Why do men not accept the gospel? How can they refuse the tender overtures of the gracious Son of God? Why do they even take offense at the cross? Let us consider an analogy. An etiquette book is a very valuable accessory. It is useful on many important occasions. A good one costs considerable money. Who would not be glad to have one, if it were given him? You wouldn't? Why wouldn't you be glad to be given such a book? Because it would imply you needed it! That is the reason proud sinners do not come to Christ. Their coming would imply they needed Him. They are too proud and self-righteous in their natural state to admit that!

John Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains	Chicago	Cookies, Holiday	60	Servings

INGREDIENTS

2	c	Unsalted softened butter or margarine
6	tb	Confectioners' sugar
2		Egg yolks
4	c	Flour, sifted before
		Measuring
1	c	Ground or finely crushed
		Almonds, pecans or walnuts
2		Egg whites
1	c	Ground or finely crushed
		Almonds, pecans or walnuts
1/2	c	Granulated sugar
		Confectioners' sugar for
		Sprinkling

INSTRUCTIONS

TOPPING
Preparation time: 45 minutes Cooking time: 10 to 12 minutes
1. Cream butter and confectioners' sugar in large mixer bowl until light
and fluffy. Beat in egg yolks. Beat in flour and 1 c ground nuts until
mixed. (Dough can be refrigerated up to several days; soften slightly
before shaping cookies.)
2. Heat oven to 350 degrees. Have ungreased baking sheets ready.
3. For topping, beat egg whites lightly with fork in shallow dish until
frothy. Mix 1 cup nuts and granulated sugar in separate shallow dish.
4. Roll a generous teaspoon of the dough in the palm of your hands into a
crescent shape. Dip top of crescent in egg white and then into nut-sugar
mixture. Place crescents on baking sheets about 1 inch apart. Bake until
bottoms are golden, 10 to 12 minutes. Cool on pan a few minutes, then
transfer to wire racks to cool completely. Sprinkle lightly with
confectioners' sugar before serving.
This winning recipe is from Mila Tomisek of Chicago. She prefers to use
unsalted butter, but says margarine can be substituted. The cookies are
very fragile.   Mila first began baking these small, buttery,
crescent-shaped cookies with her grandmother during World War I; today, at
82, she still bakes them for her children and grandchildren. from the
Chicago Tribune third annual Food Guide Holiday Cookie Contest December 13,
1990
Posted to MM-Recipes Digest V3 #340
From: Linda Place <placel@worldnet.att.net>
Date: Thu, 12 Dec 1996 01:06:56 +0000

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