key.

Cookies to avoid: Fragile, buttery cookies that could end up as crumbs .. although I like cookie crumbs. Cookies with jam or cream-filled centers. Cookies that will be smudged  or broken if stacked together.

Cookies to include: (Of course I'm linking to Chocolate Cookies): (Drop Cookies) Chocolate Chip or( Bar Cookies),  Biscotti, Gingersnaps, Sugar Cookies. Shortbread or Oatmeal.

Always Double-Box your cookies. You can use plastic containers or a a sturdy carton or box to hold cookie containers. Always add packing materials around the first container. More on that below.

Now for the actual cookie box. I'm partial to decorative tins. I pick them up at the flea market, garage sales and the White Elephant Sale. They're pretty and useful. However, you may want to use locking plastic containers which create a good seal every time. Alternatively, you can use a shoebox or a coffee can. Either must be clean and 'scent' free.

Be sure and line the container with parchment paper or crumpled wax paper.

I probably don't need to remind you, but you should wrap different types of cookies separately, so the flavors and textures don't 'leak'. Crisp cookies get soggy next to soft ones. You can use plastic wrap between layers--and over the top.

Even better is to cushion each cookie. Wrap them in pairs or individually in plastic wrap or small plastic bags. Then put them in ziploc bags. Stack them in your container vertically or horizontally, packing tightly to avoid them moving, but not too tightly that you crush them.

Here's a great tip to keep your cookies fresh and moist. Add some marshmallows to the tin--loosely not in plastic.

If you're not using plastic sealed boxes, put plastic wrap over the top of the box before you close the lid, letting it drape over, to create an airtight seal. If you're using a tin, tape around the lid to add to the seal.

Before putting your container of cookies in the shipping box, put packing materials around for cushioning. Use a heavyweight cardboard shipping box, if you can. Bubble wrap or crumpled newspaper or foam peanuts  are great for cushioning. Write fragile and perishable on all sides of the box.

Send overnight if you can, so they don't end up sitting in a warehouse. If not, be sure and mail early in the week, so they don't end up in the warehouse.

What cookies are you sending? Any other packing tips?