If you haven’t heard of Operation Baking GALS let me tell you of a lovely band of bakers who have gathered together to ship a little taste of home to our men and women serving in the U.S. Military.

It all started when Susan of She’s Becoming Doughmestic asked for a little help to support her cousin in the JAG Corps who was missing his wife and new baby. She felt that a few packages of home made goodies might make him feel a bit more connected and supported. The response has been overwhelming enough to support the creation of Operation Baking GALS. I believe that there are hundreds of bakers who have now signed up to ship a little bit of home to the troops.

One of my own sons (bonus with marriage- as in stepson) Ryan is serving in Iraq, so I know how hard it is for someone to be stationed so far from home and how getting a little reminder of the love that is here waiting cheers the spirits and makes the long, hot, hard days a little more bearable. I also know that there are those who never receive any support or encouragement from their families and who have been stationed for months abroad without a single package in the mail. Whatever we may feel about the war- I feel it is a duty and an honor to support those who serve.

So I joined Team Barefoot hosted by Jayne at Barefoot Kitchen Witch to send some goodies to her nephew Joe in the Air Guard in Afghanistan. It was hard to choose just one team, but I loved this picture of him with this fish looking happy at home like life is good and decent.

I mailed a package of a couple dozen homemade chocolate chip cookies with walnuts and some Brazeli -Swiss waffle type cookies cooked in a Pizzelle iron. I also included a couple of books, some beef jerky, sunflower seeds, fruit leather and granola bars and Lifesavers since my own son likes these. I hope they arrive safely and that Joe and his pals enjoy them. We send our love and support and hope for a speedy homecoming and a safe tour of duty.

Chocolate Chip Cookies (adapted from the original Toll House)

• 2-1/4 cups AP flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• 1 cup butter, softened

• 3/4 cup white sugar

• 3/4 cup brown sugar packed

• 2 teaspoons vanilla extract

• 2 eggs

• 2 cups chocolate chips

• 1-1/2 cups chopped toasted walnuts

Preheat the oven to 375F. Whisk the flour, soda and salt together in a medium bowl, set aside.  Cream the butter and sugars together in the bowl of a mixer fitted with the paddle attachment. Add the vanilla and eggs and mix well. Add the flour and mix in well. Add the chocolate chips and nuts. Use a 1″ scooper to place balls of dough a couple of inches apart on a baking tray lined with parchment paper. Bake for 10 minutes or so until golden and remove to a wire rack to cool.

Brazeli (adapted from Martha Stewart’s Cookies Bratseli)

• 3 cups all purpose flour (plus see below)

• 1/4 teaspoon salt

• 4 teaspoons ground cinnamon

• 1 cup softened butter

• 1-1/2 cups sugar

• 1 Tablespoon orange extract

• 1 Tablespoon vanilla extract

• zest from one orange

• 2 large eggs

• 1 cup heavy cream at room temperature

• 4 – 6 more cups of all purpose flour, added 1 cup at a time

Whisk the flour, cinnamon and salt together in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Add the extracts and zest and mix well. Add the eggs and mix well. Add the cream and mix well. Add the flour mixture and mix just until combined. Add additional flour as needed  to make a dough that holds together but is still soft and a bit sticky. Roll bits of dough into ping pong or walnut sized balls. Preheat a Pizzelle iron and place a ball on each side just rear of center so that you get a nice round when the iron is closed. If you are using a nonstick you don’t need to add any oil. If not you should probably brush with oil for the first batch but then probably won’t need to again. Cook the Brazeli for about 90 seconds each batch, until just golden and remove to a wire rack to cool. Store in an airtight container.

Thanks to Susan, Jayne and everyone at Operation Baking GALS and Team Barefoot for letting me be a part of this effort and most of all thanks to Joe and our other serving troops.

Hope you enjoy!