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Thankfulness & God's Faithfulness

I'm so very thankful for this year.  God has always been so faithful to me.  He's protected me, loved me, and given my joy in hard times.  I remember this time last year, I did not want to celebrate any Holidays.  I did not want to celebrate Thanksgiving or Christmas.  I had a heart that wasn't ready to move on or let go.  I had a stubborn heart, one that wasn't willing to listen or heal.  I had a broken heart, one that was not allowing me to be thankful for yet another year.  Even then God provided ways for me to heal and the space I needed, in providing opportunities to stay home for Thanksgiving and to be traveling all through Christmas and New Years.  God was so good to me.  Today I look back and think of just how far God has taken me.  I'm thankful He protected me from a very bad situation and gave me healing in that.  I'm thankful He took me far away from two really hard circumstances and allowed me to start over.  I look back over this last year and the h
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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