Then Jesus returned from the Jordan, full of
the Holy Spirit, and was led by the Spirit in the wilderness for 40 days to be
tempted by the Devil. He ate nothing during those days, and when they were
over, He was hungry. Luke 4:1-2 HCSB
Tempted in all things…and Jesus was hungry.
What tempts you when you are hungry? Ice cream, candy, asparagus, chocolate and
peanut butter, or cookies? The Holy Spirit indwelled in Jesus and took Him to
the wilderness. There in the desert the devil tried to tempt Jesus by
challenging Him to change stones into bread. And the devil said to Him, "If You are the Son of God, tell this
stone to become bread." And Jesus answered him, "It is written, 'MAN
SHALL NOT LIVE ON BREAD ALONE.'" Luke 4:3-4. Bread may have been tempting to some people when they are hungry,
but not to Jesus. What an example He was to us. Tempted, but He didn’t give in
to the temptation. He knew that man, including Himself since He was fully
human, needed more than bread to live on. Humans need spiritual food as well as
physical food. Have you had your spiritual food today? Are you hungry for it?
Are you reading through a particular book of the Bible—digging deep into God’s
Word? Do you have someone to whom you are accountable and for whom you hold
them accountable for their spiritual growth? Accountability is the key in
spiritual growth…and what is more important than that?
Prayer
~ Holy Spirit, keep me accountable to my friends as they hold me accountable
for studying scripture, memorizing and applying Your Word to my life. If there
are some reading this who are not learning and growing spiritually, may You
provide encouragement where they are and may they seek to know God—the Father,
Son and Holy Spirit—more deeply each day.
Friday’s Feast at the Lord’s Table
Here is a version of the softest yummiest
sugar cookies. A real temptation for me.
Soft Style Frosted Sugar
Cookies
Cookies:
6 cups all-purpose flour
1 t. baking soda
1 t. baking powder
1 c. butter, at room temperature
2 c. granulated sugar
3 eggs
2 t. vanilla extract
1½ c. sour cream
Frosting:
1 c. butter, room temperature
1 t. vanilla extract
4 c. powdered sugar
6 T. heavy cream
Several drops food coloring, if desired
Multi-colored Sprinkles
Directions:
Cream the butter and granulated sugar with an electric mixer at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. ALTERNATIVELY: Form the dough into a 2½ inch thick cylinder, and wrap in plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
If you formed the dough into a 2½ in cylinder, then unwrap and slice cookie dough ¼ inch thick and place on baking sheet.
Cookies:
6 cups all-purpose flour
1 t. baking soda
1 t. baking powder
1 c. butter, at room temperature
2 c. granulated sugar
3 eggs
2 t. vanilla extract
1½ c. sour cream
Frosting:
1 c. butter, room temperature
1 t. vanilla extract
4 c. powdered sugar
6 T. heavy cream
Several drops food coloring, if desired
Multi-colored Sprinkles
Directions:
Cream the butter and granulated sugar with an electric mixer at medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time beating until each is incorporated. Add the vanilla and sour cream and beat at low speed until combined.
Add the dry ingredients and beat at low speed until just combined, scraping down the bowl as needed. Dough will be a bit “sticky”. Divide dough into two sections. Flatten into rectangles about 1 1/2 inches thick, then wrap with plastic wrap. ALTERNATIVELY: Form the dough into a 2½ inch thick cylinder, and wrap in plastic wrap. Chill in the refrigerator overnight or at least two hours until firm.
Preheat the oven to 425 degrees. Line 2 large baking sheets with parchment paper or spray them with nonstick cooking spray, set aside.
If you formed the dough into a 2½ in cylinder, then unwrap and slice cookie dough ¼ inch thick and place on baking sheet.
If you formed a rectangular block, use the plastic wrap that you
chilled the dough in. Dust the top of the dough and then flip and flour the
other side, keeping it on the plastic wrap. With a rolling pin, roll the dough
out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out
circles and transfer to a baking sheet.
Bake for 7 minutes, until pale golden. Immediately transfer
cookies to a wire rack to cool.
To make the frosting, cream together the butter and vanilla with an electric mixer. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough). Enjoy with a cup of your favorite tea or coffee, or with a tall, cold glass of milk
To make the frosting, cream together the butter and vanilla with an electric mixer. Slowly beat in the powdered sugar. Once smooth and creamy, add in heavy cream, 1 tablespoon at a time until the desired spreading consistency is achieved. If desired, add food coloring and beat until combined.
Once cookies have cooled completely, frost and add sprinkles. Allow frosting to set, then store in an air-tight container. Let cookies sit for several hours before serving to allow the flavors to develop.
Makes approximately: 5 to 6 dozen cookies (will vary on the thickness of the dough). Enjoy with a cup of your favorite tea or coffee, or with a tall, cold glass of milk
© 2015 by Mickey
M. Hunacek. All rights reserved.
All
scripture quoted from the New American Standard Bible (NASB) unless otherwise
noted.
Biblical
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