Name: Chocolate Pecan Shortbread
Ingredients: 1 c Butter or margarine; 1/4 c Granulated sugar; 1/4 c Firmly packed light brown sugar; 1/2 ts Vanilla extract; 2 c All-purpose flour; 1/2 c Coarsely chopped pecans; 12 oz "M&M's"Semi-Sweet Chocolate Mini Baking; divided Bits; Chocolate Glaze; (recipe follows); 1 tb Milk; up to 2

Where there is no “moral gravity” – that is, no force that draws us to the center – there is spiritual weightlessness. We float on feelings that will carry us where we never meant to go; we bubble with emotional experiences that we often take for spiritual ones; and we are puffed up with pride. Instead of seriousness, there is foolishness. Instead of gravity, flippancy. Sentimentality takes the place of theology. Our reference point will never serve to keep our feet on solid rock, for our reference point, until we answer God’s call, is merely ourselves. We cannot possibly tell which end is up. Paul calls them fools who “…measure themselves by themselves, to find in themselves their own standard of comparison!”

Elisabeth Elliot

CATEGORY	CUISINE	TAG	YIELD
Dairy		C, O, O, K, I	12	Servings

INGREDIENTS

1	c	Butter or margarine
1/4	c	Granulated sugar
1/4	c	Firmly packed light brown sugar
1/2	ts	Vanilla extract
2	c	All-purpose flour
1/2	c	Coarsely chopped pecans
12	oz	"M&M's"Semi-Sweet Chocolate Mini Baking; divided Bits
		Chocolate Glaze; (recipe follows)
1	tb	Milk; up to 2

INSTRUCTIONS

Preheat oven to 375&deg;F.(350&deg;F for glass pan) Cream butter and sugars until
light and fluffy; blend in vanilla. Add flour and mix only until blended;
dough will be stiff. Stir in pecans and 1 cup "M&M's"r Semi-Sweet Chocolate
Mini Baking Bits. Press dough into 13 x 9-inch pan. Sprinkle top with 1/3
cup baking bits; press lightly into dough. Bake 18 to 20 minutes or until
light golden brown. Cool completely. Drizzle with CHOCOLATE GLAZE. Cut into
bars. Store in tightly covered container. -CHOCOLATE GLAZE- Place remaining
"M&M's"r Semi-Sweet Chocolate Mini Baking Bits in a microwave proof
container; add 1 tablespoon milk. Heat 1 minute on HIGH; stir until
chocolate is completely melted and mixture is smooth; blend in additional
milk, 1 teaspoonful at a time, to reach desired consistency. Pour mixture
into a zipper-type plastic sandwich bag; close bag tightly, removing all
air. Snip a tiny piece off one corner of the bag (not more than 1/8 inch).
Holding top of bag tightly, drizzle glaze in desired pattern.
MAKES ABOUT 24 BARS.
Recipe by: M & M WEBSITE
Posted to recipelu-digest by GramWag@aol.com on Feb 4, 1998

A Message from our Provider:

“Suffering from truth decay? Brush up on your Bible.”