It’s Tip Friday on Marilyn’s Treats. And todays tip is Shipping Cookies.
There are two types of cookies that ship well: bar cookies and crisp cookies. Bar cookies are fairly moist; they can be cut into convenient squares or rectangles; and they stay fresh longer than other types of cookies, so long as they’re wrapped well. Crisp cookies have a low water content, and should be well-wrapped to keep them from absorbing moisture. Here are some hints for sending your creations to someone you care about: Choose a sturdy corrugated box or large tin to ship your cookies, and line the bottom with soft, food-safe packing material, such as plastic bubble wrap or unbuttered popped popcorn. Small paper baking cups are an attractive way to package individual cookies. They also protect the cookies from damaging into each other. Place heavy cardboard in the bottom of a zip-top freezer bag. Place bagged cookies in a single layer, covering the bottom of the box completely. The more snugly the cookies fit, the less they’ll shift as they travel. Cushion each layer of cookies with a layer of bubble wrap or other packing material, such as unbuttered popped corn. Fill the remaining space in the box with more packing material, to ensure a snug fit. Place this box inside a larger box, with packing material all around it. Close the box, seal, label, and ship.
This article is part of the Tips That Help in the Kitchen Series, Tip Friday.