Black And Whites – We Love God!

As we become soft and lazy in our bodies, we tend to become soft and lazy spiritually. When Paul talked about making his body his slave, so that after having preached to others he himself would not be disqualified, he was not thinking about physical disqualification, but spiritual. He knew well that physical softness inevitably leads to spiritual softness. When the body is pampered and indulged, the instincts and passions of the body tend to get the upper hand and dominate our thoughts and actions. We tend to do not what we should do, but what we want to do, as we follow the craving of our sinful nature.

Jerry Bridges

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs		Cookie	16	Servings

INGREDIENTS

1 1/4	c	Granulated sugar
1 1/2	c	White shortening, solid
1/2	c	Nonfat dry milk powder
1	t	Light corn syrup
3		Eggs
4 1/4	c	Cake flour, sifted
1 1/2	t	Baking powder
1/4	t	Salt
2/3	c	Water
1 1/2	t	Vanilla extract
3/4		ater 2 lbs confectioner's sugar 1/4 cup ligh, ater 2 lbs confectioner's sugar 1/4 cup light corn

INSTRUCTIONS

In a large mixing bowl, cream together sugar and solid white
shortening until light and fluffy. Stir in dry milk solids and corn
syrup. Add eggs, one at a time, beating well after each addition. In  a
separate bowl, sift together the cake flour, baking powder, and  salt.
Add dry ingredients to creamed mixture alternately with the  water,
beginning and ending with the dry ingredients. Stir in  vanilla. Scoop
out 1/3 cup of batter and place it on a greased and  floured baking
sheet. Smooth out to 3 1/2-inch circle. Batter will  spread
considerably so do not bake more than four on one cookie sheet  at a
time. Bake in 350F oven 18 minutes or until lightly browned.  Cool on
cake rack; frost half of cookie with chocolate fondant and  half with
vanilla. Hold cookie over bowl while frosting. Work quickly  while
fondant is warm.  **FONDANT ICING**  syrup 1/2 tsp vanilla extract 2
ounces sweet chocolate (*see note)  In a large saucepan combine water,
confectioners' sugar, corn syrup  and vanilla. Using a candy
thermometer, cook mixture over medium heat  until it reaches 100
degrees.  *Note: To make chocolate fondant, melt 2 ounces sweet
chocolate and  add to 1 1/2    cups of the recipe. Posted to MM-Recipes
Digest V4  #256 by charlyd@mindspring.com on Sep 26, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 208 Calories From Fat: 11 Total Fat: 1.2g Cholesterol: 34.9mg Sodium: 96.8mg Potassium: 52.2mg Carbohydrates: 44.6g Fiber: <1g Sugar: 16.1g Protein: 4.2g