Before three more weeks have passed, everyone will be cookied-out. So why not give cookies folks can enjoy in January? And some tummy-warming hot cocoa mix to chase away the foggy or snowy chill, depending on where you live?

It’s easy to create homemade slice-and-bake cookies. Start with your favorite recipe — these Christmas cookies, pumpkin molasses and gingerbread doughs all freeze well. Roll it into a log and cover with plastic wrap and aluminum foil or freezer paper. If the recipient would enjoy making cut-out cookies, you can put a lump of dough in a freezer bag.

To round out the gift, find a nice cookie sheet if your recipient doesn’t have a well-stocked kitchen. I’m a big Air Bake fan, but they’re not everyone’s cup of tea. I have a friend who’s fond of baking stones for cookies. I’ve never tried it, but she swears by it.

You also can throw in a few cutters if you’re going that route. Whether you choose cut out or slice and bake, add some small jars of sprinkles or colored sugar. And don’t forget baking instructions! These easily could be made into a Christmas card.

Add homemade cocoa mix, packaged in a nice jar and prettied up with a bit of fabric or ribbon. You can use shipping labels to make a jar label — Avery has a number of templates that work with Microsoft programs, though, from my experience, you’ll still have to play with the margins a bit because one size usually doesn’t fit all printers. Don’t forget mixing instructions on the label!

The recipe:

• 2 cups powered sugar
• 8 quart box of nonfat dry milk
• 3 lb. box chocolate milk mix
• 1 6 oz powdered nondairy creamer – I used vanilla flavored in my last batch but wound up adding extra Quik because the vanilla was overpouring the chocolate flavor.
• Add a third a cup to 8 ounces of boiling water.

The mix has the half life of plutonium if you keep it in an airtight container.

Copyright 2008 Debra Legg. All rights reserved.

Similar Posts:

None Found

Popularity: 16% [?]