Here’s a recipe for cookies and cream ice cream using any ice cream maker you have. It’s a simple combination of wholesome milk and cream. You can also change out the sugar for a substitute like Splenda and it will still taste as good. Don’t skimp on the cookies. Your best bet is to use real Oreos.

Cookies and Cream Ice Cream

From recipetips.com

• 1 cup milk
• 1 cup sugar
• 1/4 teaspoon salt
• 1 cup half and half
• 1/2 tablespoon vanilla extract
• 2 cups chilled whipping cream
• 2 cups chocolate oreos, or cream filled cookie pieces

Prep Time: 30 minutes

Cook Time: 10 minutes

Pour the milk into a heavy saucepan. Over medium heat bring the milk to a gentle simmer (approximately 175° F) or until it begins to bubble around the edges.

Remove from the heat. Then, add the sugar and salt and stir the scalded milk until sugar and salt are completely dissolved. Add half and half, vanilla, and whipping cream and stir until well blended.

Pour the mixture into a bowl and allow to cool to room temperature.

Once it has cooled, cover with plastic wrap and allow it to age in the refrigerator for at least 4 hours (or up to 24 hours). This aging process will produce ice cream with more body and a smoother texture. While the ice cream mixture is chilling in the refrigerator, break cookies into small bite size pieces. Place the pieces in a bowl or measuring cup and set aside until needed. After aging (chilling) the mixture, remove from the refrigerator and stir the mixture. The ice cream is now ready for the freezing process.

Follow the ice cream maker's instruction manual on the freezing process.

When the ice cream has thickened, but is still too soft to scoop, add the cookie pieces and stir until they are evenly distributed. Or, add the cookie pieces and start the ice cream maker churning again to stir them into the ice cream. Some makers have an opening in the top that is used to add flavorings as the ice cream is churning.

Once the pieces are mixed in, scrape the ice cream into another container with an airtight cover. Be sure to leave at least 1/2 inch head space for expansion. Place the ice cream in the freezer for several hours to harden before serving.

Here’s another way to do cookies and cream ice cream without the ice cream maker.

Cookies and Cream Ice Cream (without an ice cream maker)

From recipetips.com

• 1 package chocolate sandwich cookies (crush or break)
• 8 ounces whipped cream
• 1/2 gallon vanilla ice cream

Servings: 12

Simply mix all of your ingredients together is a large bowl. Ice cream should be left out for about 10 minutes to soften. Then enjoy and freeze remainder in container.

Related Articles:

1. Ice Cream Sundae Cupcakes
2. How to Make a Cookies and Cream Milkshake
3. Ice Cream Floats

This recipe comes to us from eHow.  Making a gingerbread house is more complex than making cookies or other gourmet desserts.  This is meant to be a centerpiece or decoration more than a confectionary delight.

If you’re up to the challenge, you’ll need:

• Cookie dough.  Both gingerbread and sugar cookie dough will work. You can make your own or buy a premade dough.
• Royal icing (recipe to follow)
• White printer paper
• Pencil
• Scissors
• Kitchen knife
• Spoon
• Pastry bags or zip top bags
• Round pastry tip (if using a pastry bag)
• Candy for decoration

The first step is to make your house’s template.  You can find templates online that you can print and cut out or you can create your own.  A basic rectangular house is fine, especially for your first attempt.  Also keep in mind that larger houses are harder to put together.  For a basic house, make the following templates:

• Sides: two rectangles of the same size
• Front and back: two squares of the same size as each other and that are the same height as the sides and two triangles that are the same width as the front and back pieces.
• Roof: two rectangles that are about 2 inches longer than the side pieces and wide enough to cover the triangles when it is put together.

Cut these out and have them ready.  Now you’re going to work on the dough.

Roll your cookie dough so it is about ¼ inch thick.  Put your templates over the dough and cut around them with a sharp knife.  You may have to stop and re-roll the dough; that’s perfectly fine.  If you have dough left over after you’ve cut all the templates, roll out a square that is about 2 inches bigger on each side than the house. This will be your base.  You can also make a base using a piece of cardboard wrapped in aluminum foil.

Bake the sugar or gingerbread pieces until they are hard.  These are not nice, soft, warm treats for dessert. You’re building a house here!  Let them cool completely before you begin to build your house.

Now comes the royal icing.  It would be easier to use frosting or icing, but it’s not effective.  To keep your cookie house together, you need royal icing.  This stuff is like cement.  To make this recipe from Joy of Cooking, you’ll need:

• 2 large egg whites
• 2 teaspoons lemon juice
• 3 cups of confectioner’s sugar, sifted

Beat the egg whites with the lemon juice.  An electric mixer is optimal, though a hand mixer works as well.  Add the sugar and beat until it is combined and smooth.  Now, this needs to be put into an airtight container because it will harden very, very quickly.  When it’s not in use, make sure to cover it.  When you’re ready, put some of the royal icing into your pastry or zip top bag.  If you’re using a plastic bag, just snip a hole in the corner.

Now you can start assembling the houses.  Use the royal icing as the glue to attach the sides and front and back pieces onto the base.  Hold them in place until the icing hardens. This is the benefit of royal icing – it won’t take too long.  When it can stand alone, reinforce it with more royal icing.  Don’t be shy with the royal icing.  Attach the triangles to the front and back pieces, hold, and let dry completely.

Pipe a layer of royal icing along the top edges of the triangles.  Hold the roof pieces in place for several minutes.  This is the basic structure of your home.  If you need to, reinforce with royal icing.  Let the house dry for 24 hours before you start to decorate.

Now comes the fun part!  You can use the royal icing as glue and attach candies, sprinkles, sparkling sugars, and other sweet treats.  Soon, you’ll have a house that looks good enough to eat! These are wonderful for display or as a candy gram!

Need more help? Try this article on How to Make a Cookie House.

Nothing is sweeter or more welcomed than a batch or two of homemade cookies. They’re delicious any time of year but they make the perfect Christmas gift. If you start early, you can get everything done well before Christmas Eve. Here are some tips on how to make sweet Christmas cookie gifts.

First, select pretty baskets or tins in which you will place your cookies. This is the most crucial step as presentation is key. The more unique and upscale your container, the more wonderful your gift will look.

Get creative. You can find small picnic type baskets, baskets with pretty ceramic side handles, antique cookie tins, festive new glass boxes or plastic tins. If it can hold a cookie, it will work. A good place to look is at craft stores where they have everything. You can even stack your cookies in a glass vase that is wide enough to fit.

Once you have found your vessel, include some pretty tissue paper. Select a Christmas themed tissue with printed snowmen or trees or just go with silver, gold, red or green. You’ll wrap the cookies in plastic food wrap and then include the tissue as a basket filler and outer wrap for the cookie packages.

What you bake is completely up to you. If you have a family favorite that everyone loves, go for it. If you’ve never baked before, you can find hundreds of cookie recipes by searching “Christmas cookie recipes” on the web. There are entire sites devoted to nothing but cookie baking. You’ll be surprised at the limitless expanse of options available.

Choose cookies that will travel and hold up well if you need to ship them. Biscotti are hard enough to make the journey as are Springerle, a German pressed cookie. If you don’t have to ship, you can pretty much make anything you like.

Go out shopping for the finest ingredients you can afford. Buy the best chocolate chips, vanilla beans and nuts you can. Great ingredients really do make all the difference. Check your list twice as there’s nothing more frustrating than having to run out for one spice you forgot when you’ve already got the mixer running.

Set up a work station where you have all your ingredients for one type of cookie. Put the ingredient away as you use it so that you know it’s already been added to the batter. Use lightly colored aluminum cookie sheets to avoid burning your cookies. Watch them carefully so you can take them out at exactly the right moment.

When your cookies are cooled, you can freeze them for up to two months. That means you can bake several batches ahead of time and when Christmas rolls around, you can assemble all your baskets. Try to deliver your christmas cookie gift baskets right away after you have filled them when they are still at their freshest.

Include the recipes if you like. Friends may love them so much they’ll ask you how to make them. You’ll be putting smiles on a lot of faces when you show up with a lovely cookie basket or tin. Just be careful, because once you’re known as the Cookie Lady, they’ll be wanting more cookies every year!

Sure, cookie tins are great for storing cookies. But did you know that you can also make an instrument out of one? Actually, you can make several if you use your imagination. But how about starting out with a banjo made from a cookie tin?

Now granted, you may not be able to hit the Grand Ole Opry with your instrument, but it will be fun for grown-ups and kids alike. You’ll need to gather some materials. First, you’ll need a cookie tin of a medium or large size. The teeniest of cookie tins are good as toys, but if you want to try to play it, use a bigger one. Most metal cookie tins that you’ve saved from butter cookies are perfect. You can also find these tins by the truckload at the Goodwill or Salvation Army.

Next, you’ll need some sort of wood for the neck. If you’ve got a workshop full of scrap wood, great. If not, ask around and see if anyone you know has a piece of wood that can be used to make the neck of a banjo. It should be about 25-30 inches long, depending on your tin size.

Here’s where you can get creative. You’ll need strings. You can go out and easily find guitar strings at a music store. But if you’re mainly aiming to use the banjo for the kids to bang around and play pretend with, don’t go to that expense. Use yarn or string.

Now, if you are a handy person, you will want to drill your tin with a hole big enough to insert the neck piece for the banjo. If not, just use wood glue or a hot glue gun to glue it to the top of the circular tin.

After your neck has adhered to the cookie tin (or been threaded through the tin), you can go ahead and embellish the banjo. Some ideas include adding a fret for the keys to rest on and tuning pegs from a guitar store. If you just want to play with it, string yarn “strings” up and down the neck of the guitar. Your tin’s cover will be the front of the banjo. Depending on how fancy you want to get, you can include fret bars and the aforementioned fret on the actual tin.

You can actually get a sound out of your banjo using a cookie tin. It’s fun and exciting to see it come to life. If you’re handy with wood and tools, your banjo can sound great with just a few pieces from the guitar store. Tell the shop owner that you are making a banjo and he may have the perfect ideas for you and be able to recommend products.

If you’re going to form a living room band with the kids, keep your materials age-friendly. Younger kids will love the thick, soft yarns from the craft store, while older kids might like string that feels more like guitar or banjo strings on theirs. Keep it fun and let the kids decorate their cookie tins. It’s a great rainy day activity that passes the time in a meaningful way. And you can always hang your creations on the wall when you’re resting from a heavy day of playing gigs.

Cookies are welcome at any party. Everyone loves getting and eating cookies. If you want to include cookies in your wedding, why not make them as favors? With a little ingenuity and a little practice, you can make really fun and adorable wedding cookies.

Start with a really good recipe for sugar cookies. Don’t even consider store bought as they won’t taste or look good in the end. Then, decide on a cookie shape. You can choose a cookie cutter that looks like a wedding cake, a heart, a flower, a shoe, or even just an elegant square or oval. Use a big enough cookie cutter so that you get a nice sized cookie out of it that will take decorations well.

Each cookie will need to be hand decorated. You can easily make royal icing or use fondant to create a surface layer for your embellished designs. Pipe icing onto the cookies after they have cooled. Use your new initial or pipe on rosettes, dots, or even a word or two. Once you get the hang of using a piping bag, you’ll want to get creative with what you put on the cookies. Wrap and you have edible cookie favors.

Sugar Cookies (from joyofbaking.com)

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 teaspoons pure vanilla extract

Royal Icing Using Egg Whites:

2 large egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

or

Royal Icing Using Meringue Powder:

4 cups (440 grams) confectioners' (powdered or icing) sugar, sifted

3 tablespoons (30 grams) meringue powder

1/2 teaspoon almond extract (optional)

1/2 cup - 3/4 cup (120 - 180 ml) warm water

Food Coloring (I use Gel Pastes that can be found at cake decorating and party stores or else on-line)

For Sugar Cookies: In a separate bowl whisk together the flour, salt, and baking soda.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

Remove one-half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Note: If you are not going to frost the baked cookies, you may want to sprinkle the unbaked cookies with crystal or sparkling sugar.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours.) Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 - 4 inch (10 cm) cookies.

For this costume, you need minimal sewing skills and a few craft supplies. Gather:

• Light brown or tan felt

• Dark brown felt

• Fabric glue or Elmer’s all-purpose glue

• Some cotton batting or pillow stuffing

Cut out four large circles from the light brown or tan felt. This will become the base of your cookie. You can trace a circle with a five-gallon bucket, a large mixing bowl, or a round trash can or simply free draw a circle, trying to make it symmetrical. Don’t worry too much about this – chocolate chip cookies are delicious whether they are symmetrical or not.

Cut small circles from the dark brown felt. These will be your chocolate chips. The next step is to glue the chocolate chips onto the cookie. Fabric glue is great, but you can also get by with Elmer’s if you make sure to let it dry thoroughly. You should now have a front and a back for two cookies (the chips only need to be on the front). Turn the wrong sides out on one of the cookie sets and sew it together. Leave a hole for the stuffing, and turn the big cookie right side out. Stuff your cookie, and then sew the hole. Do this for the second cookie.

Next, you’ll need to make straps. These will keep the cookie costume on your child and are very much like backpack strips. Cut strips from your light brown or tan felt. Enlist your child’s help: hold the cookies to her body and mark where you will place the straps. They should fit over the shoulders and then under the arms. You can then sew the straps in place or pierce the cookie felt and thread the straps through. The latter is easier and a more effective means of keeping the straps in place.

That’s it: your kid cookie is all ready for Halloween. The best part of this costume, though, is that it can be used again. You can take the straps off and use it for a floor or bed pillow or a chair cushion.

If you are pressed for time, you can choose a piece of light brown or tan fleece. Have your child lie down on it and draw a circle around them. Use dark brown fleece or felt for the chips, and then sew the two pieces together. Leave an opening for the neck and for the legs, and cut arm holes out. Even more pressed for time? Find a light brown sweat suit and pick up some dark brown felt. Glue the “chocolate chips” scattered throughout the sweat suit and call it a day. You can also just do a few quick stitches to put the chips on, which can later be removed so your child can wear the sweat suit for playtime or bed.

If your child is a cookie monster, she’ll love this homemade costume.

Lovers of Oreos will want to learn how to make an Oreo milkshake. It’s another way to use your favorite cookie in an innovative way. Many recipes exist for the beloved milkshake. Here is one you can easily commit to memory.

Take a dozen Oreo cookies, any flavor. Place them in a blender. Add 1-1/2 cups of cold milk. Swirl it up. Next add one pint of your favorite ice cream and a tablespoon of good chocolate syrup to the blended mix. Swirl. Pour into a tall glass and enjoy.

It’s so easy to make this milkshake that you can offer Oreo milkshakes at your next party. Set up an Oreo cookie favor bar complete with blender and have ice cream on ice or in a small bar freezer so guests can make their own shakes.

Some restaurants offer Oreo cookie milkshakes. They use a vanilla syrup in theirs to make it taste so good. You can find vanilla syrup in coffee shops or in the grocery store. It used to be a hard to find ingredient, but it isn’t anymore.

Next time the kids have a sleepover, why not let them set up a milkshake station? As long as an adult is nearby, they will be able to handle making this easy concoction.

Some recipes for the Oreo milkshake call for chopping the cookies ahead of time. That will result in a smoother blend. But Oreos will break up just fine in the blender. Why create another step for yourself if you don’t have to? Vary the amount of Oreos you use and you’ll get a thicker and more chocolatey mixture that’s more like a smoothie. If you use less milk and more ice cream, you’ll get more of a blended ice cream treat. And, of course, the more syrup you add, the sweeter it’s going to be.

Invent your own twists on the Oreo milkshake. Add some malted milk powder for an old time classic malted milk shake. Or vary the ice cream flavors. Cherry vanilla or rocky road will add to the texture and completely change the taste. Adults may find that coffee ice cream is their new favorite smoothie flavor when mixed with Oreos.

Toppings for your milkshake can also be inventive. Add whipped cream or peppermint candy pieces. Stick a cookie straw in it for a fun way for kids to down their shakes. Shake on some cinnamon or cocoa powder. Or shake on a few shots or sprinkles in chocolate or rainbow colors.

The Oreo milkshake is a happy, fun to create drink that you can whip up anytime day or night and its a great summer cookie treat. Keep the ingredients in the house for those late night snack attacks or for when the kids are bored on a rainy day. You’ll be the hero when you pull out the fixings for an Oreo milkshake fest.

Oh, and don’t substitute other brands of faux Oreos or you may end up disappointed. Other brands really don’t taste like original Oreos. However, you can get creative and use other Oreo flavors such as Peanut Butter Oreos or Fudge Mint Oreos. There are also holiday Oreos that come in red and white peppermint candy flavor which will add a nice touch to holiday milkshakes.

Baking is a science and one that can’t be rushed or dallied with. You can’t change out ingredients and not affect the whole batter. For chewy cookies, your ratio of wet to dry ingredients is key. For instance, a chewier cookie recipe might include more eggs or an additional yolk. Most chewy cookies have moister ingredients and the batter is more liquid when it comes out.

You can, of course, experiment with different batters. Some just lend themselves better to a chewy cookie than others. But use real butter when butter is called for, not margarine or a substitute. And always use the freshest ingredients you can find.

One final tip is to take the cookies out of the oven before the timer says they are done. Let them cool on the pan for a few minutes and then remove them to a cooling rack. By not leaving them in for the full cooking time, you’re sure to have chewier cookies as opposed to crunchy ones. Just don’t take them out too soon or you’ll end up with raw cookies that no one can eat.

If you’ve never met a chocolate chip cookie that you didn’t like, try this recipe for chewy chocolate chip cookies. It will be hard to resist eating the whole batch. But if you can resist the urge to eat them all, save a few for that christmas cookie exchange that will be coming up soon.

Best Big, Fat, Chewy Chocolate Chip Cookie (from allrecipes.com)

Prep Time: 10 Minutes

Cook Time: 15 Minutes

Ready In: 40 Minutes

Servings: 18

INGREDIENTS:

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, melted

1 cup packed brown sugar

1/2 cup white sugar

1 tablespoon vanilla extract

1 egg

1 egg yolk

2 cups semisweet chocolate chips

DIRECTIONS:

1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.

2. Sift together the flour, baking soda and salt; set aside.

3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.

4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.

It’s certainly not hard to master the art of the chewy cookie. It’s more of the art of keeping an eye on your cookies while they are in the oven and a use of high-quality ingredients. Never substitute amounts and types of ingredients when you are baking as you may throw off the results.

It will take you about two hours to make an Oreo cookie costume, and it requires no sewing at all. You can size it just as easily for a toddler as you can for a teenager, and you need only basic supplies. Assemble the following:

• Two large pieces of cardboard

• Scissors

• Letter stencils (O, R, and E)

• Two white shoelaces

• White turtleneck and white pants

• Black spray paint and white spray paint

Your biggest expense will be the spray paint, which typically costs under $5 per can. You can also use craft paint, which will take a little more time but will work equally well.

You are going to cut the cardboard into two circles. Before you do, get your child to stand in front of you for a few minutes. You want to make sure the circles are the correct size. You can use a round serving platter, small hula hoop, large mixing bowl, trash can, plant pot, or other circular object to make sure your circle is, in fact, circle!

Lay the cut circles on some newspaper and paint one side of each black. Let this dry thoroughly. When it is entirely dry, arrange the stencils to spell OREO and spray paint white. You can also trace around the stencils in pencil and then paint them with craft paint and a brush. Let the lettering dry as well.

When the two cardboard pieces are ready, poke two holes at the top near each shoulder. Make them just big enough for the shoelace to fit through. Tie the laces to create a sandwich board, and voila! You are ready for Halloween as soon as you put on white clothing and your cookie costume. This has to be one of the easiest, least expensive costume ideas and is great for last-minute parties.

A cute variation that won’t take much time is to cut out a chunk of the “cookie” so it looks like someone has taken a bite. Make sure that both sides match up. This is an especially great idea for little children. Don't forget about your treat bag. Cut the top off of a gallon jug of milk but leave the handle in tact. It's a perfect way to carry around all that halloween candy because it's sturdy and won't split open the heavier it gets.

An Oreo’s best friend is milk, and you can incorporate that into the costume as well. You could simply smudge on a milk moustache using white face paint or Halloween makeup or make a little sign for your child that says, “Got milk?” If you have a little more time and a little more cardboard and want to make another costume for one of your other children, a friend, or yourself, you can make a milk costume. You can find great instructions here, and as with the Oreo costume, you do not need to sew or possess any great crafting skills.

Halloween is all about treats; what a great time to dress up as one of your favorites!

What do you give when someone far away has a birthday, an anniversary, or a new baby? If you want to ship a gift, you usually have to go and shop for the gift, wrap it, and then look for a suitable box to ship it in. By the time you write the label out and get to the UPS store or post office, you’re exhausted! There’s a better way to send a gift with a few simple clicks of your computer mouse.

We sell these tasty cookie gift baskets online! They’re made to order and then ship right to the recipients' door so you never have to run around town getting in and out of the car.

Cookie flowers have been popular for some time now. These decorative cookies are really more like pops as they come on long stems. They resemble a cookie rose. But they can be decorated with any kind of theme imaginable.

Cookie companies have really turned this into an art. The frosting and colorings that are being used now are so vivid, you’d swear that the cookies are real and not just representations of flowers.

Go for a theme that matches your gift-giving holiday. Cookies for Mother’s Day can mean red rose cookie blooms. New baby? How about a basket filled with long-stemmed baby bottle cookies or ducks or even baby faces? The icing artists who make these cookies are so skilled that the frosting really pops to life.

There are cookie bloom baskets for every holiday, no matter how obscure. Nurse’s Day? We have nurse cookies! Send over a basket to your favorite hospital staff complete with nurse’s hats, thermometers, and stethoscopes done in sugar. How about Groundhog’s Day? You can get a representation of that little fuzzy shadow-seeker, too! There’s really no limit to what you can order in the cookie realm these days.

You can also create your own cookie blooms. It’s really easy. Just choose a sugar cookie recipe and a cookie cutter that’s big enough to accommodate icing detail. Small, intricate cookies don’t work well for cookie blooms. You want a big and bold shape like a giant star or sunflower or teddy bear outline.

The only real trick is to get long stemmed lollipop sticks at the craft store and insert them before you bake the cookies. Many a disappointed home baker has tried to get the sticks in after baking and it’s just impossible. You’ll end up with crumbled cookies. And don’t try to move the cookies off the sheet pan before they’re completely cool or you’ll end up pulling the whole stick out.

Decorate with royal icing and icing tints or food coloring powders. The powders are found wherever cake making supplies are sold. And that’s how commercial bakers get the colors so vivid—a tip from the pros.

Stand your cookies up in a floral foam block or a cube of Styrofoam, then place in a basket that has been lined with fabric or a linen napkin. Make sure to hide the foam so it looks like the cookies are standing on their own. This is one thinking of you gift you’ll want to carry over to a friend’s house instead of trying to mail.