Perspectives on the World Christian Movement

I have to do a plug for the Perspectives class starting TOMORROW at Cornerstone:

1:00-4:00p

Equipping Room

www.perspectives.org

This is my 4th year coordinating Perspectives and it is going to be the best one yet!

Yes, the class costs $250 and yes, it takes three hours out of your Sunday afternoon. And yes, you have to read during the week. BUT, I can promise you there is no better $250, 5 hour/week investment that you could make right now. It is phenomenal! You can come to the first class tomorrow for FREE just to check it out.

There is my shameless plug. I hope to see you tomorrow!

Great day!

Today was such a great day! Even though all Cornerstone worship services were cancelled this weekend due to blowing snow drifts and way below zeros temperatures, Roger Wheeler invited us (and the Gibsons and Ehresmans) to their house for breakfast and "church" this morning. After we ate an awesome breakfast, we sang Christmas songs and Roger shared about Christmas and how it relates to the work he is doing in Rosebud. Then we prayed for the Wheeler's trip to Rosebud this week at Christmas.

Another reason why we LOVE the Wheelers!

Afterward, I did a little more Christmas baking (well, if you can call covering cookies with almond bark "baking") at my sister's house with Brady and Mya.

Here is what we made . . . so cute!

Chocolate Peppermint Shortbread Cookies

A friend asked for this recipe, so I thought I'd post it. I'll admit it is a little more high maintenance than some, but that's my style!

3/4 cup plus 2 tbsp butter, softened

1 1/2 cup powdered sugar

1/2 tsp peppermint extract

2 (1 oz ea) squares unsweetened baking chocolate, melted, cooled slightly

1 1/2 cups all-pupose flour

1 1/2 cup semisweet mini-chocolate chips

1 tbsp milk

1 drop green food color

1/2 tsp canola oil

1. Preheat oven to 375. Combine butter, 1/2 cup of the powdered sugar, 1/4 tsp of the peppermint extract and melted chocolate in large bowl. With an electric mixer, beat until creamy. Add flour, beat until mixture forms a dough. Stir in 1 cup of the chocolate chips by hand.

2. Shape dough into 1-in balls. Place 2 in. apart onto ungreased cookie sheet. Flatten each ball to 1 1/2 in. circle with bottom of glass dipped in flour.

3. Bake 5-7 minutes or until set. Let stand 2 minutes; remove from cookie sheets onto wire racks. Cool completely.

4. Combine remaining powdered sugar, remaining peppermint extract, milk and food color in small bowl. Beat at low speed until smooth. (Add additional milk, one tsp at a time, for desired frosting consistency.) Frost cooled cookies. Place on waxed paper.

5. Melt 1/2 cup chocolate chips and shortening in 1-qt saucepan over low heat, stirring occassionally until smooth. (I used the microwave.) Drizzle thin lines over frosting. Let stand until chocolate is set (at least 30 minutes).