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The Battle Between Truth & Feelings

"The worst battle I've ever fought is between what I knew and what I felt." How true is this?  Emotions and feelings can feel so like truth.  They can be so blinding, leading us on a goose chase to get what we think (feel) we need.  They become the thing we live for and strive after.  They can lead you away from good friendships, from the truth you grew up learning, running from good and clear counsel.  It's so dangerous to chase after your feelings, believe them to be truth over everything else- over true wisdom, truth, honesty, true love and friendship, and blind you to follow after the worlds version of truth or what your heart wants.  How scary is that.  What we know is truth... We know as believers that God's word is the only source of truth.  It is our anchor, our truth, what we live by.  When the world feeds us lies and these half-truths fueled to feed our sinful desires, we can always turn to God's word to lead us and guide us in our lives. 
I have baked two new cookies and thought I would post the recipe and some pictures. 
 

Tender Italian Sugar Cookies:

     Ingredients:
             3/4 cup shortening
             3/4 cup sugar
             3 eggs
             1 tsp. vanilla extract
             3 cups all-purpose flour
             3 tsp. salt
 
       Icing:
             1/4 cup milk
             2 tsp. butter, melted
             1/2 tsp. vanilla extract
             2-1/2 cups confectioners' sugar
             Food coloring and colored sugar, optional
    
 Directions:  
 
 -In a large bowl, cream shortening and sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. -Shape dough into 1-1/2-in. balls. Place 1 in. apart on ungreased baking sheets. Bake at 400 degrees for 8-10 minutes or until lightly browned.  Remove to wire racks to cool.         -For icing, in a small bowl, combine milk, butter, vanilla and confectioners' sugar until smooth. Tint with food coloring if desired. Dip tops of cookies in icing; allow excess to drip off. Sprinkle with coarse sugar if desired. Place on waxed paper; let stand until set. 
                                                
                                                    The finished product:
 
 
 

Frosted Poppy Seed Cookies:


Ingredients:
    1/2 cup butter, softened
    1/2 cup shortening
    1 cup sugar
    1 egg
    1 tsp. vanilla extract
    3 cups all-purpose flour
    1 tsp. baking soda
    1 tsp. salt
    1 cup sour cream
    1/4 cup poppy seeds

Frosting:
    3 tbs. butter, softened
    1-1/2 cups confectioners' sugar
    1/2 tsp. vanilla extract
    2 to 3 tbs. milk
    Colored sprinkles and/or colored sugar, optional

Directions:
    In a large bowl, cream the butter, shortening and sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with sour cream. Stir in poppy seeds. Cover and refrigerate for 8 hours or until easy to handle.                            
    On a heavily floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. Place 2 in. apart on ungreased baking sheets.
    Bake at 375° for 8-10 minutes or until set and edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
    For frosting, in a small bowl, beat the butter, confectioners' sugar, vanilla and enough milk to achieve desired consistency. Lightly frost centers of cookies; sprinkle with colored sprinkles or colored sugar if desired. Yield: about 5-1/2 dozen




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