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No butter, margarine, peanut butter or nuts should be used. These fats go rancid too fast in high heat. Butter flavored shortening however can be used.
No brown sugar,corn sugar,honey or molasses should be used. The baked goods with these products will be too soft and possibly become moldy. Only white table sugar should be used.
Chocolate and butterscotch can be used in baked goods. Once chocolate has been baked into the product and has the chance to take up moisture from the batter, the chocolate should stay firm.
Bar cookies and brownies are the best bet for safe packing and are quickest for baking large quantities.
Baked goods should be wrapped tightly in aluminum foil which provides the best barrier against humidity.
Pack goods in sturdy boxes and surround them with foam packing such as styrofoam peanuts. I also use my food saver after wrapping them in foil to keep the air out.
Divide layers of holiday cookies/cakes/candies etc. with coffee filters that you plan to ship by mail in a large coffee can. If your foodies need cushioning, use marshmallows and add a small pack of homemade hot cocoa mix and a stir spoon tied with ribbon or even dunked in chocolate and covered with cellophane!