Post by Baking_Bud on Jan 20, 2003 14:09:33 GMT -6
After all of the trouble you go to baking cookies and other goodies to ship off to your loved ones, the last thing you want is to have them end up as "crumbs" once they get there. Here are a few tips on mailing cookies:
Don't pack crisp and soft cookies together. The moisture from the soft cookies will seep into the crisp cookies, making them lose their crunch.
Don't overstuff or under-stuff your container or the cookies may be damaged. They should fit snugly so crumple up some tissue paper to fill the holes if you need.
Pack in a sturdy tin or airtight container. Place a piece of bubble wrap on the bottom of the container, then line the container with waxed paper or cellophane. Leave enough to tuck over the top once the container is fully packed. Place one layer of cookies in the container, then cover with waxed paper. Arrange another layer of cookies, followed with more parchment paper, and repeat until full. Tuck the cellophane or parchment paper over the top and place another piece of bubble wrap on top before sealing the container.
Pack your tin or container in a heavy-duty cardboard box that's large enough to allow a two or three inch cushion between the tin and the wall of the outside box. Place a layer of shipping peanuts, air-popped popcorn, or crumpled paper on the bottom of your shipping box. Set your cookie tin on this bottom layer. Then fill in the sides and top with more shipping materials. Seal the shipping box with two-inch-wide shipping tape.
Don't forget the mailing label and you're ready to ship!
PS. Just a hint my friend learned the hard way. When mailing, DO insure the packages even if their worth is only your time and love in making them. Without insurance, even $10 dollars worth, the PO won't even try to locate them. No tracking number they say. She lost all of her 4 boxes she sent to Georgia from Ca. SO INSURE, or mail it UPS where it automatically is insured up to $100!