This has been a very helpful post, however I've run into a snag time and again when mixing up cookie dough sweetened with honey; creaming! You've stated that there was little problem using liquid sweeteners in the creaming process, could you explain your method? I'm relatively new to baking and am going the entirely whole wheat and naturally sweetened route, thus having to develop a lot of my own recipes. Your blog has been a boon to this process <3

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