I’d like to propose that God’s love is much different and better than unconditional. Unconditional love, as most of us understand it, begins and ends with sympathy and empathy, with blanket acceptance. It accepts you as you are with no expectations. You in turn can take it or leave it. But think about what God’s love for you is like. God does not calmly gaze on you in benign affirmation. God cares too much to be unconditional in His love… Such real love is hard to do. It is so different from “You’re okay in my eyes. I accept you just because you’re you, just as I accept everybody. I won’t judge you or impose my values on you.” Unconditional love feels safe, but the problem is that there is no power to it. When we ascribe unconditional love to God, we substitute a teddy bear for the king of the universe… The word “unconditional” may be an acceptable way to express God’s welcome, but it fails to communicate its purpose: a comprehensive and lifelong rehabilitation, learning “the holiness without which no one will see the Lord.”

David Powlison

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cookies	48	Servings

INGREDIENTS

3/4	c	Powdered sugar
3/4	c	Margarine, softened
2	oz	Semi-sweet chocolate, melted
1 1/2	c	Flour
1/2	ts	Baking powder
1/4	ts	Salt
1	tb	Milk
		Topping:
1/2	c	Maraschino cherries
4	c	Powdered sugar
1/2	c	Margarine, sotened
1/2	ts	Rum extract
3	oz	Cream cheese, softened
1	oz	Semi-sweet chocolate, melted

INSTRUCTIONS

1.  Heat oven to 325*.  Grease 13X9 inch pan.
2.  In large bowl, beat 3/4 cup powdered sugar and 3/4 cup margarine
until   light and fluffy.  Add 2 oz melted chocolate; blend well. Lightly
spoon flour into measuring cup; level off. Add flour, baking powder, salt
and   milk to margarine mixture; blend well. Press dough in bottom of
prepared   pan.
3. Bake 325* for 15 - 20 minutes or until center is set. Cool
completely.
4.  Chop cherries; drain well, reserving 2-3 tablespoons cherry juice.
In large bowl, combine 4 cups powdered sugar, 1/4 cup margarine, reserved
cherry juiice, rum extract and cream cheese; beat until smooth. Stir in
cherries.
5.  Spread topping evenly over cooled bars.  Drizzle 1 oz melted
chocolate   over topping.
6.  Refrigerate at least 1 hour before cutting into bars. 48 bars.
NOTE:  These bars have a chocolate shortbread-like crust with a
creamy   cherry filling.  They can be baked in advance and frozen to save
time.
Source:  Pillsbury's Party Time Recipes
Posted to Bakery-Shoppe Digest V1 #195 by novmom@juno.com (Angela
Gilliland) on Aug 17, 1997

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