Name: Almond-Coconut Cookies
Ingredients: 2 1/4 c All-purpose flour; 1/2 ts Baking soda; 1/4 ts Salt; 3/4 c Light brown sugar; 1/2 c White sugar; 3/4 c Salted butter; 2 lg Eggs; 2 ts Pure vanilla extract; 1/2 c Sweetened shredded coconut; 1 c Chopped raw almonds,; unsalted; 1 c Chopped dates; 1/4 c Sweetened shredded coconut for topping

Here are a few suggestions to help you get started [with Bible meditation]. 1. Prepare. Issues of posture, time and place are secondary, but not unimportant. The only rule would be: do whatever is most conducive to concentration. 2. Peruse. Read, repeat the reading, write it out, then re-write it. 3. Picture. Apply your imagination and senses to the truth of the text. Envision yourself personally engaged in the relationship or encounter or experience of which the text speaks. 4. Ponder. Reflect on the truth of the Word; brood over the truth of the text; absorb it, soak it in, as you turn it over in your mind. 5. Pray. At some point take the truth as the Holy Spirit has illuminated it and pray it back to God whether in petition, thanksgiving, or intercession. 6. Personalize. Where possible, according to sound principles of biblical interpretation, replace proper names and proper pronouns with your own name. 7. Praise. Worship the Lord for who He is and what He has done and how it has been revealed in Scripture. 8. Practice. Commit yourself to doing what the Word commands. The aim of meditation is moral transformation.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains		New, Text, Import	1	Servings

INGREDIENTS

2 1/4	c	All-purpose flour
1/2	ts	Baking soda
1/4	ts	Salt
3/4	c	Light brown sugar
1/2	c	White sugar
3/4	c	Salted butter
2	lg	Eggs
2	ts	Pure vanilla extract
1/2	c	Sweetened shredded coconut
1	c	Chopped raw almonds,; unsalted
1	c	Chopped dates
1/4	c	Sweetened shredded coconut for topping

INSTRUCTIONS

Preheat oven to 300 degrees. In medium bowl mix together flour, soda and
salt with a wire whisk and set aside. In a medium bowl, combine brown sugar
and white sugar with electric mixer at medium speed. Add and mix butter
until it forms a grainy paste. Add eggs and vanilla and beat until smooth.
Add flour mixture, coconut, almonds and dates. Blend on low speed until
just combined. Do not overmix. Drop by rounded tablespoons onto ungreased
baking sheets, 2 inches apart. Sprinkle tops lightly with reserved coconut.
Bake 25 minutes or until bottoms turn golden brown. With a spatula,
transfer to cool, flat surface.
Recipe By     :THE DESSERT SHOW SHOW #DS3005
Posted to MC-Recipe Digest V1 #265
Date: Mon, 28 Oct 1996 08:33:02 -0500
From: Meg Antczak <meginny@node1.frontiernet.net>

A Message from our Provider:

“Though our feelings come and go, God’s love for us does not. #C.S. Lewis”