I guess it's official -- my Back-on-Track challenge has been derailed by the events of real life. It's not that I've gotten off track in every area -- I've done pretty well with my Christmas preparations, quite well with homemaking, and very well in the Bible study/devotional areas. But I just haven't gotten back on track consistently in all the areas I hoped to. So, I'm planning to start it up again tomorrow and go until Christmas, and see how I can do with the areas of:
* Health & energy
* Bible study/devotional life
* Homemaking
* Creativity
* Christmas preparations
(((Mrs. T))) Don't be discouraged! Remember, the Bible says, "A just [wo]man falleth seven times, and riseth up again . . ." Just keep plugging along!
ReplyDeleteI think this happens to all of us. I too made myself a similiar list just yesterday. If I don't have a list, I never get back on track.
ReplyDeleteI love what Susan said. Mrs. T, you are a mighty woman of God and you can overcome in every area of your life.
ReplyDeleteI have definitely decided to do the whipped shortbread for our cookie exchange. I found a recipe online, with comments suggesting different times for whipping after each addition. Can you clarify for me?
thanks and kindest regards,
Nancy
Thanks, ladies, for the hugs and encouragement! I really appreciate it!
ReplyDeleteNancy,
ReplyDeleteI'm going to go ahead and put my recipe here in my answer, just in case you weren't able to find it here on my blog. As you can see, my recipe doesn't give specific times for whipping after each addition, it just says to add the dry ingredients gradually. So what I do is, I just whip in the confectioners sugar, then the cornstarch, then the flour. I think I would whip in the flour in two different "installments". I should add that I have never made the full recipe -- I have always made just half. Here it is:
WHIPPED SHORTBREAD
3 cups butter, softened
1 1/2 cups confectioners’ sugar, sifted if very lumpy
4 1/2 cups flour
1 1/2 cups cornstarch
Colored candy sprinkles and/or halved candied cherries and/or red and green colored sugar
Using a heavy-duty mixer, beat butter on medium speed until light and fluffy. Gradually add dry ingredients, beating constantly until well blended. Roll dough into 1-inch balls (dust hands with additional cornstarch if necessary); dip balls in either colored candy sprinkles or colored sugar. Place balls, decorated side up, on ungreased cookie sheets. Press each ball lightly with a fork. (If you wish to decorate cookies with cherries, do this: Do not dip balls in colored sprinkles or sugar. Instead, place plain balls on cookie sheet and press lightly with fork. Then top each cookie with a cherry half.) You may wish to do an assortment and trim some cookies with candy sprinkles, some with colored sugar, and some with cherries. Bake cookies at 300ยบ for 20 to 22 minutes, or until cookies are set but not browned.
Yield: 16 dozen cookies
This is a very big recipe, but it is very easily divided in half (or even in thirds) if you wish to make a smaller batch. It is so easy, but produces many beautiful cookies quite quickly.
How nice of you to post the recipe for me. We have made plans for our cookie exchange, and I may just wind up doing the whole recipe when the final count comes in. I have saved it in my recipe file, and printed out a copy, so I'm all set. Thank you so much.
ReplyDeleteNancy