ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Charge for cookies

Misc.

We have a xmas cookie walk at our church each year! We charge $4.00 a pound and sell $1000.00 in cookie sales. People are very willing to pay that price. There are about 15 in a pound. Bars would be a little heavier! I would say $4.00 a dozen for bars. A cookie at the Mall is a $1.00 most of the time. Butter is so expensive now too!




MsgID: 021995
Shared by: Verla
In reply to: What should I charge
Board: All Baking at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 What should I charge
  Lou, Kansas
2 Charge for cookies
  Verla
3 Charges for Cookies
  Sara, AL
4 Charge for cookies
  Lou, Kansas
5 Cookie Charges
  Sara, AL
6 Thank You: Thanks Sana
  Lou, Kansas
7 Sara , sorry for spelling your name wrong
  Lou
ADVERTISEMENT
Random Recipes
  • Orange Butter Coffeecake (using yeast)
  • ORANGE BUTTER COFFEECAKE 1 package active dry yeast 1/4 cup warm water 2 3/4 to 3 cups all-purpose flour (divided) 1 3/4 cups granulated sugar, divided use 1 teaspoon salt 1 cup sour cream, at room temperature, divide...
  • Roast Chicken with Anise (may be Russian)
  • ROAST CHICKEN WITH ANISE 1 whole or cut-up chicken 2 tablespoons butter or margarine 1 tablespoon anise seed Salt and pepper to taste Preheat oven to 350 degrees F. Put the chicken in a Dutch oven or deep casserole ...
  • Spicy Corn Ragout
  • SPICY CORN RAGOUT 1 teaspoon olive oil 1 garlic clove, minced 1/2 red onion, diced 1 red bell pepper, diced 2 tablespoons chopped jalapeno peppers 2 cups frozen corn 1/2 cup chicken broth 10 ounces fresh spinach, trim...
ADVERTISEMENT
  • American Chop Suey
  • My motherinlaw, God Bless her soul,gave me this version of American Chop Suey when I married her son 25 years ago! She was a Hew Hampshire girl! 1 (16 oz) box elbow macaroni 1 lb chop meat (ground beef) butter or m...
  • Colette's Olive Quiche (using Swiss or Gruyere cheese)
  • COLETTE'S OLIVE QUICHE "My sister spent several months in France her first year of college. This is her French mother's recipe." 1 (9-inch) unbaked pie shell 1 1/2 cups grated Swiss or Gruyere cheese 3 eggs 1 1/2 cup...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Charge for cookies
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!