Monday, December 27, 2004
I took another crack at Jessica's mole-asses cookies and this time around they may actually turn out right. I used real (from the cow) butter and brown sugar (from the cane or beets or whatever other plant they get sugar from) and I could tell immediately that they might be ok. The consistency of the batter is totally different.
Subscribe to:
Post Comments (Atom)
2 comments:
Brown sugar! Brown sugar? Mitchell! I know the recipe said granulated sugar, then in brackets, the white kind because I wasn't sure if you'd know what granulated meant! How did they turn out?
I think the term I would use is "melt-in-yer-mouth"! :)
Post a Comment