[Esther Edwards Burr at the death of her husband Aaron said], “Had not God supported me by these two considerations: first, by showing the right he has to his own creatures, to dispose of them when and in what manner he pleases; and secondly, by enabling me to follow him beyond the grave, into the eternal world, and there to view him in unspeakable glory and happiness, freed from all sin and sorrow; I should, long before this, have been sunk among the dead, and been covered with the clods of the valley- God has side ends in all that he doth. This thing did not come upon me by chance; and I rejoice that I am in the hands of such a God.”

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cookies	16	Servings

INGREDIENTS

1/4	c	Unsalted butter; softened
1/3	c	Firmly packed light brown Sugar
1	lg	Egg yolks plus 2 tsp water Or 1 large egg white
1/2	c	All-purpose flour
1/4	ts	Double-acting baking powder
1/4	ts	Salt
1/4	ts	Vanilla
1	c	Semisweet chocolate chips
1/2	c	Toasted rice cereal

INSTRUCTIONS

Preheat the oven to 375 F. In a bowl with an electric mixer cream the
butter with the brown sugar until the mixture is light and fluffy and beat
in the egg yolk mixture or the egg white. Add the flour, the baking powder,
the salt, and the vanilla, stirring until the dough is blended well, and
stir in the chips and the cereal. Arrange level tablespoons of the dough 2
inches apart on a lightly greased baking sheet and bake the cookies in the
middle of the oven for 8-10 minutes, or until they are golden brown.
Transfer the cookies with a spatula to a rack and let them cool. Source:
Gourmet magazine October 1993
From the collection of K. Deck
Per serving: 92 Calories; 6g Fat (57% calories from fat); 1g Protein; 10g
Carbohydrate; 8mg Cholesterol; 41mg Sodium
From The Chocolate Archives, Dec 1997, http://www.choco.com

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