Name: Butter Cookies
Ingredients: 3/4 c Butter; 1/2 c Sugar; 1 Egg plus; 1 Egg yolk; 1 ts Vanilla; 1/2 ts Grated lemon rind (optional); 1 1/2 c Sifted flour; 1/2 ts Salt

The New Testament makes it clear that Jesus never sinned (Heb 4:15; 9:14; 1 Pet 1:19). And although theologians have debated the question of Christ’s impeccability—whether or not he could have sinned—it seems that the answer most consistent with the fullness of the New Testament revelation is that Christ, in fact, could not have sinned. Because the person of Christ is divine, and a divine person, being necessarily good, cannot sin, it seems best to argue for Christ’s impeccability. But this understanding of Christ’s inability to sin need not detract from the biblical teaching that Christ, as a human, was indeed tempted (Matt 4:1–11) and even “suffered” in his temptations (Heb 2:18). There may be better and worse ways of reconciling these two apparently contradictory aspects of the New Testament teaching, but however we attempt to reconcile them, it seems best to hold them both, without seeking to alleviate the tension by diminishing either (Luke Stamps).

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CATEGORY	CUISINE	TAG	YIELD
Eggs	American		42	Servings

INGREDIENTS

3/4	c	Butter
1/2	c	Sugar
1		Egg plus
1		Egg yolk
1	ts	Vanilla
1/2	ts	Grated lemon rind (optional)
1 1/2	c	Sifted flour
1/2	ts	Salt

INSTRUCTIONS

Here are three, all from _Great American Cookies_ by Lorraine Bodger.
Preheat oven to 375 F. Grease your cookie sheet(s).
1. Cream the butter and sugar.
2. Add the egg, egg yolk, vanilla and lemon rind (if desired) and blend
well.
3. Stir together the flour and salt. Add to the creamed mixture and blend
well. Chill the dough for 2 hours or until firm.
4. Dust your hands with flour and shape the dough into balls about 1 inch
in diameter. Place the balls on the cookie sheet, leaving 2 inches between
them. Using a glass with a flat bottom, dipped in flour, gently flatten
each ball to 1/8-inch thick.
5. Bake the cookies for 12 minutes or until the edges are brown. Let the
cookies cool slightly on the cookie sheet and then transfer to wire racks
to finish cooling.
Jelly Tots (makes about 3 dozen cookies): The ingredients are the same as
the above recipe with two exceptions: Increase the amount of sifted flour
to 1 3/4 cups; have on hand some of your favorite jam or jelly.
Follow steps 1, 2 and 3 for above recipe.
4. Dust your hands with flour and shape the dough into balls 1 inch in
diameter. Place the balls 1 1/2 inches apart on the cookie sheet.
5. Bake for 5 minutes. Take the cookie sheet out of the oven and use a
thimble to make a depression in the center of each cookie.
6. Return the cookie sheet to the oven and bake for 8 - 10 more minutes or
until lightly browned around the edges. Let the cookies cool slightly on
the cookie sheet and then transfer to wire racks to finish cooling.
7. When the cookies are cool, fill the depressions with jelly or jam.
Posted to EAT-L Digest 11 Dec 96
From:    Felicia Pickering <MNHAN063@SIVM.SI.EDU>
Date:    Thu, 12 Dec 1996 01:06:15 EST

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