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Not Part of the Plan- GirlDefined

I was so thankful to again be chosen to be a part of the launch team for GirlDefined’s new book: “Not Part of the Plan: Trusting God with the twists and turns of your story.” I was so excited when they announced this new book. I’ve been so encouraged as I’ve followed the story of Bethany’s long journey of singleness and Kristen’s trial of infertility. Their openness to these struggles have encouraged me so much as I see their love for the Lord grow even in the midst of hard. I remember hearing Kristen share of her third miscarriage at the 2019 GirlDefined conference- months after a big and hard life disappointment for me. I was lost and confused and my only hope was to cling to the Lord as my life didn’t go in the direction I had hoped it would. And hearing the struggle Kristen had gone through and how the Lord comforted and worked in her heart was so helpful.  I was so excited to read this book. I’ve loved every book of theirs. It’s so personable and so very practical. They share thei
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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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