Cookie's

Easter Story Cookies

• 1 c. whole pecans
• 1 tsp. vinegar
• 3 egg whites
• pinch salt
• 1 c. sugar
• zipper baggy
• wooden spoon
• tape; Bible

1. Preheat oven to 300 deg F. Place pecans in
   zipper baggy and let children beat them with the
   wooden spoon to break into small pieces.
   


2. Explain that after Jesus was arrested he was
   beaten by the Roman soldiers. Read John 19:1-3.
   


3. Let each child smell the vinegar. Put 1 tsp.
   vinegar into mixing bowl.
   


4. Explain that when Jesus was thirsty on the
   cross he was given vinegar to drink. Read John
   19:28-30.
   


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


6. 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.
   


7. So far the ingredients are not very appetizing.
   Add 1 c. sugar.
   


8. 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 Ps. 34:8 and John 3:16.
   


9. Beat 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 Isa.1:18 & John 3:1-3.
   


10. 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 Matt. 27:57-60.
    


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


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


13. 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.
    


14. 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 Matt.28:1-9. HE HAS RISEN!
    

Easter Sugar Cookies

Cookies:

• 1-1/4 cups (300 mL) granulated sugar
• 1 cup (250 mL) Golden Crisco Shortening
• 2 eggs
• 1/4 cup (50 mL) corn syrup or regular pancake
  syrup
  
• 1 tbsp (15 mL) vanilla
• 3 cups (750 mL) plus 4 tbsp (60 mL) all-purpose
  flour, divided
  
• 3/4 tsp (3 mL) baking powder
• 1/2 tsp (2 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) icing sugar
• 3 to 5 tbsp (45-75 mL) water
• Food colour

1. For cookies, combine sugar and shortening in
   large bowl. Beat at medium speed of electric mixer
   until well blended. Add eggs, syrup and vanilla.
   Beat until well blended and fluffy.
   


2. Combine 3 cups (750 mL) flour, baking powder,
   baking soda and salt. Add gradually to creamed
   mixture at low speed. Mix until well blended.
   


3. Divide dough into quarters. Wrap each quarter
   in plastic wrap. Refrigerate several hours or
   overnight.
   


4. Pre-heat oven to 375°F (190°C). Place sheets
   of foil on countertop for cooling cookies.
   


5. Spread 1 tablespoon (15 mL) flour on large
   sheet of waxed paper. Place one quarter of dough
   on floured paper. Flatten slightly with hands.
   Turn dough over and cover with another large
   sheet of waxed paper. Roll dough to 1/4-inch
   (6 mm) thickness. Remove top layer of waxed paper.
   Cut out with Easter cookie cutters or hand-cut
   forms. Transfer to ungreased baking sheet with
   large pancake turner. Place 2 inches (5 cm)
   apart. Roll and cut out remaining dough.
   


6. Bake one baking sheet at a time at 375°F
   (190°C) for 5 to 9 minutes, depending on the size
   of your cookies. (Bake smaller, thinner cookies
   closer to 5 minutes; larger cookies closer to 9
   minutes.) DO NOT OVERBAKE. Cool 2 minutes on
   baking sheet. Remove cookies to foil to cool
   completely.
   


7. For icing, combine icing sugar and 3
   tablespoons (45 mL) water. Mix to blend well.
   Add additional water, a little at a time, if
   icing is too stiff. Add additional icing sugar
   if mixture is too thin. Divide mixture into
   small bowls. Add food colour, a few drops at a
   time, to achieve desired colours. Spread icing
   in thin layer on cooled cookies. Place remainder
   in pastry bags fitted with small round writing
   tip. Alternatively, place in small resealable
   plastic bag. Snip very small hole off one corner
   of bag. Pipe designs onto iced cookies.
   

Makes: 3 to 4 dozen cookies (depending on size)