God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
The flesh hates everything about God. Since it resists everything about God, it resists every way we try to taste Him and know Him and love Him. And the more something enables us to find God and feast on Him, the more violently the flesh fights against it. It takes its battle to every quarter of the soul: When the mind wants to know God, the flesh imposes ignorance, darkness, error and trivial thoughts. The will can't move toward God without feeling the weight of stubbornness holding it back. And the affections, longing to long for God, are constantly fighting the infection of sensuality or the disease of indifference.
Kris Lundgaard
Chocolate Icebox Cookies
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Eggs
Cookies &, Bars
1
Servings
INGREDIENTS
1
Stick unsalted butter; softened
1/2
c
Light brown sugar
1/3
c
Granulated sugar
1
lg
Egg
1
ts
Vanilla
2
oz
Unsweetened chocolate; melted & cooled
1 3/4
c
Flour
1/2
ts
Baking soda
1/8
ts
Salt
INSTRUCTIONS
In a large bowl, beat the butter until fluffy. Add the brown sugar and
granulated sugar and beat until well blended. Add the egg and vanilla and
beat until thickened. Beat in the melted chocolate, then add 3/4 cup of
the flour along with the baking soda and salt. Stir in the remaining 1 cup
flour to make a soft dough.
Divide dough in half. Wrap each half in plastic wrap and shape it into a
6" log. Refrigerate until firm. (Can be stored in a plastic bag and
refrigerated for up to 1 week or frozen for up to 2 months.)
Preheat oven to 350. Using a thin knife, slice each log 1/8" to 1/4"
thick. Arrange the cookies 1" apart on a buttered cookie sheet and bake for
10 to 15 minutes or until lightly browned.
VARIATIONS:
Chocolate Mint: Add 1 teaspoon of peppermint extract to the dough with the
vanilla.
Double Chocolate: Add 2 ounces of chopped semisweet chocolate.
Chocolate Macadamia: Add 2/3 cup of finely chopped unsalted macadamia
nuts. Roll each log in 1/3 cup of finely chopped macadamias.
Chocolate Hazelnut. Add 1 cup of finely chopped, toasted and peeled
hazelnuts. If desired, roll each log in 1/3 cup of finely chopped
hazelnuts.
Chocolate Peanut: Add 1 cup of finely chopped unsalted roasted peanuts. If
desired, roll each log in 1/3 cup of finely chopped peanuts.
Recipe By : Food & Wine 10/96
Posted to FOODWINE Digest 12 November 96
Date: Tue, 12 Nov 1996 11:04:39 -0500
From: Laura Hunter <LHunter722@AOL.COM>
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”
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