Easterstorycookies Recipes

EASTER STORY COOKIES

Steps:

• Preheat oven to 300 degrees.
• Place pecans in a zip lock bag, close the bag, and let the children beat the bag with a wooden spoon to break the pecans into small pieces.
• Explain to the children that after Jesus was arrested, the Roman soldiers beat him.
• Let the children smell the vinegar.
• Put the vinegar into a mixing bowl.
• Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
• Add egg whites to the vinegar.
• Eggs represent life.
• Explain that Jesus gave his life to give us life.
• Sprinkle a little salt into each child's hands.
• 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 sin.
• So far the ingredients aren't 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.
• Beat with a mixer on high speed for 12 to 15 minutes until the stiff peaks form.
• Explain that the color white represents the purity in God's eyes of those whose sin have been cleansed by Jesus.
• Fold in Broken Nuts.
• Drop by teaspoons onto a cookie sheet covered with wax paper.
• Explain that each mound represents the rocky tomb where Jesus' body was laid.
• Put the cookie sheet in the oven and turn OFF.
• Give each child a piece of tape and seal the oven door.
• Explain that Jesus' tomb was sealed.
• Go to bed.
• Explain to the children that they may feel sad to leave the cookies in the oven overnight.
• Jesus' followers were in despair when the tomb was sealed.
• 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.
• He has risen!
• Happy Easter Everyone!

EASTER STORY COOKIES

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3
• Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30
• Add egg whites to the vinegar. Read John 10:10-11
• Sprinkle salt into the egg whites. Read Luke 23:27
• So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.
• Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.
• Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.
• Go to bed. Read John 16:20 and 22.
• In the morning open the oven and take out the cookies. Read Matthew 28:1-9.

ITALIAN EASTER COOKIES

Steps:

• For the cookies: Whisk together the flour, cornstarch, baking powder, salt and baking soda in a medium bowl.
• Combine the butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until pale and fluffy, about 4 minutes. Reduce the speed to low and add the eggs, one at a time, mixing after each addition until totally combined, about 1 minute. Add the vanilla and zest and mix to combine, about 30 seconds. Turn the mixer off, scrape down the sides of the bowl with a rubber spatula then add all of the flour mixture. Mix on low speed until everything is well combined, scraping down the sides again if necessary, making sure not to overmix. Cover and refrigerate until the dough is completely chilled, at least 2 hours or up to overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper. Lightly flour a clean work surface. Scoop out 1 tablespoon of the dough and roll it into a rope, 5 to 6 inches long. Tie it into a loose knot and place on a prepared baking sheet. Repeat with the remaining dough. If the knots start to get warm, refrigerate until firm, about 10 minutes.
• Bake on the upper and lower racks until the tops of the cookies are dry and set and the bottoms are golden, rotating the baking sheets front to back and switching rack positions, halfway through, about 15 minutes total.
• For the glaze and sprinkles: Meanwhile, whisk together the confectioners' sugar, lemon juice, salt and 1 tablespoon of the milk in a medium bowl until smooth. Whisk in the remaining 1 tablespoon milk if needed-the glaze should be the consistency of heavy cream.
• Place the sprinkles in a small bowl. Once the cookies are cool enough to handle, dip the tops in the glaze, letting any excess run off, then dip in the sprinkles. Transfer the cookies, glazed-side up, to a wire rack and let cool completely. The cookies can be stored in an airtight container at room temperature for up to 5 days.