SWIG Cookies (copy cat recipe)

Do you like a tender (delicate) cookie?

If so, try these!

INGREDIENTS

• 1 cup butter, softened
• 3/4 cup vegetable oil
• 1 and 1/4 cup granulated (plus ¼ cup, set aside)
• 3/4 cup powdered sugar
• 2 tablespoon water
• 2 large eggs, one at a time
• 1 and 1/2 teaspoon vanilla extract
• 1/2  teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 teaspoon salt
• 5 and 1/2 cups flour

....................................................................

• Frosting:  (I suggest cutting this recipe in HALF, and you'll still have enough.)
• 1/2 cup butter, softened
• 3/4 cup sour cream
• 5 cups powdered sugar
• 1 teaspoon salt
• 1/4 cup milk-- start with half this amount, and add more as necessary.
• 1/2 tsp. vanilla extract
• Food coloring to make pink

INSTRUCTIONS

1. Preheat oven to 350 degrees. In a medium sized mixing bowl, combine flour, baking soda, cream of tarter, and salt. Set aside.
2. In a large mixing bowl, cream together butter, vegetable oil, sugar (1 and 1/4 cup), powdered sugar, and water. Add in eggs (slightly beaten) and vanilla.
3. Slowly add in flour mixture until combined. Roll the dough into golf sized balls and place onto a non stick cookie sheet.
4. To give the cookies their signature rough edge, dip the bottom of a glass into the reserved 1/4 cup sugar and press onto the cookie ball to flatten the cookie. You still want the cookie to be thicker so don't press them to thin.
5. Bake for 8-10 minutes or until the bottom is lightly brown. The cookies stay soft so do not over bake.
6. To make the frosting: Cream together butter, sour cream, and salt. Add the powdered sugar. Add the vanilla.  Stir in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.

ALTERNATE RECIPE which is just a bit different that what's shown above...

https://butterwithasideofbread.com/copycat-swig-cookies/

Our Favorite Chocolate Chip Cookie

Our Favorite Chocolate Chip Cookies

...with milk, of course!

Preheat oven to 350-degrees.  Put parchment paper on a cookie sheet/pan.  In another area of this same blog, I write about my supply of parchment paper--  it's right here:  http://milkmaidrecipebox.blogspot.com/search?q=parchment+paper

I dump all of the following ingredients into my Kitchen Aid stand mixer (in the order given).  Because of the simple way I put these together, and with the oven pre-heating from the start, I can have a batch of these cookies mixed and baked in about 25 minutes (or less?):

1 ½ cups granulated sugar
1 ½ cups light brown sugar, packed  (sometimes, I use the dark variety)
1 ½ cups room temperature unsalted butter (3 sticks)
....mix the above until light and FLUFFY, and then add:

3 large eggs, added one at a time
1 ½ teaspoon baking soda
1 ½ teaspoon salt (regular table salt)  You may decrease this amount by 1/2                               teaspoon IF you use salted butter.
1 ½ teaspoon vanilla
...mix the above combination until blended very well.  Then, add:

1 of 12 oz. bag of semi-sweet chocolate chips
...it might sound odd, and you surely don't have to do this, but I add the chips to the above BEFORE I add the flour.  That way, some of the chips end up in the bottom of the bowl on my stand mixer.  The chips then act as "the bottom-of-the-bowl scraper" as the paddle goes round 'n round after I add the flour.   Next, add:

5 ½ cups all-purpose flour
...with the mixer turned on, I add this four in 1-cup increments until all is in.  Continue mixing this only until flour is incorporated...

I get about 4 dozen large cookies from this batch when I form them like this:

Using a 2" (2" across) cookie scoop (cookie baller?), I fill it full and level off the top of it on the edge of the bowl.  Release "the ball of dough" on a parchment lined cookie sheet.  Then, just before putting them into the oven,  I only slightly flatten their top.  

I remove these cookies from the oven when they have a VERY  slight tint of brown to them -- 13/14 minutes?  The cookies will continue to 'bake' for a while on their hot pans after coming out of the oven.   (Ovens vary, so see what works best with yours.)

History:  Back in 1986, when I was in Utah to give my daughter a hand for two weeks following the birth of her first child, I found this recipe in a cookbook but I surely don't know which one.  What I do know is that we have liked this recipe ever since!

Chewy Molasses Cookies*

*I found this recipe on Page 97 in the December 2014 issue of Cooking Light. It was marked as the "Staff Fave"--I think it's now mine, too!  It reminds me of the "trimmings" I had when I made up gingerbread houses--  now, I can have that taste without the work of assembling/decorating houses.

Yield:  24 Cookies (If you make use just 1.5 tablespoons dough to form each cookie.)

After I made these cookies the first time, I knew I would want to make more cookies at a time-- so the number in parenthesis below is the quantity I used to "4 X" this recipe today.

INGREDIENTS:

1 and 3/4 cups fluffed/leveled all-purpose flour (7 cups)

1 teaspoon ground cinnamon (4 tsp.)

1/2 teaspoon baking soda (2 tsp.)

1/2 teaspoon ground ginger (2 tsp.)

1/2 teaspoon ground cloves (2 tsp.)

1/4 teaspoon baking powder (1 tsp.)

1/4 teaspoon salt (1 tsp.)

...........

6 tablespoons butter, softened (3/4 lb., or 3 sticks)

5 tablespoons granulated sugar (20 tablespoons)

1/4 cup dark brown sugar (1 cup)

............

1 large egg (4 eggs)

............

1/4 cup molasses (1 cup)

..........

3 tablespoons granulated sugar to roll dough balls in before baking (12 tablespoons, but 10 Tbsp. was plenty)

DIRECTIONS:

1. Lightly spoon flour into dry measuring cups; level with a knife.  
2. Combine the flour and next 6 ingredients (through the salt) in a bowl, stirring with a whisk.
3. Place butter, first amount of granulated sugar, and brown sugar in a mixing bowl; beat with a mixer at medium speed 5 minutes or until fluffy. 
4. Add egg; beat 30-seconds.
5. Add molasses; beat just until combined.
6. Add flour mixture to butter mixture; beat at low speed or just until combines.  
7. Cover and chill for at least 30 minutes (longer is fine!)
8. Preheat oven to 350-degrees.
9. Shape dough into balls and roll in the second amount of granulated sugar (my dough balls were about 1.5 inches across.
10. Place 2-inches apart on baking sheets covered with parchment paper.  
11. Bake at 350-degrees for 12-13 minutes or just until set. 

      12.  Cool 3 minutes on pan; remove to a wire rack.

Some part of me wanted to drizzle some 

icing on the tops of these

tasty gems-- for "just because".  BUT,... I 

managed to RESIST that urge!!!!

(They do NOT need any extra goodness 

added to what they already are!)

After they cooled, I put them in my

"usual" cookie place-- my enameled

cast iron cookware and covered them.

Raspberry "Surprises"

 Originally, this recipe was named Raspberry Treasures from http://www.tasteofhome.com/Recipes/Raspberry-Treasures Since I ended up changing things around, I call them my 'Surprises".  I guess because I'm surprised they turned out with how I made them.

INGREDIENTS:

•  1/2 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 2 tablespoons sugar (I decided to add this)
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/8 teaspoon salt
• ----------------------------------------------
• 1/2 cup raspberry filling* (Recipe was tested using Solo brand filling-- see my note.)
• ----------------------------------------------
• 1 egg
• 1 teaspoon water

HOW TO MAKE:

• In mixing bowl, cream butter, cream cheese and sugar together.  Beat in vanilla. 
• Combine flour and salt; add to creamed mixture. 
• Divide dough in half; wrap each portion in plastic wrap and refrigerate for 1 hour or until easy to handle.
• **On a lightly floured surface, roll out dough to 1/8-inch thickness.  Cut with a floured 3-inch round cookie cutter.  Place 1 teaspoon raspberry filling in the center of each.  Bring three edges together over filling, overlapping slightly (a small amount of filling with show); pinch edges gently.  In a small bowl, beat egg and water together until smooth; brush over dough.
• Place 1-inch apart on ungreased or parchment paper-lined baking sheets.  Bake at 375-degrees for 10-12 minutes or until your oven has them a light golden brown.  Cool on pan for 1 minute before removing to wire racks.  Yield:  2 dozen if you make the tripod-shaped cookies.

*  I did NOT have raspberry 'filling' on hand, but I DID have raspberry preserves (jam).  Knowing the jam would run all over the place during baking, I did a search on how I could thicken this to work for me.  This is what I did:  I took 1/2 cup of the raspberry jam and added to it 1 tablespoon corn starch and then heated it until it thickened.  Cooled it on a plate for about an hour.  IT WORKED!!!!!!!!

** As you can see in the picture I posted with this recipe, I did not stick to the original way of making these.  I made just a few of the 'tripod' cookies (too much monkey work for me); then I put some raspberry filling between TWO solid rounds of the dough; after that, I put some filling on top of a solid round that was topped with a heart-cut-out round; and , finally, I spread filling on top of a rectangle of the dough and then rolled it up as I would a jelly roll and cut them into little slices.  It all worked, all taste the same-- some just look better!

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ANZAC Cookies (New Zealanders called them biscuits)

This cookie was popularized by WWI care packages to soldiers of the Australia New Zealand Army Corps (ANZAC), since they could be made without eggs, and they kept well on the overseas voyage to Europe.  The dough can seem very crumbly, but if you pack it firmly into balls (walnut sized), you'll have a good shaped cookie.

INGREDIENTS:

2 cups all-purpose flour
2 cups rolled quick oat
2 cups granulated sugar
1 cup flake coconut
1 cup (2 stick butter)
3 tablespoon white (or golden) Karo syrup
3/4 teaspoon baking soda
1/4 cup boiling (or VERY hot) water

1.  Preheat oven to 350-degree.  Line baking sheets with parcment paper (or aluminum foil, and set aside.

2.  In a small saucepan over medium heat

Cookies with Cranberries/Walnuts/White Chocolate Chips*

These cookies passed the "cookie 

tasting test" by everyone here.

Yield:  5 dozen  (This recipe can be easily cut in half to make 30 cookies) 

INGREDIENTS:

• 2 Cups (4 sticks, or 1 pound) butter, softened
• 1 and 1/2 cups packed brown sugar
• 1 and 1/2 granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla

-----------------

• 4 and 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

-----------------

• 2 cups sweetened dried cranberries (Craisins)
• 2 cups white chocolate chips
• 2 cups coarsely chopped walnuts or pecans

DIRECTIONS:

1. Cream the softened butter in a large mixing bowl.  Beat in the sugars and the eggs, one at a time, beating well after each addition.  Add vanilla.
2. In a separate bowl, combine and sift together the flour, baking powder, baking soda and salt.
3. Stir the sifted dry ingredients into the creamed mixture, half at a time, until evenly mixed.
4. Stir in the dried cranberries, white chocolate chips, and nuts.
5. Cover bowl tightly and refrigerate for 2 hours, or overnight.
6. Preheat oven to 350-degrees F.  
7. Lightly butter two large baking sheets OR line them with parchment paper (I used the parchment paper method).
8. Shape dough into 1 and 1/2-inch-diameter balls. 
9. Place the balls on the baking sheets, leaving about 2 and 1/2" inches between each.  
10. Bake one sheet at a time on the center rack in the oven for ABOUT 17 minutes.  (They take longer to bake because they are cold to start with.)  Since ovens vary in temperatures, check the baking process to control how you want yours to look.
11. When done, the edges of the cookies should be a light golden brown and the centers lighter in color.  Don't over-bake-- they will sort of "bake" a little bit more on their hot pans after coming out of the oven.
12. Cool cookies for about 5 minutes on their baking sheet and then transfer them to a rack to cool completely.  Store in an air-tight container.  I like that the moisture in the cranberries helps to keep the cookies more moist.  Enjoy!

*  I adapted (and doubled) this recipe 

from one in The Old Farmer’s Almanac 

Everyday Baking cookbook

Peanut Butter - Kiss Cookies

This cookie's recipe is almost "everywhere"!

When I googled "peanut butter blossom cookies", ONLY 450 THOUSAND sites popped up!!!!!   So, according to the amount of ingredients you have on hand, or the look you like, take your pick from the many recipes others have already posted. For example, check this out (copy/paste this link if necessary):  https://www.google.com/search?q=peanut+butter+blossom+cookies&espv=2&biw=1164&bih=570&source=lnms&tbm=isch&sa=X&ei=L4SVVNnWK4KdyASvnYCgAw&ved=0CAkQ_AUoAg

The particular recipe I 

chose to make these can be found at: http://americanheritagecooking.com/2014/12/peanut-butter-blossoms/

Because I made these larger than the 

"2 tablespoon-sized" dough balls, I added

almost two minutes to the baking time 

that was suggested in the recipe I used.

As with any recipe, you know your oven

best and you know how you'd like your

cookie to end up--  dryer, or more moist.

Bake according to your oven, your likes!

Oatmeal Butternut Squash Cookies*

Because "Gardener" had an abundant crop

of Butternut Squash, I looked for extra

ways to incorporate them into our diet...

What better way than to eat 

the squash in COOKIES*!?!?!

INGREDIENTS:

• 2 cups all-purpose flour
• 1 and 1/3 cup old-fashioned oats
• 1 and 1/4 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt (I used Himalyan salt)

......

• 2 sticks butter (1 cup) unsalted butter, softened
• 1 cup packed brown sugar
• 1 cup white granulated sugar

.......

• 1 large egg
• 1 teaspoon vanilla

......

• 1 and 1/2 cup baked and pureed (and cooled!) butternut squash 

DIRECTIONS:

1. Mix the first SIX ingredients (all of the dry ingredients) until well blended.  Set aside.
2. In a mixer bowl, beat the softened butter, brown sugar, and white sugar for about 5 minutes, or until light and fluffy.   Then, add the one egg, and the vanilla.  Continue beating just until well incorporated.  
3. Add the "set aside" dry mixture to this and beat at low/med. just until blended.  (Dough will be STIFF!)
4. Add the baked/pureed and cooled butternut squash and continue beating ONLY until well mixed.
5. Preheat oven to 350-degrees.  Line your baking sheets with parchment paper.   With dough "drops" not quite the size of a golf ball (I used my cookie dough scopper/dumper for this), bake on parchment paper as follows:
6. Put one oven rack in the upper third of the oven.  Put the other rack in the lower third of the oven. Slide one pan of cookie dough balls on the top shelf, and one on the lower rack.  Bake for 10 minutes.  THEN, ...change the pans around:  Move the top pan to lower shelf, bottom pan to higher shelf--  and bake for ANOTHER 10 minutes. At the end, I had just a single "extra pan"--  so, to bake that, I moved a shelf to the middle-of-the-oven position and baked the last pan for 20 minutes.    DONE!!!   (Because ovens are different, check on the progress of the cookies you bake in your oven.)
7. Cool on pan for about 10 minutes, then finish the cooling on a rack.   When totally cool, you can eat them "as is", or put your favorite kind of glaze frosting on them.  (I used my favorite "browned butter frosting" on some of them, and also sprinkled chopped walnuts on "some".)   Except that I don't add any vanilla, this is a link to how the browned butter icing is made:    http://www.marthastewart.com/314840/brown-butter-icing  

*  I found this cookie recipe on the blog of Life Tastes Good at:  http://ourlifetastesgood.blogspot.com/

Chewy Peanut Butter Cookies*

These cookies DID turn out to be chewier than 

those made from my other favorite 

Peanut Butter Cookie recipe...

Personally, for next time, I think I will cut 

back on the "sweetness" ingredients.

INGREDIENTS:

• l egg
• 1 cup peanut butter (I used a "natural" chunky variety.)
• 1/2 cup sugar
• 1/2 cup honey
• 3/4 cup all-purpose flour
• 1/2 cup honey roasted or dry roasted peanuts, chopped (not needed IF you use chunky peanut butter as I did).

DIRECTIONS:

1. Heat oven to 350-degrees.
2. BEAT egg in large mixing bowl with mixer until foamy.
3. ADD the peanut butter, sugar and honey.  Mix well.
4. ADD the flour and stir just until combined/smooth.
5. Using my 1.5 tablespoon-sized cookie scoop, I put 15 "little balls of dough" on my 15x10" parchment-lined cookie sheet.  
6. Flatten each dough ball, in crisscross pattern, with fork (slightly wet the fork tines if they get sticky).
7. BAKE 11 to 12 minutes (in my oven, it was 11.5 minutes).  Cool on baking sheet for at least 1 minute.  Remove to wire racks, cool completely.  

Below:

This 5-quart enameled cast iron "kettle" is my

most favorite "cookie jar" around here... 

its lid is heavy enough to keep cookies in 

good condition for quite a while.

Based on recipe from Kraft's Food & Family / Fall 2014 / Page 38

Carrot - Pecan - Chocolate Chip Cookies

Get some eggs, get some butter...get started!

Time to to use up

some more CARROTS!!!

I took a pumpkin cookie recipe and 

converted the pumpkin to... CARROT!

Ingredients:

2 and 1/4 cups all-purpose flour
1 and 1/2 teaspoon pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
....
1 cup (2 sticks) butter, softened
1 cup granulated sugar
*15 oz. puree'd carrots (probably 2 cups raw carrot slices to begin with?).  I can't believe I actually WEIGHED this!
2 large eggs
1 teaspoon vanilla extract
....
2 cups semi-sweet chocolate chips
1 cup chopped pecans (or chopped walnuts)

* If you want to save time and do NOT want to start out with RAW carrots, I'm sure you could open some canned carrots, drain and puree them.

Directions:  

Preheat oven to 360-degrees.  Line cookie sheets with parchment paper.  (The original recipe called for a 375-degree oven-- that's not okay with my oven!)

In a flour sifter, or a "screen sifter" like this,...

  

• Combine flour, pumpkin pie spice, baking powder, baking soda and salt.  Shake it through the sifter to remove any lumps.  Set aside.
• Beat butter and sugar together (until creamy) in a large mixer bowl.  Add puree'd carrots, eggs and vanilla extract.  Gradually, but thoroughly, mix in the flour mixture.  Stir in chocolate chips and nuts.  Drop by rounded tablespoonsful of dough unto a cookie sheet that's lined with parchment paper.  Because they did NOT "spread out" during baking like I expected they would, I got away with baking 12 on a sheet!
• Bake for 15-20 minutes OR until edges are just lightly browned.  (My 360-degree oven needed about 19 minutes)  Cool on baking sheets for about 2 minutes before sliding parchment paper w/hot cookies onto table top to cool completely.  
• Eat as is, OR drizzle tops with the frosting/glaze of your choice.  My favorite to put on top is this....

BROWNED BUTTER FROSTING:

Heat ½ (or 1/3?) stick of butter in pan only until golden brown in color (stirring all the while)-- this does NOT take long.  Quickly add about two Tbsp. milk to quickly stop the browning, and then add some SIFTED powdered sugar till you have the amount and consistency of frosting you need. You do not want this to be thick!   It may be necessary to add tiny amounts of more milk to get a smooth texture.   I drizzle this over the bars.  (You have to drizzle this on the cookies quickly before it thickens-- that's why I just line up the baked cookies and go 'back and forth' over their tops.)

The original recipe for these cookies came from the web address at the bottom of this posting, but, I substituted puree'd carrots for the can of pumpkin and then drizzled my favorite "browned butter" frosting on them...
http://www.verybestbaking.com/recipes/12833/pumpkin-spiced-and-iced-cookies/detail.aspx

Peanut Butter "Muffin Tin" Cookies

I don't usually buy Reese's Peanut Butter cups, but,... these were half-price after Easter.  That's a good enough excuse, right?  Anyhow,... I bought some and saved them for this.  

These sure are easy and quick to make!  I don't show a picture of these little cookies made with a regular-sized Hershey Kiss on top, but... I think I like those even better than these because they are still very "chocolatey" but do not seem quite as sweeeeeeeeet.

INGREDIENTS:

• 1 and 3/4 cup all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking soda

-----------------

• 1/2 cup butter, softened
• 1/2 cup peanut butter
• 1/2 cup white sugar
• 1/2 cup brown sugar, packed

----------------

• 1 egg, slightly beaten
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 1 tablespoon sour cream, optional

----------------

• 36-40 miniature chocolate candies--chocolate covered peanut butter cups, OR regular-sized Hershey Kisses.

DIRECTIONS:

• Unwrap the candies (or have a little helper do it for you while you prepare the dough).  Set unwrapped candy aside.
• Preheat oven to 375-degrees F.
• Sift together the flour, salt and baking soda.  Set aside.
• Cream together the butter, peanut butter, white sugar and brown sugar until fluffy.
• Beat in the egg, vanilla and milk (sour cream, optional).
• Add the flour mixture; mix well.  
• Shape into about 36 small "balls" and place into an ungreased mini muffin pan like this...

Below:  Because the dough is "sticky", I found it easier (and quicker) to just use my smallest cookie baller scooper thing and plop each portion into the mini muffin tin (I ended up with 36 "dumps") like this...

• Bake at 375 degrees for about 8 minutes.  If you know your oven's  temperature is "hotter" or "cooler" than it's supposed to be, adjust accordingly.  When coming out of the oven, mine looked like this...

• Fresh out of the oven,  immediately press a little peanut butter cup OR a Hershey Kiss down into the center of each ball.  

• Let them cool, and then carefully remove them from the muffin tin.  I used the tip of a small knife to nudge them loose.  Each one came out easily.

Below:  Here they are-- all ready to go to the party with us!

Cereal Flake "Hello" Cookies

                                                 (Photo by me, Doris)

Good taste, with a bit of crunchy goodness as a bonus!

The cookies in the picture were rolled in corn flake crumbs.

I made these cookies a lot during the time we lived on the 'chicken' farm and they were a favorite then, and still are.  This recipe makes a rather small batch, so I almost always doubled it.

MIX:

1/3 cup butter, softened 
½ cup granulated sugar

1  large egg

STIR IN:

1 tablespoon milk

1 tsp. vanilla

MEASURE, BLEND, and STIR IN:

1 and 1/2 cup flour

¼ tsp. baking soda

1/2 tsp. baking powder

¼ tsp. salt

STIR IN:

½ cup raisins OR chopped dates, OR craisins, OR dried cherries
½ c. nuts, chopped coarsely

Drop Walnut-sized dough ball into:
1 and ½ cups finely crushed crunchy kind of cereal crushed.  I've used bran flakes, cornflakes, etc. 

Coat cookie balls with these crumbs.
~~~~~~~~~~~~~~~~~~~~~~

Place 2” apart on greased (or parchment paper-lined) baking sheet/.  Press ½ of a maraschino cherry into center of each ball of dough and bake for 12-13 minutes in a 375-degree oven.  Bake only until cookie is set and lightly browned-- it will finish baking as it sits on the hot baking sheet until cooled.

                                                                                                                                    (Photo by me, Doris)

Sugar Cookies w/Jelly Candies

♥ These cookies make up well for Valentine's Day treats, or for whatever day you choose! ♥

Using red 'jelly hearts', I made up 

two batches of these lately-- 

mainly, to give away.  

Above, you can see that the cookies are only lightly browned around their edges when I remove them from the oven... 

In the picture above, I show the Farberware brand of  'cookie scoop' I use for making the cookie balls (because the dough is so soft and sticky).  I bake them on parchment paper.  I also show a kind of dessert cup that has a patterned footed bottom which works well for first dipping into sugar and then lightly flattening the balls before I press a jelly kind of candy into their top.

I first got this recipe from a book given to me by the Rochester Silo Company back in 1978-- the year we had our 16x60' silo put up.  It was put together by people associated with their company in one way or another.  This is a very (VERY) delicate kind of cookie.  Not all candies will bake well on this cookie, but the sugared jelly kind do! You can use jelly hearts for Valentines Day (or, for 'thank you' cookies), green jelly leaves, red and green sugared jelly rings for Christmastime, colored big or small jelly gum drops, etc.  Here's the recipe (in my oven, the cookies baked for 12 minutes-- check your first batch)...

It's time to have a cookie!...

In the 80's and early 90's when we still had children in school, these cookies were a favorite and often RE-requested.  These are a very 'delicate 'kind of cookie and, in my opinion, would not be a good cookie to send 'traveling' through the mail.)