It is natural...for us to trust in ourselves. It is so natural, and so confirmed by the habits of a lifetime, that no ordinary difficulties or perplexities avail to break us of it. It takes all God can do to root up our self-confidence. He must reduce us to despair; He must bring us to such an extremity that the one voice we have in our hearts, the one voice that cries to us wherever we look round for help, is death, death, death. It is out of this despair that the superhuman hope is born. It is out of this abject helplessness that the soul learns to look up with new trust to God… How do most of us attain to any faith in Providence? Is it not by proving, through numberless experiments, that it is not in man that walketh to direct his steps? Is it not by coming, again and again, to the limit of our resources, and being compelled to feel that unless there is a wisdom and a love at work on our behalf, immeasurably wiser and more benign than our own, life is a moral chaos?... Only desperation opens our eyes to God’s love.

James Denney

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish	Cookie	16	Servings

INGREDIENTS

1 1/4	c	Granulated sugar
	c	White shortening; solid
1/2	c	Non-fat dry milk solids;instnt
1	ts	Light corn syrup
3		Eggs;
4 1/4	c	Cake flour;sifted
1 1/2	ts	Baking powder
1/4	ts	Salt
2/3	c	Water
1 1/2	ts	Vanilla extract
3/4	c	Water
2	lb	Confectioner's sugar
1/4	c	Light corn syrup
1/2	ts	Vanilla extract
2	oz	Sweet chocolate (*see note)

INSTRUCTIONS

FONDANT ICING
From: auntie_e@prodigy.com (MRS ELAINE RADIS)
Date: Wed, 3 Jul 1996 06:33:39, -0500
While I was in Maryland visiting with the littlest Radis, there was a
discussion about BLACK & WHITE cookies. While I have never had this taste
treat, driving through NYC yesterday, made me realize that I did have the
recipe,
In a large mixing bowl, cream together sugar and solid white shortening
until light and fuffy. 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: 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.
SOURCE: Molly O'Neil's NY COOKBOOK; posted on PRODIGY, in 1994 by -Marlene
Sinyard HFWK05A
JEWISH-FOOD digest 226
From the Jewish Food recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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