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Baked goods that ship well, especially cookies. Ideas? Recipes?

A friend who lives a coule of time zones away has just broken a leg. I'd like to send a homemade "sympathy" gift, but am plum out of ideas that ship well. She has young kids, so cookies are always a hit at her house.

Over the years for various holidays/gifts/treats I've sent various cookies, long keeping dessert breads, chocolate and etc, so at this point my repetoire has been exhausted, & I need new ideas.

Please help!

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  1. These Peanut Butter Cup Cookies are great travelers.


    1. The annual What Cookies are you making for Christmas? thread is replete with recipes and ideas. Here's the 2010 post: http://chowhound.chow.com/topics/748811

      Maybe sugar cookies with Easter/Spring cutouts, if there are young children.

      1 Reply
      1. re: masha

        thanks i'll check out that link. not sure that I'll go with a seasonal theme, and we sent sugar cookies at christmas......

        1. re: monavano

          i do have a lot of hazelnuts on hand......but do kids go for these? of course it is mom i'm trying to cheer up.....

          1. re: qianning

            Chocolate and hazelnut is fantastic.

          2. These are excellent no matter what combination of fruit and nut you use. Plus, while they make a tasty treat, because of their ingredients they are good for kids for any hour of the day: http://www.davidlebovitz.com/2007/03/...

            8 Replies
            1. re: katecm

              that looks great! i was looking at a similar recipe in a Maida heatter book....but that used a lot of rum/brandy.....might have cheered the patient up, but probably not good for the kids.

              1. re: qianning

                My kids love them. I use hazelnut and then drizzle chocolate over them, or dip them in chocolate. They love dipping them in milk and biscotti last longer than regular cookies.

                Another thing that's fun for kids are long pretzels dipped in chocolate then sprinkled w/ colored sugar, or drizzled w/ white chocolate. You can mail them in a tall cannister.

                Oops, just noticed that I posted under this but meant to post it under monavano's biscotti suggestion. Sorry.

              2. re: katecm

                Looking here too for foods that ship well (besides brownies and ccc cookies); can't wait to try these. I'll be making some tonight, no almonds so either walnuts or pecans (leaning towards pecans).

                1. re: lilgi

                  Oh great! Let me know how they turn out. I make them for loved ones in Afghanistan and they report back that they're still pretty darn good, since there's no dairy in them. Since you get to mix and match, you don't tire of them too easily.

                  1. re: katecm

                    Kate, these were amazing, if I wasn't looking for ideas on foods that ship I might have missed this; not big on dried fruit and nuts. Delicious, healthy, low on added sugar and no added fats, ridiculously easy to make and addicting. I'm doubling the recipe next time and using the brownie edge pan with no foil.

                    The apricots really make these. I used light brown sugar and tripled the vanilla (cuz I luv it). Everyone enjoyed them. Will never be without dates and dried apricots in my pantry, thanks for posting the recipe.

                    1. re: lilgi

                      Yay! Glad to hear it. If you ever want to make them for a chocolate person, dried cherries with mini chocolate chips work wonders.

                2. re: katecm

                  David's Friendship bars have actually gotten me work! They are so good as written and so incredibly adaptable to what's in the pantry. Love these!

                  These Big Sur power bars are great too from 101 cookbooks.com

                3. In recent months I've mailed: David Lebovitz's Chocolate Chip Cookies, Three-Way Gingersnaps from The Modern Baker. I'm about to mail: http://www.seriouseats.com/recipes/20... and http://www.seriouseats.com/recipes/20....

                  I've found that too soft doesn't work well, and too hard just shatter. Fudge does well in the winter, and almost any bar cookie works too.

                  1. If it's domestic, brownies travel perfectly, well-wrapped (plastic wrap and foil). Priority mail flat rate boxes are usually good value (I shipped fruitcake to my MIL that way).

                    7 Replies
                    1. re: buttertart

                      I'm with you the flat rate boxes are terrific for this sort of thing. I always use plastic wrap, but the advice to add a layer of foil is a good heads up, I usually forget that.

                      1. re: qianning

                        I shall exercise total self-restraint and refrain from recommending a recipe for the brownies...

                        1. re: buttertart

                          Oh, come on, we all know yours are for sure the best. :) Pretty Please? or maybe... 大姐, 不好意思问, what's the trick for good shippable brownies?

                          Take pity I'm very inept in the brownie department, mine are usually stale before they come out of the oven....but in truth can't remeber when I last made, that is tried to make them....

                          1. re: qianning

                            Nick Malgieri's Supernatural Brownies are by far my favorites and I think people are sick to death of hearing me go on and on about them...
                            lhttp://chowhound.chow.com/topics/652778 recipe and bossy instructions on how to make them.
                            And you should never be embarassed to ask your big sis a question! ;-)

                              1. re: buttertart

                                Do your bossy instructions differ from how it's written? The link you posted didn't work for me, but I found it on Saveur...

                      2. I posted this recipe on another thread and they should travel extremely well (being neither too hard nor too soft):

                        Chewy Chocolate Cookies

                        Makes 16 cookies (You could roll the balls smaller and make a lot more cookies. As presented, the cookies are quite large.)

                        The test kitchen recommends using Callebaut Intense Dark L-60-40NV, but any high- quality dark, bittersweet, or semisweet chocolate will work. Light brown sugar can be substituted for the dark, as can light corn syrup for the dark, but with some sacrifice in flavor. A spring-loaded ice cream scoop (size #30) can be used to portion the dough.


                        1/3 cup granulated sugar (2 1/3 ounces), plus 1/2 cup for coating
                        1 1/2 cups unbleached all-purpose flour (7 1/2 ounces)
                        3/4 cup Dutch-processed cocoa powder
                        1/2 teaspoon baking soda
                        1/4 teaspoon table salt plus 1/8 teaspoon table salt
                        1/2 cup dark corn syrup (see note)
                        1 large egg white
                        1 teaspoon vanilla extract
                        12 tablespoons (1 1/2 sticks) unsalted butter , softened (70 degrees)
                        1/3 cup packed dark brown sugar (about 2 1/3 ounces, see note)
                        4 ounces bittersweet chocolate , chopped into 1/2-inch pieces (see note)

                        1. Adjust oven racks to upper- and lower-middle positions and heat oven to 375 degrees. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Place ½ cup granulated sugar in shallow baking dish or pie plate. Whisk flour, cocoa powder, baking soda, and salt together in medium bowl. Whisk corn syrup, egg white, and vanilla together in small bowl.
                        2. In stand mixer fitted with paddle attachment, beat butter, brown sugar, and remaining 1/3 cup granulated sugar at medium-high speed until light and fluffy, about 2 minutes. Reduce speed to medium-low, add corn syrup mixture, and beat until fully incorporated, about 20 seconds, scraping bowl once with rubber spatula. With mixer running at low speed, add flour mixture and chopped chocolate; mix until just incorporated, about 30 seconds, scraping bowl once. Give dough final stir with rubber spatula to ensure that no pockets of flour remain at bottom. Chill dough 30 minutes to firm slightly (do not chill longer than 30 minutes).
                        3. Divide dough into 16 equal portions; roll between hands into balls about 11/2 inches in diameter. Working in batches, drop 8 dough balls into baking dish with sugar and toss to coat. Set dough balls on prepared baking sheet, spacing about 2 inches apart; repeat with second batch of 8. Bake, reversing position of the baking sheets halfway through baking (from top to bottom and front to back), until cookies are puffed and cracked and edges have begun to set but centers are still soft (cookies will look raw between cracks and seem underdone), 10 to 11 minutes. Do not overbake.
                        4. Cool cookies on baking sheet 5 minutes, then use wide metal spatula to transfer cookies to wire rack; cool cookies to room temperature.

                        5 Replies
                        1. re: flourgirl

                          These sound good and I have a lot of dutch process cocoa powder. Is the consistency like a crinkly cookie? Do you think light corn syrup and molasses work for the dark corn syrup? Thanks for posting that.

                          1. re: chowser

                            Yes, they are crinkle cookies, the best crinkle cookies I ever had. Crisp on the outside, chewy on the inside. Intense chocolate flavor, not too sweet and just the right amount of salt. I love these cookies.

                            ATK says that molasses (which they tried) was too assertive with the chocolate. And they really liked the dark corn syrup for the hint of caramel flavor that enhanced the chocolate without overwhelming it. I liked it too. :)

                            1. re: flourgirl

                              I don't have dark corn syrup :(, wonder if Lyle's golden syrup would work?

                              1. re: qianning

                                It probably would - they just won't taste quite the same and they won't be as dark.

                                1. re: qianning

                                  I was wondering about molasses and light corn syrup for the same thing. I think a 1-2 tablespoons of molasses might make up the difference.

                          2. Soft Oatmeal and peanut butter cookies tend to ship well, as do most cookies made with dried fruit and nuts. Biscotti and Mandelbrodt are perfect travelers too. And like bt says, Supernatural Brownies will do you right, and your friend as well.

                            2 Replies
                            1. re: mamachef

                              And they're pretty bulletproof as a recipe, just don't overbake them.

                              1. re: buttertart

                                Super advice everyone, thank you. I think I'll start with the brownies, and try some of the other later on...she's going to be in a cast for at least ten weeks, poor thing.