Shipping homemade cookies for holiday gifting
BECKY KRYSTAL
Now that online shopping is an everyday occurrence, receiving a package in the mail has lost a lot of its novelty. You can bring back the magic; all it takes is a box of homemade cookies. Here are a few tips:
Choose recipes that are fairly sturdy. Cookbook author Nancy Baggett recommends cookies that are at least 1/4-inch thick, skipping any that are crumbly, brittle or tender. Be wary of sticky fillings or glazes that are likely to adhere to everything. Some ideal varieties are biscotti, bars (blondies, brownies), macaroons, gingerbread and classic drops (oatmeal, chocolate chip and peanut butter).
Take timing into account. You want treats to last at least a few days. A week or two is even better. For optimal freshness, consider two-day shipping so recipients will have time to enjoy fresh goodies.
Bake cookies with complementary flavours that are fine to mingle, or pack each variety separately. Assume a couple of days in a box will cause them to collide both physically and aromatically.
Separate layers of cookies with wax paper inside airtight plastic containers or metal tins. If you’re worried about a top popping off, use tied ribbon or decorative tape. Place the cookie containers inside a larger box lined with packing peanuts, bubble wrap or other airy filler.