As I mentioned in yesterday's post, the 9-week study of Esther I was involved in drew to a close yesterday. I'm sad to see it end but so incredibly thankful for all the ways it enriched my life, especially regarding the relationships I cultivated with the awesome girls in my group & the immense progress God granted to me through it! If you ever have an opportunity to participate in a Beth Moore study, seize it. She is truly an ignited & captivating teacher!
I won't lie to you - this recipe was kind of a pain to make. The dough is SUPER dry, crumbly, & difficult to work with. I had to splash it with some water after refrigerating to make it even halfway pliable. Also, wheat flour is kind of an acquired taste...so if you're not a big fan, I would recommend doing a little substitutionary work with a mix of wheat flour & white flour. You could try using only white flour, but I'm not sure how it would turn out.
The recipe was included in our Esther study workbook because it's a traditional Jewish recipe made for the celebration of Purim. The reason I like this recipe so much, however, is its symbolism. The cookies' triangular shape can represent a depiction of the threefold providence of God, who 1) works out everything 2) according to His good purpose 3) for our good. As Beth Moore put it, "...Every time He shifts us here or moves us there on this earthbound chessboard, He's not just fulfilling His own pleasure regardless of its impact on you. He's also working every detail - even the dreadful ones - to your and my good." God's providence is at work universally (Ephesians 1:11), personally (Philippians 2:13), & beneficially (Romans 8:28).
What a beautiful, comforting, freeing promise!
Ingredients
2 sticks butter (softened)
2 cups sugar
2 large eggs
2 teaspoons vanilla
4 teaspoons baking powder
4 cups wheat flour (or 2 cups white flour with 2 cups wheat, or 4 cups white)
Filling (any fruit butters, jams, or pie fillings...I used Nutella)
Directions
- Cut butter into sugar. Blend thoroughly.
- Add eggs and vanilla, blending thoroughly.
- Add baking powder and then flour, blending thoroughly between every 1/2 cup or so.
- Refrigerate the batter for a few hours (I only did 1 hour & they still turned out fine).
- Roll out the batter to about 1/4" thickness.
- Cut circles in the dough at least 3" in diameter with a cookie cutter or drinking glass (or Nutella lid - perfect size!).
- Put a tablespoon of filling in the middle of each circle.
- Fold up the sides to make a triangle, overlapping the sides so only a little filling shows through the middle.
- Bake at 375°F for 10-15 minutes, until golden brown.
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