You guys are a non-calorie, totally guilt-free blessing, you know that?
More comments for those who are uncertain about what to bake:
1. For our Canadian buddies who wish to join in, send me your cookies (your weak, your tired, wait...getting off track there) and I'll re-package them for you in a US post office flat-rate box.
2. Cook's Illustrated just emailed a biscotti article with suggested cookies for Christmas mailing. I've got it at work and will post their suggestions tomorrow.
3. Carole Walter's book "Great Cookies" gives characteristics for each cookie: for example: Triple Chocolate Pecan Cookies are: "homestyle, moderate shelf life, travel well" while Chocolate-glazed Pecan leaves are "Versatile, Moderate shelf-life, temperature sensitive." I can go through the book and compile which ones "travel well." In fact, I used her Blondie recipe for the last batch of 40 cookie bags I made for the Marines that just returned.
4. These boxes are flat-rate...so that means you can put as many cookies as you can fit in (with protection) but not have to worry about weight. Heck, you can use plutonium to pack it if you want. I'm going to ask about using tins...don't know yet about the metal issue. (see plutonium comment)
I'm so proud to be part of this gang.