Flash and cookies - learn more about privacy

People rightly see cookies as a problem in terms of privacy and tracking their activities. If you read this article (link), you will learn about the ability of tracking cookies set by Flash, something that is used by a large number of sites.
Unlike traditional browser cookies, Flash cookies are relatively unknown to web users, and they are not controlled through the cookie privacy controls in a browser. That means even if a user thinks they have cleared their computer of tracking objects, they most likely have not.
Several services even use the surreptitious data storage to reinstate traditional cookies that a user deleted, which is called ‘re-spawning’ in homage to video games where zombies come back to life even after being “killed,” the report found. So even if a user gets rid of a website’s tracking cookie, that cookie’s unique ID will be assigned back to a new cookie again using the Flash data as the “backup.”

Recipe: COCOA MERINGUES

2/3 cup sugar
3 tbs unsweetened cocoa powder
Pinch cinnamon
4 egg whites, room temp
1/4 tsp cream of tartar
2 squares 1 oz each semisweet chocolate, chopped

Heat oven to 250 degrees. Line 2 baking sheets with foil. In a bowl, whisk together sugar, cocoa and cinnamon. Place egg whites into another bowl. Add the cream of tartar. Begin beating egg whites until foamy, add sugar mixture, then beat until medium stiff peaks form. Transfer mixture to a pastry bag fitted with a large star tip. Pipe onto baking sheets. Bake 1 hour 15 min. DO NOT OPEN OVEN DOOR OR MERINGUES MAY COLLAPSE. Turn off oven, let meringues sit in oven 1/2 hour, then remove baking sheets from oven. Remove cookies to cool completely. Place semisweet chocolate in a microwave bowl. Microwave 1 min. then stir until smooth. Transfer to a plastic bag. Snip off a corner. Transfer meringues to a sheet of wax paper. Drizzle with melted chocolate. Let dry completely.

SERVE IMMEDIATELY OR STORE IN AIRTIGHT CONTAINER AT ROOM TEMP.

Makes 3 1/2 dozen cookies.

Recipe: CLEMENTINE (ORANGE) FILLED COOKIES

6 oz blanched almonds
2 1/2 cups powdered sugar
2 1/2 tsp clementine or orange zest
3 large egg whites
1/4 tsp cream of tartar
1/4 cup sugar
6 tbs unsalted butter
1 tsp each clementine or orange juice and lemon juice

1). Line 2 baking sheets with parchment and fit a pastry bag with a 1/2" plain tip, set aside.
2). Blend almonds in a food processor or blender until finely ground. Add 1 3/4 cup powdered sugar and 2 tsp zest, pulse to combine.
3). In a bowl, whip egg whites and cream of tartar to soft peaks. Sprinkle in sugar and whip to stiff peaks.
4). Fold almond mixture into egg whites. Transfer batter to pastry bag and pipe 1" rounds on baking sheets, let sit 1 hour at room temp.
5). Heat oven to 300 degrees. Bake 20 min. or until cookies are golden. Cool completely.
6). MAKE FILLING---Beat together butter, 1/2 tsp zest and juices. Add 3/4 cup powdered sugar and beat until fluffy. Pipe a small amount on the bottom side of half the cookies, sandwich with the other cookies.

GOES GOOD WITH A CUP OF HOT COFFEE OR A GLASS OF COLD MILK.

Makes 32 Cookies.