[Sca-cooks] 9th c. "Melting Moments" Cookies - help, please

Robin Carroll-Mann rcarrollmann at gmail.com
Thu May 3 06:44:03 PDT 2012

On Thu, May 3, 2012 at 8:53 AM, Sandra J. Kisner <sjk3 at cornell.edu> wrote:
> I wouldn't have assumed that the "refined sugar" called for should be
> modern powdered sugar.

The recipe says to grind sugar and sift it through a fine-mesh sieve.
I would use either extra-fine/beverage sugar, or take regular
granulated and whirl it in a blender.  I don't think you need

Brighid ni Chiarain

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