Cookies Crumbling? Read On.

My cookies came out dry and crumbly. What did I do wrong?

A dry-as-dust texture is usually the result of overbaking. Use a timer set to several minutes less than the recipe calls for. You can then bake longer, if necessary. Remember that cooking continues a few minutes after cookies are removed from the oven.

You might have added too much extra flour. It's tempting to do that when a dough seems too soft to shape or roll out, but hold off. Let the dough stand a few minutes first, so the flour has plenty of time to absorb the moisture. Or refrigerate the dough. Add flour only as a last resort.

Or it might be the dried fruit you're using. Be sure it's plump and moist. Use a fresh package, or resuscitate dried-out fruits by soaking them in warm water for several minutes. Drain them well; pat off all excess moisture using paper towels; then let the fruit stand, uncovered, for a few minutes before using.

I like to make holiday cookies ahead. Any advice?

Despite the conventional wisdom that cookies are great keepers, most stay moister and taste better if frozen rather than stashed in a pantry. Most cookies freeze well for up to two months. Follow these rules: Always let the cookies cool completely first. Pack each kind in a separate airtight container (otherwise the mild cookies will pick up the flavors of the spicy ones, and the crisp cookies will pick up moisture from the soft ones). Label and date the containers. During thawing, loosen the lid or open the bag slightly, so condensation doesn't form as the cookies warm up.

Got any tips for mailing cookies?

Sturdy cookies at least 1/4 inch thick are the best candidates for shipping without special packaging. Skip all varieties that are crumbly, brittle or very tender, or that have sticky fillings or toppings. When sending rolled cookies, choose compact forms such as bells, balls and ovals and only plump, rounded people or animal shapes. (I once shipped an assortment with some pointy stars, elves with peaked caps and deer with antlers. Nearly every one arrived with pieces broken off.)

Pack your cookies in metal tins or sturdy, airtight plastic boxes, and then pack those containers in larger boxes padded with plastic foam bits, bubble wrap, popcorn or other airy filler. If your cookies have far to go, consider shipping via air (two- or three-day is fine) for freshest taste and minimum breakage.