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The ever-clever Tamara has created some of the cutest cookies I’ve seen. Brown Sugar Shortbread Teabag Cookies, dipped in chocolate no less! Nom, nom, nom. Click HERE for the recipe. Thanks Tamara!

photo credit: Tamara

photo credit: Tamara

Each year my husband bakes a trillion (give or take a few) cookies to give to the neighbors. I’m in charge of packaging them and the kids are our delivery service. This year we went with a Special Delivery theme.

Filling up the boxes

I bought take-out boxes from Smart and Final and put each variety of cookie in white cupcake liners.

I cut a piece of parchment paper and tied it with Divine Twine.

(World's Worst photo)

Then I wrapped the box with Air Mail Divine Twine and changed the blue on my free Printable Gift Tags to coordinate with the twine. Took the world’s worst picture and they were ready to deliver.

Here are our 2008 cookies and 2009 cookies if you’re interested. (Looking back on these posts I realize there is competition for the world’s worst photo. The sad news is, either way I win.)

These cookies are super easy, fast and tres, tres yummy. When you find an extra 15 minutes, whip up a batch.  This recipe is from the Martha, but I’ve made some changes (in orange) for ease and sweetness. Granted, Martha’s look a whole lot better than mine, but I prefer the taste of mine.

Martha's Almond-Coconut Macaroons

My macaroons. Pitiful looking, but tasty. Crispy on the outside, chewy on the inside.

Makes 8  (Doubles easily)

• 1/3 cup sugar
• 1 large egg white
• 1 cup unsweetened shredded coconut (I sub sweetened coconut)
• 1/4 cup whole almonds, chopped (I sub Trader Joe’s Almond meal)
• 1/2 teaspoon pure vanilla extract
• Pinch of coarse salt

Directions

1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
2. Form dough into eight 2-tablespoon (I do 1-tablespoon) mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week. (You won’t have to worry about how long they keep because they will be all gone in less than 24 hours!)

Some wrapped for a friend

I wrapped some up to give to a friend who shares her baking goodness with me. Used one of the free download gift tags.