Local Cookie Mom Spreads Holiday Cheer Overseas

Kerry Amundson sends cookies to U.S. troops abroad

Cooks Who Care

Cooks Who Care

Greendale, WI (November 29, 2007) — Few may realize the impact a cookie can have, but when you are thousands of miles from home, in a foreign land, a holiday cookie can be the most comforting thing on Earth. Kerry Amundson of Ocean Park, Washington has been sending cookies to U.S. troops overseas since the early 1970s.

Kerry Amundson

"A little taste of home means so much to our soldiers," notes Kerry. That's why last Christmas she organized a cookie exchange in her neighborhood and asked each neighbor to bring some extra cookies for the troops. Kerry was "overwhelmed with their thoughtfulness" as each neighbor arrived with an extra gallon-sized bag of cookies to send overseas.

One soldier was especially grateful for the cookie care packages: Kerry's son Jonathon, a sergeant in the United States Army Reserve. Jon, 28, recently completed his second tour of duty to Iraq. Kerry says, "Sending cookies is a small way I can show my gratitude."


Upon greeting her son at a welcome-home ceremony last year, Kerry brought each of the soldiers an Americana basket filled with cookies. "One of the guys said, 'So this is the 'Cookie Mom,'" Kerry recalls.

"Taste of Home was excited to share Kerry's story! Her compassion and commitment to sending cookies to soldiers serving overseas is inspiring! 'Cooks Who Care' will continue to showcase good deeds that embody the hearts of our readers," says Editor-in-Chief Catherine Cassidy.

Looking for a cookie that will ship well? These cookies fit the bill.

German Chocolate Toffee Cookies

German Chocolate Toffee Cookies

From: The Taste of Home Baking Book
Order this cookbook on-line at:

PREP: 20 min.
COOK: 15 min.
TOTAL: 35 min.


  • 1 cup butter, softened
  • 1 cup shortening
  • 2-1/2 cups sugar
  • 1/2 cup packed brown sugar
  • 1 package (4 ounces) German sweet chocolate, melted
  • 4 eggs
  • 2 teaspoons water
  • 2 teaspoons vanilla extract
  • 6-1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1-1/2 teaspoons salt
  • 1-1/2 cups English toffee bits or almond brickle chips
  • 1-1/2 cups chopped walnuts


In a large mixing bowl, cream butter, shortening and sugars until light and fluffy. Beat in chocolate. Add eggs, one at a time, beating well after each addition. Beat in water and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in toffee bits and walnuts.

Drop by tablespoonfuls 2-in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Remove to wire racks to cool.

Yield: 13 dozen.