Name: Sandwich Cookies
Ingredients: 2 Egg yolks; 2 tb Milk; 2 1/4 c All-purpose flour; 3/4 c Sugar; 3/4 c Butter or margarine,softened; 1 ts Vanilla extract; 1/4 ts Salt; 4 tb Sweet butter; 1/2 c Solid shortening; 1 pn Salt; 1/2 lb Confectioners sugar*; 1 1/2 tb Milk; 1/2 ts Vanilla; 1/2 tb Water; 3 dr Green food color; 3 dr Red food color; 3 dr Yellow food color

It is important to note that that though most of the attack on believers seems to come through humans, we must see the devil as the ultimate force behind it all. It’s easy to get frustrated and even resentful toward others who oppose the cause of Christ, but they must not be seen as the primary cause or the primary enemy. People are only prisoners of war being used like puppets in the hands of Satan. People are to be loved as deceived as they may be. They are the mission field that needs to be set free from their bondage as they exist entombed in their false beliefs. Our enemy is not the liberal media or the gay community or the atheist or even the devil worshipper that lives down the street. Our enemy is the devil himself. We struggle not against flesh and blood (Eph. 6:12).

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy	American	Cookies	1	Servings

INGREDIENTS

2		Egg yolks
2	tb	Milk
2 1/4	c	All-purpose flour
3/4	c	Sugar
3/4	c	Butter or margarine,softened
1	ts	Vanilla extract
1/4	ts	Salt
4	tb	Sweet butter
1/2	c	Solid shortening
1	pn	Salt
1/2	lb	Confectioners sugar*
1 1/2	tb	Milk
1/2	ts	Vanilla
1/2	tb	Water
3	dr	Green food color
3	dr	Red food color
3	dr	Yellow food color

INSTRUCTIONS

BUTTER CREAM FROSTING
* (2 cups loosely packed)
Children will love these-they are fun to make and to eat. Adults will also
find them irresistible.
Preheat oven to 375&deg;.
In large bowl, with mixer at low speed, beat egg yolks and milk until well
blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until
just mixed. Increase speed to medium and beat 2 minutes, occasionally
scraping bowl. Divide dough in half.
On floured pastry cloth, with lightly floured stockinette- covered rolling
pin, roll one dough half 1/8-inch thick. With 2 1/4-inch fluted-edged
cookie cutter, cut dough into rounds; with 1/2-inch round cutter, cut out
centers from half of rounds. Reserve the dough scraps.
Using a pancake turner, place rounds 1/2-inch apart on un- greased cookie
sheets; bake at 375&deg; 8-10 minutes until lightly browned. With pancake
turner, remove cookies to wire racks to cool completely.
Repeat cutting and baking with second half of dough, rerolling scraps.
Prepare frosting: In the bowl of an electric mixer, place all frosting
ingredients (except food color) and beat at low speed for 2 minutes. Scrape
sides of bowl and continue beating at high speed for 6 minutes. Divide
frosting into thirds and tint with food color.
On bottom side of cookie without a hole, spread teaspoonful of either
green, pink or yellow frosting; top with a cookie with a hole in it to make
a "sandwich." Repeat with remaining cookies and frosting. (Use any leftover
frosting for graham crackers or cupcakes.)
Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins &
Cupcakes (published by The American Cooking Guild), Fairview, NJ.
Randy Shearer
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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