Easter Cookies and Safe Packaging

I have 3 Nieces that I love to bake for, but they live near Columbus, OH so I must mail my baked goods to them. Knowing how careful the USPS is with parcels, I limit my baking to things I know will arrive intact. Thin, crispy cookies such a Pizzelles have a far less chance of arriving safely then soft, cake-like cookies like Chocolate Chip or Sugar Cookies. Cookies topped with a Powdered Sugar Icing can arrive smudged, but Ganache is no problem. Most cookie confections like nonperils, jimmies or sanding sugar travel very well.

I am entering my Tutti-Fruitti Chocolate Nest Cookies in the Master Baker March Easter Candy Challenge hosted by Nikki at Cracy Delicious Food.

If you're adding chopped nuts: Before baking, roll cookie dough into a small ball and dip in slightly whipped egg white and then roll in chopped nuts and bake. And if your topping with candies, like Jelly Beans, paint a bit of ganache on the Jelly Bean and then attach to the cookie. Both the egg white and the ganache act like a glue!




I've developed some tips to insure safe delivery.

1. Small box. Only send small boxes of cookies, probably no bigger then 12" by 12" by 6" is as big as you should pack. And you can get at least 4 dozen cookies in this size box which is plenty.

2. Single Layer Packing. Pack cookies in a single layer in large zip lock bags and squeeze as much air out as you can.

3. Bubble Wrap...Bubble Wrap...Bubble Wrap. Line inside of box, top, bottom and sides, with Bubble Wrap and place a layer of Bubble Wrap in between each Bag of cookies. Pack the box full so no movement can occur. Turn the box over in ever direction and if you hear any movement inside the box, you will need to add some bubble wrap or another bag of cookies!



Chocolate Cookies
Recipe adapted from Hersey's Kitchens

1/2 cup (1 stick) butter or margarine, softened
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon salt
1 cup chopped nuts
VANILLA FILLING (recipe follows)

Toppings: 1st cookie - Coconut and Jelly Beans and Dark Chocolate Ganache; 2nd cookie - Milk Chocolates Kisses and chopped walnuts and White Ganache

1. Beat butter, sugar, egg yolk, milk and vanilla in medium bowl until fluffy. Stir together flour, cocoa and salt; gradually add to butter mixture, beating until blended. Refrigerate dough at least 1 hour or until firm enough to handle.

2. Heat oven to 350°F. Lightly grease cookie sheet. Shape dough into 1-inch balls. With fork, beat egg white slightly. Dip each ball into egg white; roll in nuts. Place on prepared cookie sheet. Press thumb gently in center of each cookie.

3. Bake 10 to 12 minutes or until set. Meanwhile, prepare VANILLA FILLING. Remove wrappers from chocolate pieces. Remove cookies from cookie sheet to wire rack; cool 5 minutes. Spoon about 1/4 teaspoon filling into each thumbprint. Gently press chocolate piece in center of each cookie. Cool completely. About 2 dozen cookies.

VANILLA FILLING: Combine 1/2 cup powdered sugar, 1 tablespoon softened butter or margarine, 2 teaspoons milk and 1/4 teaspoon vanilla extract in small bowl; beat until smooth.

VARIATION: Omit egg white and chopped nuts. Roll balls in granulated sugar. Bake as directed. Top with VANILLA FILLING and pecan or walnut half.


My Notes:

If you are mailing instead of the Vanilla Filling make White Chocolate Ganache and I will post the recipe below.

For the Tutti-Fruitti Chocolate Nest Cookies. Roll dough into balls and press flat with palm of hand. When done baking and cooling. Puddle Dark or Milk Chocolate Ganache on top of cookie and sprinkle shredded coconut. To attach Jelly Bean Eggs, paint a dot of ganache on each jelly bean and attach to coconut nest. Let dry and you're all set.



White or Dark Chocolate Ganache

3/4 cup heavy cream
8 oz white, dark or milk chocolate, coarsely chopped or use a bag of chips

Heat the cream almost to a boil in a small saucepan over low heat. Place the chocolate in a large bowl. Pour the cream over the chocolate and stir until the chocolate is melted and smooth.

Refrigerate remaining ganache for later use and just reheat in the microwave when needed.