[Sca-cooks] Cookies!

[Sue Clemenger]

I dunno, Phlip.  I had the same kind of problem (last year?) when I did
biscotti, all of which had a lot of nuts.  I'd specifically chosen
biscotti because I thought they'd travel well, but they were nothing but
tasty *crumbs* by the time they were redistributed.  Which is why I went
with nuts this year.
Tasty in any form, though....
--maire

Phlip wrote:
> 
> Ene bichizh ogsen baina shuu...
> 
> > The very first year I spent a summer away from home my Grandmother sent me
> a
> > box of chocolate chip cookies. She did not want them to get broken so she
> > did the following: took two cookies and placed them bottom to bottom and
> > then wrapped them in saran wrap.
> 
> Well, that would help if they would tend to stay intact, but part of the
> problem is that the peanut butter, I think, just doesn't hold together as
> well as flour does. Margali says she thinks it's a function of the protein
> in the peanut butter- I was just wondering if anyone knows of any way to
> over come it. These cookies were extremely fragile after I baked them, and,
> of course, being shipped didn't help. If I'd have saved all the broken
> cookies for me, and just shipped the intact ones, I'd be 10 lbs heavier, and
> everyone else would have gotten a cookie apiece ;-)
> 
> Saint Phlip,
> CoDoLDS
> 
> "When in doubt, heat it up and hit it with a hammer."
>  Blacksmith's credo.
> 
>  If it walks like a duck, and quacks like a duck, it is probably not a
> cat.
> 
> Never a horse that cain't be rode,
> And never a rider who cain't be throwed....
> 
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