rstuart - if you’re confident she likes marzipan/almond paste, go for it. Mailing success is all about the packaging. For these, I’d cradle each cookie in parchment or waxed paper, place the set in a ziplock so they can’t move around, then cushion that in a box with crumpled parchment or waxed paper. Put that box in a sturdy mailing box.
If chocolate is her go-to, look at this Chocolate Espresso Snowball recipe posted here on HO by “Wonderwoman”
This GF Almond Nutella cookie is soft and brownie-like. From CH poster “Nothingswrong”
ALMOND BROWNIE COOKIES
Makes about 2 dozen
-1 cup (very fine) almond flour
- 1 1/2 cups powdered sugar
-1/3 cup cocoa powder
-1/4 teaspoon salt
-1/4 cup Nutella
-2 large egg whites
-1 teaspoon vanilla
-sliced toasted almonds for garnish (optional)
Stir together flour, sugar, cocoa, and salt in a medium bowl. Make a well in the center and add Nutella, egg whites, and vanilla. Stir dough until thoroughly mixed.
Drop by rounded tablespoonfuls onto parchment-lined baking sheets, leaving a few inches between (they will spread). Press almonds into centers if desired.
Bake @ 325 for 10-15 minutes, rotating sheets halfway through. Let sit on sheets for 5-10 minutes to set fully (they will be very soft when you remove them–be careful). Let cool completely on wire racks.
They will stay soft and chewy for a couple days at room temp, or you can stick them in the freezer to enjoy any time
