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2023-02-20 12:59:23 -05:00
Operation Cookie!
**What is Operation Cookie?
Operation Cookie is an effort by hundreds of people across the
United States to relieve our soldiers in the Middle East. By
baking and shipping a package of cookies, you can participate and
brighten the days of our servicemen.
**I thought no packages were being sent to the Mid-East! How are
the cookies being transported?
Since the U.S. Post is only shipping first class letters to
the Gulf, Sgt. Bill Sankey of the 2nd Command Communications
Group has offered to airlift a planeful of cookies from Patrick
Air Force Base in Florida. Only packages marked "Official Pack-
ages-Needed On Duty" are being allowed out through the U.S. mail,
so special transportation is needed.
**What kinds of cookies travel best?
Small cookies without pointed edges are preferred. Moist
cookies that will not crumble are ideal. Most bar, drop, and
fruit cookies will travel well. Please do not make peanut butter
cookies or chocolate chip cookies as the former will crumble and
the latter will melt. Avoid fragile rolled cookies. Cookies
need to withstand freezing temperatures as well as 150 degree
heat. Cargo bays of military planes are not heated and things
will freeze. After being unloaded, boxes may sit in the sun for
awhile, so cookies will thaw or melt!
Sending brownies is not recommended. Please do not send any
cookies that contain alcohol or liquor, as they are illegal in
Arab countries.
It has also been suggested that you enclose the recipe, or a
list of ingredients in case people are allergic to certain ingre-
dients. They may also wish to bake the recipe at home if they
are fond of it! You may also send a note of encouragement or a
photo, but that is up to you.
**How do I pack cookies?
To prevent breakage, it is suggested that you wrap cookies
"back to back" with wax paper or plastic wrap. These can be
placed in shoe boxes, clothes boxes, gift boxes, coffee cans, or
any other suitable container. Another way to prevent crumbling
is to stack the wrapped cookies between two of the styrofoam
trays that meat is sold on and secure. Pack the individual
containers in a HEAVY, wax-paper lined box. Foil-lined corrugat-
ed cardboard or fiberboard works best. Use newspaper or bubble
wrap for filler. NOTE: Do not use popcorn as filler, as it will
attract bugs! Shake gently to see if cookies are secure and do
not rattle around. Add extra filler at the top. Tape the box
with waterproof tape. Cover packing box with brown paper. Seal
with waterproof tape. Do not tie with any kind of stirng, as it
will jam on the U.P.S. conveyor belts. Write the address neatly
on the box or an address label and cover with tape to prevent
smearing.
**Where do I send my packaged cookies?
Send boxes to: Operation Cookie, c/o Sub-Trek I, 190 Malabar
Road #119, Palm Bay West Center, Palm Bay, FL 32907. Shipping
via U.P.S. or Federal Express is ideal. You may ship by U.S.
Mail, but it is slow and costs much more.
**What if I can't bake?
You may choose to send store-bought cookies, but follow the
above guidelines as to which cookies travel best. If you do not
wish to send cookies, but still would like to participate, you
can send letters to servicemen by writing to: Any Servicemember,
Operation Desert Shield, SPO New York, 09866-0006. Many people
have been slipping single-serving packages of powdered drink mix
in their envelopes. Men are required to drink six gallons of
water a day, and not all of it is fresh and clear. The drink mix
helps a lot, they say.
**When is the deadline for sending cookies?
There is no real deadline as of yet. Cookies go out on a space
available basis. As long as boxes keep arriving, they will be
airlifted out. But send your packages soon to ensure delivery!
Some Recipes For Cookies That Travel Well
Peanut Butter Cookies
1 cup Peanut Butter (chunky or creamy)
1 cup Sugar (or 3/4 cup)
1 Egg
Mix together and drop by spoonfuls on ungreased baking sheets.
Press with fork tines in an X shape on tops. Bake at 350F for 10
minutes. Don't overbake! Since there is no flour in this re-
cipe, cookies don't have a cakey quality.
Arlene's Sugar Cookies
1 cup Butter or Margarine
1 1/2 cup Confectioners Sugar
2 Eggs
1 cup Sour Cream
1 1/2 tsp. Vanilla
4 1/2 cups Flour
1 tsp Salt
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Nutmeg
Cream butter and sugar until light and fluffy. Add eggs and beat
well. Add sour cream and vanilla and blend well. Sift dry
ingredients together and add to sour cream mix. Chill for sever-
al hours. Roll dough until 1/2 inch thick and cut off with
cookie cutter (remember, round shapes travel best). Bake for 12
minutes at 375F on lightly greased sheet.
Rum (or Mocha) Balls
2 1/2 cups Crushed Vanilla Wafers
1 cup Confectioners Sugar
1 cup Finely Chopped Walnuts
2 TBS Cocoa
3 TBS Karo Syrup
1/4 cup Rum Flavoring or Coffee
Mix dry ingredients together. Form well in center. Pour liquid
ingredients into well. Stir dry ingredients into well. Dough
should be a little sticky. Form into balls about size of a
walnut. Roll in more confectioners sugar and let dry 2 hours
before shipping. If dough is too moist, add more crushed
cookies.
Oatmeal Cookies
1 cup Crisco
1 cup Sugar
1 cup firmly packed Brown Sugar
2 Eggs
2 cups all-purpose Flour
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
1 1/2 cups uncooked Oats
1/2 cup chopped Nuts
(1/2 cup Raisins and 1 tsp Allspice are optional)
Preheat oven to 350F. Cream Crisco and sugars in mixer. Add
eggs one at a time, beating well after each addition. Combine
flour, baking powder, baking soda, and salt. Add to creamed
mixture; mix just until smooth. Stir in oats and nuts.
Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350F
for 8-12 minutes or until lightly browned.
Makes 5 dozen.
Raisin Oatmeal Drop Cookies
Instant Mashed Potato Puffs
1 cup firmly packed Brown Sugar
1/2 cup granulated Sugar
3/4 cup Shortening
2 Eggs
1/4 cup Water
1 tsp Vanilla
1 cup all-purpose Flour
1 tsp Salt
1/2 tsp Soda
1 tsp Cinnamon
1/2 tsp Cloves
1 cup Raisins
1 cup chopped Nuts
3 cups quick-cooking Rolled Oats
Heat oven to 400F. Prepare potatoes as directed on package for 2
servings (1 cup); set aside. Cream sugars, shortening, eggs,
water, and potatoes. Measure flour by dipping method or by
sifting. Blend flour, salt, soda, and spices; stir in. Fold in
raisins, nuts, and rolled oats. Drop rounded teaspoonfuls of
dough on lightly greased baking sheet. Bake 10 minutes. Store
in container with a tight fitting lid.
Makes 5 dozen.
Cardamom Cookies
1 cup Butter
2 tsp Baking Soda
1 tsp ground Cardamom
1/2 tsp Salt
1/2 cup firmly packed Light Brown Sugar
2 Eggs
4 1/2 cups Flour
2 tsp Cream of Tartar
Cream butter and add baking soda, cardamom, and salt. Mix well.
Blend in sugar. Beat in eggs. Sift together flour and cream of
tartar and stir into butter mixture, blending well. Chill for 3-
4 hours or overnight. Shape dough into 1/2 inch balls. Place on
ungreased cookie sheets. Dip fork into flour and press each
cookie in crisscross style. Bake at 350F for about 10 minutes.
Makes 4 dozen.
Gingersnaps
3 cups Flour
3 tsp Baking Soda
3 tsp Ginger
1/2 tsp Cinnamon
1 cup Butter
1 cup Sugar
1/2 cup Molasses
1 Egg
Additional Sugar for sprinkling
Sift flour, baking soda, ginger, and cinnamon together; set
aside. Cream butter; add sugar gradually, beating until fluffy.
Blend in molasses. Add egg and beat thoroughly. Add dry ingre-
dients in thirds, mixing until blended after each addition. Drop
by spoonfuls onto ungreased cookie sheets. Sprinkle generously
with sugar. Bake at 350F for 10-12 minutes.
Makes 4 dozen.
Gingerbread from a Mix
1 package (14.5 oz) Gingerbread Mix
1/2 cup Water
1/2 cup Nuts
1 cup Candied Fruit
Heat oven to 375F. Mix gingerbread and water. Stir in candied
fruit and nuts. Drop by teaspoonfuls onto lightly greased cookie
sheet. Bake 10-12 minutes.
Makes 3 dozen
NOTES: Use raisins, currants, dates, figs, or a combination
instead of candied fruit. Dromedary Gingerbread Mix works well.
Joe Froggers
2 1/2 cups sifted Flour
1 1/2 tsp Ginger
1 tsp Baking Soda
1 tsp Salt
1/2 tsp Ground Cloves
1/2 tsp Nutmeg
1/2 cup Shortening
1 cup Sugar
1 cup Light Molasses
Sift together first six ingredients. Cream shortening and sugar
well and beat in molasses. Add dry ingredients and stir until
well mixed. Wrap and chill dough well. Roll out half of the
dough at a time to a 1/4 inch thickness on lightly floured board
(keep remaining dough in refrigerator until ready to use).
Arrange cookies on lightly greased baking sheet and bake at 350F
for 10 minutes or until done. Cool on baking sheet 1-2 minutes
or until set. Remove from baking sheet with wide spatula and
cool on wire rack. Store in airtight container.
Makes 3 dozen.
Cherry Winks
1 cup Sugar
3/4 cup Shortening
2 Eggs
2 TBSP Milk
1 tsp Vanilla
1 cup chopped Nuts
1 cup chopped Dates
2 1/4 cup Flour
1 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Soda
Crushed Cornflakes
Maraschino Cherries
Cream shortening and sugar. Add eggs, milk, vanilla, nuts, and
dates. Sift and add dry ingredients. Form balls the size of a
walnut. Roll in crushed cornflakes. Flatten slightly and top
with half of maraschino cherry. Bake at 375F for 10-12 minutes.

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