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Cookie Transport & Cookie Problem

post #1 of 20
Thread Starter 
Transport Q:
I am making some cookies for a friend just to give myself some practice. Thing is, I am not going through the expense and time of putting them on sticks and wrapping them in cellophane. I know that's professional and looks neater but I am no pro plus I am not getting paid. icon_razz.gif My question is, I have nothing to put these in, how is she going to get them to work? She is picking them up when they are done (which right now, they aren't started, not even in the batter stage icon_lol.gif ). I thought maybe single layers on...something, maybe just a cupcake/9x13 cake box with prachment on top but I don't want anything getting smudged. Think they'd be okay?



Cookie Problem Q:

Last time I used Antonia's icing and they dried pretty quickly but I had just stacked a few in a plastic container for my parents. The cookies were very thick, thicker than they should have been and I used one of those blasted Wilton cookie cutters, which I don't really like Wilton cutters. I like metal, for one but that's another story. They were all cracked when I got to the house later on. Was it the baking or the thickness?


TIA thumbs_up.gif
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post #2 of 20
I can't help you on the cookie problem, but when I make cookies and have to transport them, I stack them either top to bottom or front to back in a cake box. I just use the size that I need for however many cookies I've got. I've never wrapped mine in cellophane, but I agree it looks really nice.
post #3 of 20
Thread Starter 
Thanks thyterrell, I was just at the craft store to get boxes (only what I needed) and forgot about the cookies. I didn't feel like going back but I guess I am! icon_lol.gif
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post #4 of 20
I made my first cookies last week and I bought the cheap bags. They are made by Hefty and are called sandwich and storage bags. They were just over a dollar for 150 bags. I then used curly ribbin to tie them up. They came out pretty cute and all individually wrapped.
Grandma's are Mommys with lots of frosting....
My two grandkids Lily and Thomas are the sparkle in my eye!
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Grandma's are Mommys with lots of frosting....
My two grandkids Lily and Thomas are the sparkle in my eye!
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post #5 of 20
I made about 12 doz. cookies for my daughters 10th high school reunion. I purchased 2 large clear plastic trays and the lids that fit over them. (the type you might see for a cold cut tray). I was able to fit 6doz on each tray and they made a very nice display. Unfortunately I didn't think to take any pictures.
post #6 of 20
When I make cookies for the kids to take to school or for my hubby to take to work I just stack them in my trusty Tupperware container (the one for marinating meat which I never use it for). I usuallydon't have to worry about the icing sticking because I use royal but if you are worried you can seperate the layers with parchment or wax paper. The container holds quite a few although I have never counted exactly how many and keeps them really fresh. Have fun baking!

As for your cookie problem . . . are you talking about the icing cracking or the whole cookie?
post #7 of 20
you can buy a whole bunch of sizes of pizza boxes at many restaurant supply stores or even warehouse stores. They run about 50 cents per box! I can pack about 20-30 cookies nice and flat for transporting, if the client doesn't need them wrapped individually.
post #8 of 20
Thread Starter 
Ooh, Antonia, what a nice cheapie idea! icon_lol.gif

Bbelias, the whole cookie cracked, in half or in pieces. Not all of them but nonetheless, I was disappointed. Dad said they tasted good anyway but that's not (completely) the point.
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post #9 of 20
bummer . . . the one time that I had that happen was when I was in a BIG hurry to complete a cookie basket and it was pretty humid out. I iced the cookies before they were completely cool so I had many things going against me that day . . . anyhow enough of my drama. I wish I could help more as to why your cookies cracked, maybe it was the thickness I am not sure. I usually make mine 1/4 " thick and have had pretty good louck with that. Like you I refer a metal cookie cutter. On a brighter note - at least they were yummy!
post #10 of 20
Quote:
Originally Posted by Zamode

Transport Q:
I am making some cookies for a friend just to give myself some practice. Thing is, I am not going through the expense and time of putting them on sticks and wrapping them in cellophane. I know that's professional and looks neater but I am no pro plus I am not getting paid. icon_razz.gif My question is, I have nothing to put these in, how is she going to get them to work? She is picking them up when they are done (which right now, they aren't started, not even in the batter stage icon_lol.gif ). I thought maybe single layers on...something, maybe just a cupcake/9x13 cake box with prachment on top but I don't want anything getting smudged. Think they'd be okay?



Cookie Problem Q:

Last time I used Antonia's icing and they dried pretty quickly but I had just stacked a few in a plastic container for my parents. The cookies were very thick, thicker than they should have been and I used one of those blasted Wilton cookie cutters, which I don't really like Wilton cutters. I like metal, for one but that's another story. They were all cracked when I got to the house later on. Was it the baking or the thickness?


TIA thumbs_up.gif



This is probably a little to late for you now.

I know you don't want to spend the extra money because you are not getting paid. But remember presentation is everything. Use the opportunity to get some word of mouth/advertising out there.

I had an order last weekend the extra cookies I packaged up and took in to the office and got them sold. Plus I got more orders out of the whole deal.

The bags I use I get at a bulk food place. They use them for spices. I spoke to the manager and he sells them to me at cost. The ribbon I buy at the dollar store.

Bottom line is what might seem like a bit of an expense now could pay off later.

If they are completely dry they should be fine if you place them in a cake box or on a platter.

Did you overbake them?
The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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The 6 Ps Law states Proper Preparation Prevents Pi$$ Poor Performance.

-Mr. Morganti
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post #11 of 20
I am always afraid of using containers that I bought. They seem to never come back to me. Some cookies I made for the cost of supplies only and I selfishly don't want to donate anymore.

I have gone to the grocery store and picked up 4 boxes. Cut the sides down to 3 inches high. Opened one end on boxes and duct taped two of them together (security, not a redneck thang icon_wink.gif ) You can make them as long as you need them and cut down on the amount of boxes you need.
I then wrapped them with foil christmas paper and amazingly they returned with the reply "these are too pretty to throw away. Same thing happens with the cake treys. icon_confused.gif

As for the actual transporting. If you cookies are wrapped... line the bottom of the boxes with quilt batting. You can peel the layers of batting apart and lay the cookies in between (or on top if you prefer) They won't slide around and they have extra cushion on the bumps.


Shyann
Success is the ability to go from one failure to another with out the loss of enthusiasm.
Sir Winston Churchill
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Success is the ability to go from one failure to another with out the loss of enthusiasm.
Sir Winston Churchill
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post #12 of 20
I have been doing 1/4" thick cookies, but wonder if I went down a size to 3/8", if that would be too thin for cookies....use the no-fail recipe and it seems to puff up a bit. What thickness do you all prefer?


Debbie
mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #13 of 20
I agree with Cake Princess. Practice is more than basic baking. I present my practice items the exact same way I would do it if I were selling them. Otherwise, I wouldn't be certain of my methods with the real thing. Plus...you never know who's going to see your work. "Her cookies taste good, but ...."

I make lots of candy to give away. I get little cellophane bags from Nashville Wraps to put them in. Bought that way, they are really, really cheap per bag. I keep four or five sizes on hand at all times. Then, I make little labels out of photo paper on my computer. The glossy paper looks really professional. It takes just a few minutes - and really not much cost - to give your work that finishing touch that really knocks people's sox off.
Everything's better with sugar on it!
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Everything's better with sugar on it!
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post #14 of 20
I roll my no-fail doughs 1/4 to 1/3 inch thick. The icing on top adds another 1/4 inch. Mine are super thick!

Out of 100, I rarely have 1 break...and that's because I've literally dropped it on the floor when moving/packaging mostly.
post #15 of 20
Quote:
Originally Posted by MomLittr

I have been doing 1/4" thick cookies, but wonder if I went down a size to 3/8", if that would be too thin for cookies....use the no-fail recipe and it seems to puff up a bit. What thickness do you all prefer?


Debbie



3/8" is actually thicker than 1/4".

I make mine 1/4" thick, and haven't had any problems with them. I bake them until they start to get golden around the edges, often 13-14 minutes for the larger sizes, only 8-10 for some of the narrower shapes.

I also have modified the no-fail recipe because I thought they "puffed up" a bit too much, so I cut back on the amount of baking powder from 3 tsp to 2 tsp, and that seemed to help (plus it's easier when making a half batch, which I usually do!)

Laura.
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