Name: Double Chocolate Walnut Sandwiches
Ingredients: 1 Stick butter; 1/2 c Sugar; 2 Egg whites; 2 tb Cocoa powder; 1/4 c Flour; 1 c Ground walnuts; 1/3 c Cream; 6 oz Chocolate; 1 tb Liqueur

Believing that further delay would be sinful, some of God’s insignificants and nobodies in particular, but trusting in our Omnipotent God, have decided on certain simple lines, according to the Book of God, to make a definite attempt to render the evangelization of the world an accomplished fact... Too long have we been waiting for one another to begin! The time for waiting is past! The hour of God has struck! In God’s holy name let us arise and build! We will not build on the sand, but on the bedrock sayings of Christ, and the gates and minions of hell shall not prevail against us. Should such men as we fear? Before the whole world, aye, before the sleepy, lukewarm, faithless, nambypamby Christian world, we will dare to trust our God, we will venture our all for Him, we will live and we will die for Him, and we will do it with His joy unspeakable singing aloud in our hearts. We will a thousand times sooner die trusting only in our God than live trusting in man. And when we come to this position the battle is already won, and the end of the glorious campaign in sight. We will have the real Holiness of God, not the sickly stuff of talk and dainty words and pretty thoughts; we will have a Masculine Holiness, one of daring faith and works for Jesus Christ.

C.T. Studd

CATEGORY	CUISINE	TAG	YIELD
Eggs, Grains, Dairy		Cookies, Cooking liv	1	Servings

INGREDIENTS

1		Stick butter
1/2	c	Sugar
2		Egg whites
2	tb	Cocoa powder
1/4	c	Flour
1	c	Ground walnuts
1/3	c	Cream
6	oz	Chocolate
1	tb	Liqueur

INSTRUCTIONS

BATTER
GANACHE
1. Allow the butter to soften and cream it until light. Beat in the sugar
in a stream and continue to beat until the mixture whitens. Add the egg
whites, one at a time, and continue beating until very creamy. Sift the
cocoa powder and flour together several times, combine with the ground
walnuts and stir into the batter.
2. Pipe or spoon 1-inch spheres of the batter on paper-lined pans. Bake at
350 degrees about 10 minutes. Remove the paper from the pans and cool the
cookies.
3. For the filling, heat the cream until hot to the touch. Cut the
chocolate finely and stir into the cream off the heat. Stir until the
ganache is smooth. Strain the ganache into a mixing bowl and allow to cool
at room temperature until thickened. Beat the ganache by hand for a minute,
beating in the liqueur in a stream.
4. Turn half the cookies over so that the flat side is up. Pipe a dab of
the ganache on each one. Top with the other cookies, pressing them well
together.
5. Pipe a tiny dab of filling on the top of each cookie. Press a small
pecan half against the filling. Or streak the cookies with melted chocolate
and sprinkle with a pinch of ground walnuts.
Recipe by: Cooking Live - FTVN
Posted to recipelu-digest Volume 01 Number 381 by RecipeLu
<[email protected]> on Dec 18, 1997

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