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Do you all use regular sugar when making cookies, or superfine? I've been using regular sugar for regular cookies (!), but just read in a cookbook that only superfine should be used. Is this common knowledge or just one person's opinion!
TIA! |
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Just regular sugar here. By the time you get through beating the sugar, butter, and eggs, the sugar is pretty well dissolved, or close enough I guess. We eat all the cookies I make so I guess they are good enough for us.
And I'm getting in the cookie mood. Perhaps this week...now which kind? |
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