Name: Florentine Cookies
Ingredients: 2/3 c Butter; 2 c Quick oats, uncooked; 1 c Sugar; 2/3 c Flour; 1/4 c Corn syrup; 1/4 c Milk; 1 ts Vanilla; 1/4 ts Salt

It is important to realize that in all its deliberations about the books that make up the canon of Scripture, the church did not sovereignly “determine” or “choose” the books it most preferred. It saw itself as empowered only to receive what God had provided, in books handed down from the apostles and their immediate companions. “Apostolicity,” “antiquity,” and “orthodoxy,” are not criteria by which the church autonomously judged which documents it wanted, but qualities the church recognizes in the voice of its Savior. Likewise, “liturgical use” and “church consensus” are reflections of the testimony of the Holy Spirit in the life of the church.

Charles Hill

CATEGORY	CUISINE	TAG	YIELD
Dairy			1	Servings

INGREDIENTS

2/3	c	Butter
2	c	Quick oats, uncooked
1	c	Sugar
2/3	c	Flour
1/4	c	Corn syrup
1/4	c	Milk
1	ts	Vanilla
1/4	ts	Salt

INSTRUCTIONS

NOTE: I use 2 c. milk chocolate chips for filling
Preheat oven to 375F
Melt butter stir in oats, sugar, flour, corn syrup, milk, vanilla, and
salt. mix well. Drop by measuring teaspoonfuls, about 3 inches apart, onto
foil-lined cookie sheets. Spread thin with rubber spatula.
Bake 5-7 minutes. Cool on cookie sheets. Peel away from foil.
These can be eaten as is....OR do as I have and melt the chocolate chips in
double broiler, spread on flat side of cookie, top with another cookie.
Posted to EAT-L Digest 28 Mar 97 by Valerie L Larson <MOOSE10475@AOL.COM>
on Mar 28, 1997

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