"Michael Kuettner" > wrote in message
...
>
> > schrieb :
>> Could I substitute regular granulated sugar for baker's sugar in a
>> cookie recipe?
>
> No. Wrong consistency.
> Powder it in the food-processor.
>
> Cheers,
>
> Michael Kuettner
>
>

Nonsense

You can substitute it in a cookie recipe, and you'll likely get the same results. In
something like crème Brule, or a beverage there'd be a bigger difference, but it
shouldn't make much difference, if any, in a cookie.

kimberly