Hi. I'm from Mexico and have been asked to make cookies. There are a few minor obstacles in my way that I'm hoping to get some help with.
All we have here is an unrefined slightly coarse sugar, not the huge granular sugar and not very brown. Are there any variations I should use in the recipe?
Next is baking temp and time. Any variances there?
This is last-minute or I'd search the site. I did spend about an hour here last night on egg white royal icing. No MP (meringue powder) here! And internet is spotty at best...
Thank you so much!