Mailing Cookies to Our Troops

Don’t forget our soldiers this holiday—mailing homemade cookies overseas takes planning way ahead of time.
Keep in mind the temperatures of the area you are mailing to. Desert temperatures tell you right away not to
mail cookies that have ingredients likely to melt in transit like everyone’s favorite…chocolate.
You want to choose a cookie that is thick and chunky to avoid a box of broken pieces greeting your soldier.
Wrap each individual cookie in a plastic baggie. Over pack with bubble wrap or “popcorn” wrap. Double boxing
will weigh more, probably cost more but it helps the arrival of whole cookies. Cookies that have a better fighting
chance of surviving shipment are peanut butter, oatmeal-raisin and snickerdoodles. Here are the recipes for the
suggested less-risk cookies to make and mail.
Peanut Butter Cookies
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup smooth peanut butter
1/4 cup shortening
1/4 cup margarine, softened
1 egg
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Additional granulated sugar
Heat oven to 375°F.
Beat 1/2 cup granulated sugar, brown sugar, peanut butter, shortening, butter and egg.
Stir in flour, baking soda, baking powder and salt.
Shape dough into 1 1/4-inch balls.
On undressed cookie sheets place balls about 3 inches apart.
Flatten in crisscross pattern with fork dipped in additional granulated sugar.
Bake 9 to 10 minutes. Cool 5 minutes; remove from sheet to cooling rack.
Old Fashioned Oatmeal Cookies
1 cup brown sugar
1 cup shortening
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
3 cups oatmeal
1 cup walnuts, chopped
1 cup coconut, optional
1 cup raisins
Combine first 3 ingredients.
Add eggs and vanilla.
Mix together flour, baking soda and cinnamon; add to other batter.
Mix rest of ingredients into batter; combine well.
Chill batter for 30 minutes.
Drop on greased cookie sheets in rounded spoonfuls.
Bake at 350°F for about 10 minutes.
1 1/2 cups granulated sugar
1/2 cup margarine, softened
1/2 cup shortening
2 eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup granulated sugar
1 Tablespoon ground cinnamon
Heat oven to 400°F.
Beat 1 1/2 cups sugar, butter, shortening and eggs.
Stir in flour, cream of tartar, baking soda and salt.
Shape dough into 1 1/4-inch balls.
Mix together 1/4 cup sugar and cinnamon.
Roll balls in cinnamon-sugar mixture.
Place on greased cookie sheet, 2 inches apart.
Bake 8 to 10 minutes.
Immediately remove cookies to cooling rack.