Name: Linzer Augen (Linzer Eyes)
Ingredients: 1 1/2 Stick unsalted butter; 1/2 c Sugar; 1 c Ground blanched almonds; 1 1/2 c Unbleached; all-purpose flour; 1 Egg; 1/2 c Blanched sliced almonds; 1 c Apricot or raspberry preserves; 1/4 c Water; Confectioner's sugar

Scripture never tells us to forgive ourselves. When we try to “forgive” ourselves, we are attempting the impossible. Forgiveness assumes an innocent party has been wronged, and it is the job of the person who has been wronged to forgive. The offending party is the one that receives forgiveness. We are the offender; God is the one who has been wronged, since our sin is rebellion against Him. By focusing on forgiving ourselves, we have taken the spotlight off of God and pointed it at us – making it doubly difficult to let go of our sin! He has forgiven us. We must simply receive that forgiveness and rest in it. That means releasing those sins we want to hold on to, refusing to revisit them in our minds, and allowing the truth of our forgiveness to cover us with His peace. Absolution from the Lord is far more powerful than absolution from oneself.

Charles Swindoll

CATEGORY	CUISINE	TAG	YIELD
Eggs		Cooking liv, Import	1	Servings

INGREDIENTS

1 1/2		Stick unsalted butter
1/2	c	Sugar
1	c	Ground blanched almonds
1 1/2	c	Unbleached; all-purpose flour
1		Egg
1/2	c	Blanched sliced almonds
1	c	Apricot or raspberry preserves
1/4	c	Water
		Confectioner's sugar

INSTRUCTIONS

DOUGH
FINISHING
Beat the butter until light and soft, then beat in sugar. Continue beating
until very light. Stir in the almonds, then the flour. Scrape dough onto a
piece of plastic wrap, flatten and wrap. Chill until firm, about 1 hour.
Flour dough and surface very lightly and roll dough 1/4 inch thick. Cut
into 3-/to 4-inch rounds
with a fluted cutter. Transfer to paper-lined pans and cut a 1-inch opening
in half the rounds with a plain cutter.
Paint the cut rounds with beaten egg and strew with sliced almonds. Bake
the bases at 325 degrees about 15 minutes, keeping them very pale. Cool the
bases.
Combine the preserves and water and bring to a boil over medium heat,
stirring occasionally. Strain into another pan and simmer the glaze until
sticky.
Sift confectioner's sugar over the almond-coated bases. Paint the others
with the glaze and adhere the sugared bases to them. Fill in the openings
with more glaze.
Recipe by: Cooking Live Show #CL8926 Posted to MC-Recipe Digest V1 #720 by
"Angele and Jon Freeman" <jfreeman@netusa1.net> on Aug 4, 1997

A Message from our Provider:

“He who kneels before God can stand before anyone.”