Chocolate, macaroons and gingerbread... how sweet are the aromas of freshly baked cookies around the holidays. Treat your tummy to these tasty yummies, but avoid licking the spoon or the mixing bowl if the batter contains uncooked eggs. Tasting cookie or cake batter can be tempting, but remember that bacteria could be lurking in those uncooked eggs, according to Jananne Finck, University of Illinois Extension Nutrition Wellness educator.

A few suggestions for using safe egg recipes include:

• Egg mixtures are safe if they reach 160° F. So eggnog can be made safely from a cooked egg-milk mixture. Heat it gently, and use a food thermometer.
• You can make a recipe that specifies raw eggs safe by heating the eggs in a liquid from the recipe over low heat, stirring constantly, until the mixture reaches 160° F. Then combine it with other ingredients, and complete the recipe.
• If you are making divinity candy and 7-minute frosting, they can be made safely by combining hot sugar syrup with the beaten egg whites. Avoid icing recipes using uncooked eggs or uncooked egg whites.
• When baking quiche and egg casseroles, the center of the mixture should reach 160°F. when measured with a food thermometer.

For more food safety information on eggs, poultry and meat products, visit the United States Department of Agriculture Food Safety and Inspection Service (FSIS) website at:

www.fsis.usda.gov/FactSheets or contact the Extension office.