I did this growing up - however Salmonella was tightly controlled by the government there so no products were ever contaminated with it. Then when I was a very healthy 22 year old I got Salmonella here in the US and spent a week in the hospital. I think some of it was due to them not figuring out what I was sick with for the first few days and then when it finally was figured out and I got the right antibiotic I recovered quickly, albeit lost a lot of weight and strength I didn't need to loose. Since then I'm very cautious about anything that could have Salmonella. I do have to say I miss eating the batter although it wasn't eggs that got me sick. I had had chicken from a restaurant, not fully cooked bacon (just warmed), and turkey with dressing (right after christmas) so there were lots of sources. It took me about 15 years to start eating chicken again, unless I cooked it and overcooked it and I only like crispy bacon now. Turkey is still on the not wanting it very much, but I will eat it now. Maybe my stomach is now more accustomed to the bacteria and I won't be as sensitive, but I'm still scared by that whole experience.

Here is our assessment of Jacque Torres 36 hour cookies: (Since I know you were ALL waiting for my review!;) We found, as was reported by the New York Times, the more the dough aged the more browned the cookies became. The different ''notes'' of each cookie were so light and mellow that unless someone were really paying attention, it could be hard to determine the differences. That said, there were differences, as the cookies become more complex as they age. These cookies are so good however, it doesn't really matter which one, as long as you get one! Eating it warm is the thing that seemed to make the biggest difference in the entire cookie eating experience, which is what I'm going to do...now and forevermore! Whew! Now I'm taking the test a step further, since I froze some of the balls of cookie dough, so I can see how long it takes them to bake from frozen...and whether or not they're as good as baking them from the refrigerator. It's a tough job, but I'm up to the task...now that my dough is properly aged. Well, at that point it will be overly aged, so it's in a completely new category, right?

I found these recipes in a book I'm giving to my daughter for Christmas...The Ultimate Short Cut Cookie Book. You may also want to check the web site of the brand of toffee bits you have used to see if they have a recipe. -Grainlady CASHEW BRICKLE COOKIES 1 (16.5-oz.) roll refrigerated sugar cookie dough 1 c. chopped lightly salted, roasted cashews 1/2 c. almond toffee baking bits Preheat oven to 375-degrees F. Spray two cookie sheets with nonstick cooking spray. Cut cookie dough in half. Roll out half of the dough between two sheets of wax paper to form a 10x6-inch rectangle. Remove top sheet of wax paper. Invert dough onto one of the prepared cookie sheets. Remove remaining sheet of wax paper. Sprinkle dough evenly with half of the nuts and half of the toffee bits. Repeat with remaining dough, nuts, and toffee bits on second cookie sheet. Bake cookies, one sheet at a time, for 10-12 minutes or until golden. Cool on cookie sheets on a wire rack. Remove cookies to cutting board using two spatulas. Use a sharp knife to cut cooled cookies into irregular shapes. Makes about 42 cookies. ALMOND TOFFEE BARS 1 (16.5-oz.) roll refrigerated sugar cookie dough, well chilled 1 c. semisweet (or milk) chocolate chips 1 c. toffee baking bits 1 c. sliced (or chopped) almonds 1 (14-oz.) can sweetened condensed milk Preheat oven to 350-degrees F. Spray a 13x9-inch pan with nonstick cooking spray or line with foil. Cut cookie dough into 1/4-inch-thick slices. Arrange slices in bottom of the prepared pan. With floured fingers, press dough evenly to form crust. Sprinkle the chocolate chips, toffee bits, and almonds evenly over prepared crust. Drizzle evenly with sweetened condensed milk. Bake 25-28 minutes or until edges are bubbly and center is just lightly browned. Remove from oven and immediately run a narrow metal spatula or table knife around edges of pan to loosen. Cool completely in pan on a wire rack; cut into bars. Makes 36 bars.

Here are some refrigerator/icebox cookie recipes that I have saved in my files. However, I have not tried any of these. Just thought you might like to see them. Lemon Icebox Cookies Cookies 1-1/2 cups all-purpose flour 1 cup yellow cornmeal 1/2 teaspoon cardamom 1 cup butter, softened 3/4 cup granulated sugar 2 large egg yolks 1 teaspoon lemon peel, grated 1 tablespoon fresh lemon juice Lemon Icing 1-1/2 cups confectioners' sugar, sifted 5 tablespoons fresh lemon juice 3 to 4 teaspoons water 1/3 cup shelled pistachios, finely chopped Make Cookies: Combine flour, cornmeal and cardamom in medium bowl. Beat butter and granulated sugar in large bowl on medium speed of electric mixer until light and fluffy. Beat in egg yolks, lemon peel and the 1 tablespoon lemon juice until well blended. With mixer at low speed, beat in dry ingredients just until combined. Divide dough in half. Shape each half into a 10-inch log. Wrap each log in plastic wrap and freeze until firm, 1 hour. Heat oven to 350 degrees F. Unwrap and cut each log into 1/4-inch-thick slices. Arrange slices 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until firm and golden at edges. Transfer cookies to wire racks and cool completely. Make Lemon Icing: Whisk confectioners' sugar, the 5 tablespoons lemon juice and 3 teaspoons of the water until smooth and spreadable, adding remaining 1 teaspoon water to thin icing if necessary. Spread top of each cookie with Lemon Icing, sprinkle with pistachios. Let cookies stand until icing is set, 15 minutes. Makes 6 dozen cookies. ***************************** Macadamia Coconut Icebox Cookies 1 1/2 C. butter, softened 1 1/4 C. sugar 1 T. vanilla extract 2 C. all-purpose flour 1 t. baking soda 1/4 t. salt 2 C. oatmeal 2 C. chopped macadamias 1 C. sweetened flaked coconut In a large bowl, cream butter and sugar together until fluffy. Beat in vanilla. Sift together flour, baking soda and salt, and add to butter mixture. Beat until smooth. Add oatmeal, macadamias and coconut, and beat until well blended. Divide dough into 3 portions. Place each portion on a piece of plastic wrap, and form into a log about 10 inches long. Wrap and freeze for at least 2 hours, and up to 2 months. Preheat oven to 325 F. Line baking sheets with parchment paper. Remove frozen dough and let stand at room temperature for 5 minutes. Slice each log crosswise into 24 rounds. Place on prepared baking sheets about 1 inch apart. Bake for 12 to 15 minutes or until golden brown. ***************************** Oatmeal Refrigerator Cookies 1/2 cup margarine 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 1/2 tablespoon grated lemon rind 1 1/2 tablespoons molasses 1/2 teaspoon vanilla extract 3/4 cup plus 2 tablespoons sifted flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cups rolled oats Combine margarine and sugars in mixing bowl. Add egg, lemon rind, molasses and vanilla. Mix well. Sift together flour, baking soda and salt. Add oats. Combine the two mixtures. Dough will be sticky. Lay out sheet of wax paper and dust with flour. With floured hands, shape dough into a roll about 5 inches by 2 1/2 inches on wax paper. Enclose dough in wax paper, then wrap with plastic wrap and chill or freeze well. When ready to bake, preheat oven to 375 degrees. Slice into thin pieces. The thinner you cut them the better, they should be no thicker than about 1/4 inch. Place on lightly greased cookie sheets, 1 to 2 inches apart. Bake in preheated oven 8 to 10 minutes or until golden brown. Let cool on cookie sheets 30 seconds to 1 minute before removing. Makes about 20 to 24 cookies. ******************************* Chocolate Crinkles Yield:36 ½ cup unsalted butter 10 oz bittersweet or semisweet chocolate, chopped 4 egg, room temperature 1½ cups sugar 2 tsp vanilla extract 1 tsp instant espresso powder or coffee extract ½ cup all purpose flour ½ tsp baking powder ¼ tsp salt 6 oz white chocolate, chopped 2/3 cup icing sugar Over a pot filled with 2 inches of simmering water, place a metal or glass bowl and add butter. Stir until melted halfway and add chopped bittersweet chocolate. Stir until just melted and remove from heat. Set aside. Whip eggs with sugar, vanilla and espresso powder with electric beaters or in a mixer fitted with the whisk attachment, until pale and thick, about 5 minutes. In a separate bowl, combine flour, baking powder and salt. Whisk melted chocolate into egg mixture until incorporated. Whisk in flour mixture and stir in white chocolate chunks. Cover batter with plastic and chill for at least 4 hours before baking. Preheat oven to 325 F. Spoon cookie dough by tablespoonfuls (or teaspoonfuls for dainty cookies) and roll gently to shape into a ball. Roll cookie in icing sugar and place on a parchment-lined or greased cookie sheet, leaving 2 inches between cookies. Bake for 18-20 minutes. To test doneness, lift a cookie off the tray and if it comes off cleanly, then cookies are done. To Assemble Cool cookies before storing. Cookies will keep up to a week at room temperature in an airtight container. Batter also freezes well.