We have turned to a God that we can use rather than a God we must obey; we have turned to a God who will fulfill our needs rather than to a God before whom we must surrender our rights to ourselves. He is a God for us and for our satisfaction, and we have come to assume that it must be so in the church as well. And so we transform the God of mercy into a God who is at our mercy. We imagine that He is benign, that He will acquiesce as we toy with His reality and co-opt Him in the promotion of our ventures and careers.

David Wells

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	Jewish		1	Servings

INGREDIENTS

1 3/4	c	Sugar
1/2	lb	Butter
4		Eggs
1	c	Milk
1/2	ts	Vanilla
1/4	ts	Lemon Extract
2 1/2	c	Cake Flour
2 1/2	c	All-Purpose Flour
1	ts	Baking Powder
1/2	ts	Salt
4	c	Confectioner's Sugae
1/3	c	Boiling Water; (up to 1/2)
1	oz	Bittersweet Chocolate

INSTRUCTIONS

FROSTING
Source: Long Island Newsday
In a large mixing bowl, combine the sugar and butter until fluffy. Add
eggs, milk, vanilla and lemon extract and mix until smooth. In a medium
bowl, combine flours, baking powder and salt.
Add the dry ingredients to the wet in batches, stirring well. Drop
soupspoonful of dough 2 inches apart on greased baking sheets. Bake at 375
degrees until the edges begin to brown. 20 to 30 minutes. Let cool
completely. To make frosting, put confectioners' sugar in a bowl. Stir in
enough water to make the mixture thick and spreadable. Remove half the
frosting to the top half of of a double boiler over simmering water. Add
chocolate and warm mixture until chocolate is melted and frosting is
smooth. Remove from heat. With a brush, coat half the cookie with the
chocolate frosting and the other half with the white frosting. Makes 2
dozen large cookies.
Posted to JEWISH-FOOD digest Volume 98 #014 by Paul Dunetz
<pejid@pop.erols.com> on Jan 7, 1998

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