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.