I've been pondering the first commenter's question about eating the raw cookie dough, a treat anticipated by all children with parents who bake. It really seems to me that the scary, dangerous part of the dough is the sugar not the raw egg. We get our eggs from local friends and farms, the hens live outdoors whenever possible, the eggs are super healthy and we eat them raw in homemade ice cream, smoothies and wherever else we can slip them in. Raw eggs from the grocery store do carry a slightly higher risk of salmonella but even that one is 1 in 7,000 or less than .001%. Sugar will zap you 100% of the time. That's a good point. I think it comes down to an individual decision about what we want to put in our - and our kids' - bodies. Thanks for that perspective! -Allison

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