Mostly the making. Especially the tastes of the dough as each ingredient is added. (OK, I don't taste the butter, I wait til sugar's been added.) Organic eggs help to reduce the exposure to salmonella. Cuz the raw eggy buttery sugary glop before adding flour is AMBROSIA. Hardens my arteries just THINKING about it. Yum!
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I do eat the finished product too, though.