cookies

Coconut Chews
Mildred Marker

3/4 cup powdered sugar
3/4 cup softened butter
1-1/2 cups flour
2 eggs
1 cup packed brown sugar
2 tablespoons flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup chopped nuts
1/2 cup flaked coconut

Heat oven to 350 degrees. Mix powdered sugar and shortening (butter), stir in 1-1/2 cups flour. Press in ungreased 13x9x2-inch oblong pan. Bake until golden brown 12 to 15 minutes. Mix remaining ingredients. Spread over hot baked layer. Bake 20 minutes. Cool.

Frost with Orange-Lemon Frosting. Cut into bars about 3x1-inch. Makes about 32 bars.

Orange-Lemon Frosting

Mix:
1-1/2 cups powdered sugar
2 tablespoons butter melted
3 tablespoons orange juice
1 teaspoon lemon juice

Crunchy Fudge Sandwiches

Doris Akers

2 cups 12 oz. pkg. butterscotch morsels

1 cup peanut butter

8 cups Rice Krispies cereal

2 tablespoons water

2 cups 12 oz. pkg. semi-sweet chocolate morsels

1 cup sifted powdered sugar

4 tablespoons soft butter

1. Melt butterscotch morsels with peanut butter in heavy saucepan over very low heat (or a large bowl in microwave), stirring until well blended. Remove from heat.

2. Add Rice Krispies cereal; stir until well coated. Press half of cereal mixture into buttered 9x13x2-inch pan. Chill in refrigerator while preparing fudge mixture. Set remaining cereal mixture aside.

3. Combine chocolate morsels, sugar, butter, and water and stir until chocolate melts and mixture is well blended. Spread over chilled cereal mixture. Spread remaining cereal mixture evenly over top. Press in gently. Chill. Remove from refrigerator for about 10 minutes before cutting into squares.

(This recipe was on the Rice Krispies cereal box years ago.)

Easter Story Cookies
Mary Lou Edmands

1 cup whole pecans
1 teaspoon vinegar
3 egg whites
pinch of salt
1 cup sugar

You will need a zipper Baggie, wooden spoon, mixing bowl, tape and Bible. Preheat oven to 300 degrees (this is important - don't wait until you're half done with the recipe!)

Place pecans in zipper Baggie and let the children beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read John 19:1-3.

Let the children smell the vinegar. Put 1 teaspoon vinegar into the mixing bowl. Explain that when Jesus was thirsty on the cross, He was given vinegar to drink. Read John 19:28-30.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11.

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers and the bitterness of our own sin. Read Luke 23:27.

So far, the ingredients are not very appetizing. Add 1 cup sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 35:8 and John 3:16.

Beat egg whites with a mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18 & John 3:1-3.

Fold in broken nuts. Drop by teaspoons onto wax paper covered cookie sheet. Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60.

Put the cookie sheet in the oven, close the door and turn the oven OFF.

Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66.

Go to bed. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20-22.

On Easter morning, open the oven and give everyone a cookie. Notice the cracked surface and take a bite. The cookies are hollow.

On the first Easter, Jesus' followers were amazed to find the tomb open and empty. Read Matthew 28:1-9.

"The angel guards those who have reverence for the Lord and rescues them from danger." Psalm 34:7.

Peanut Butter Brownies
Mildred Marker

1 cup butter
1/3 cup cocoa
2 cups sugar
4 eggs
1-1/2 cups flour
1/2 teaspoon salt
1 teaspoon vanilla
1 cup crunchy peanut butter

Preheat oven to 350 degrees. Melt 1 cup butter and cocoa in double boiler. Cool. Blend in sugar and eggs. Combine flour, salt and vanilla; to this add first mixture. Bake in greased 13x9x2-inch pan for 20 to 30 minutes.

Spoon peanut butter over hot cake and spread while melting.

Frosting:
1/2 cup butter
1/4 cup cocoa
1/3 cup milk
8 large marshmallows
1/4 teaspoon salt
1 teaspoon vanilla
1-box Confectioner's Sugar

Combine 1/2 cup butter, cocoa, milk, marshmallows, and salt in saucepan. Cook on low heat until melted. Add Confectioner’s sugar and vanilla. Beat until smooth. Spread over cooled peanut butter.

Yield 4 dozen 1-1/2-inch squares

Sand Tarts Refrigerator Cookies

Jane Hixson

1/2 cup butter (country or creamery)

1 1b. brown sugar

4 cups flour

2 beaten eggs (Set aside to brush on cookie tops)

Mix butter and brown sugar together until creamy. Beat in the flour a little at a time. You may have to work the last of the flour in by hand. Roll into logs, wrap in wax paper and refrigerate. Chill in refrigerator until firm enough to slice easily. When ready to bake, slice the logs very thin, use a sharp knife. Brush the cookie tops with the egg mixture. Sprinkle the cookies with cinnamon sugar. Bake in a 325 degrees oven until light brown.

Cookies

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