Our first priority in times of adversity is to honor and glorify God by trusting Him. We tend to make our first priority the gaining of relief from our feelings of heartache or disappointment or frustration. This is a natural desire, and God has promised to give us grace sufficient for our trials and peace for our anxieties (2 Corinthians 12:9, Philippians 4:6-7). But just as God’s will is to take precedence over our will (Jesus Himself said, “Yet not as I will, but as you will” - Matthew 26:39), so God’s honor is to take precedence over our feelings. We honor God by choosing to trust Him when we don’t understand what He is doing or why He has allowed some adverse circumstance to occur. As we seek God’s glory, we may be sure that He has purposed our good and that He will not be frustrated in fulfilling that purpose.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Italian	Cookie	40	Servings

INGREDIENTS

2/3	c	Pine nuts
1/2	c	Butter
3/4	c	Sugar
2		Eggs
2	tb	Lemon juice
2	tb	Lemon zest
2	c	Plus
2	tb	Unbleached or all-purpose flour
1 1/2	ts	Baking powder
1/4	ts	Salt

INSTRUCTIONS

From: viv@higgs.ph.unimelb.edu.au (Viviane Buzzi)
Date: Sat, 12 Feb 94 18:44:03 +1100
In response to a recent request for recipes for some Italian biscuits/
cookies made with pignoli....here is a collection of a variety of different
types which are popular in Italy...I hope they please!!
Place nuts in a shallow pan and bake in a 350F oven for 6 to 8 minutes or
until golden brown.  Let cool.  In a mixing bowl, cream butter and sugar
until light and fluffy. Beat in eggs, lemon juice and zest. In a bowl,
combine the flour, baking powder and salt. Add to the creamed mixture,
mixing until blended. Fold in nuts. Divide dough in half. On a greased and
floured baking sheet pat out into two logs about 1/2 inch high, 1.5 inches
wide and 14 inches long, spacing them at least 2 inches apart. Bake in the
middle of a 325F oven for 25 minutes or until lightly browned. Transfer
from the baking sheet to a rack. Let cool for 5 minutes. Place on a cutting
board.  With a serrated knife slice diagonally at a 45 degree angle about
1/2 inch thick.  Lay the slices flat on the baking sheet and return to the
oven for 10 minutes longer, turning them over once, to dry slightly. Let
cool on a rack.  Store in a tightly covered container. These cookies keep
well. Makes 3.5 to 4 dozen.
REC.FOOD.RECIPES ARCHIVES
/COOKIES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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