Easter Story Cookies

This recipe is part of my Hero Collection. This recipe represents my greatest hero, the Savior.

I made these cookies for Easter and they were gone only a few minutes later! They are super yummy! I also love how these cookies tell the story of the crucifixion and resurrection.

Instructions

Preheat the oven to 300 F.

Place pecans in a zipper baggie and let children beat them with a wooden spoon to

break them into small pieces.

Explain that after Jesus’ arrest, he was beaten by Roman soldiers.

Read John 19:1-3

"Then Pilate therefore took Jesus, and scourged him. And the soldiers plaited a crown of thorns, and put it on his head, and they put on him a purple robe, and said, Hail, King of the Jews! and they smote him with their hands.”

Let each child smell the vinegar. Pour 1 teaspoon vinegar into the mixing bowl.

Explain that when Jesus was thirsty on the cross he was given vinegar to drink.

Read John 19:28-30

“After this, Jesus knowing that all things were now accomplished, that the scripture

might be fulfilled, saith, I thirst. Now there was set a vessel full of vinegar: and they

filled a sponge with vinegar, and put it upon hyssop, and put it to his mouth. When

Jesus therefore had received the vinegar, he said, It is finished: and he bowed his head,

and gave up the ghost.”

Add the egg whites to the vinegar.

Tell the children that eggs represent life.

Explain that Jesus gave his life so that we could be resurrected and have eternal life.

Read John 10:10-11

“The thief cometh not, but for to steal, and to kill, and to destroy: I am come that they

might have life, and that they might have it more abundantly. I am the good shepherd:

the good shepherd giveth his life for the sheep.”

Sprinkle a little salt into each child’s hand. Let them taste it and brush the rest into the bowl.

Explain that this represents the salty tears shed by Jesus’ followers during the crucifixion.

Read Luke 23:27

“And there followed him a great company of people, and of women, which also

bewailed and lamented him.”

Ask your children if any of the ingredients used to this point seem very appetizing.

Add 1 cup sugar

Explain that the sweetest part of the Easter story is that Jesus died because he loves us.

He wants us to know and belong to him and be able to return to the Father.

Read Psalm 34:8

“O taste and see that the Lord is good: blessed is the man that trusteth in him.”

Read John 3:16, “For God so loved the world, that he gave his only begotten Son,

that whosoever believeth in him should not perish, but have everlasting life.”

Beat with a mixer on high speed for 12 to 15 minutes, until stiff peaks are formed.

Explain that the color white represents the purity, in God’s eyes, of those whose sins

have been cleansed by Jesus.

Read Isaiah 1:18

“Come now, and let us reason together, saith the Lord: though your sins be as scarlet, they shall be as white as snow; though they be red like crimson, they shall be as wool.”

Fold in the broken nuts.

Drop the dough by teaspoons onto a cookie sheet covered with parchment paper.

Explain that each bound of dough represents the rocky tomb where Jesus’ body was laid.

Read Matthew 27:57-60

"When the even was come, there came a rich man of Arimathæa, named Joseph, who also himself was Jesus’ disciple: He went to Pilate, and begged the body of Jesus. Then Pilate commanded the body to be delivered. And when Joseph had taken the body, he wrapped it in a clean linen cloth, and laid it in his own new tomb, which he had hewn out in the rock: and he rolled a great stone to the door of the sepulchre, and departed."

Put the cookie sheet into the oven, close the door and turn the oven OFF.

Give each child a piece of masking tape and help them seal the oven door.

Explain Jesus’ tomb was sealed.

Read Matthew 27:65-66

“Pilate said unto them, Ye have a watch: go your way, make it as sure as ye can.

So they went, and made the sepulchre sure, sealing the stone, and setting a watch.”

Go to bed! Or proceed with the event of the night and leave the cookies in

the oven until morning.

Explain that the children might feel sad to leave the cookies in the oven overnight.

Jesus’ followers despaired when the tomb was sealed.

Read John 16:20-22

“Verily, verily, I say unto you, That ye shall weep and lament, but the world shall rejoice:

and ye shall be sorrowful, but your sorrow shall be turned into joy. A woman when she is

in travail hath sorrow, because her hour is come: but as soon as she is delivered of the child,

she remembereth no more the anguish, for joy that a man is born into the world.

And ye now therefore have sorrow: but I will see you again, and your heart shall rejoice,

and your joy no man taketh from you.”

Before the children are up the next morning, remove the tape an open the oven door.

After the children awaken, gather them into the kitchen and give everyone a cookie.

Tell them to notice how the surface is cracked and to take a bite.

The cookies will be hollow.

Explain that on the first Easter Jesus’ followers were amazed to find the tomb empty.

When they understood what it meant, they rejoiced!

Read John 11:25-26

“I am the resurrection, and the life: he that believeth in me, though he were dead,

yet shall he live: And whosoever liveth and believeth in me shall never die.”

Easter Story Cookies

From A Christ-Centered Easter by Janet and Joe Hales

Ingredients and Props

1 cup whole pecans

1 teaspoon vinegar

3 egg whites

Pinch of salt

1 cup sugar

Zipper baggie

Wooden spoon

Masking tape

Bible

2 Cookie sheets with parchment

Hand mixer

Preheat the oven to 300 F.

Place pecans in a zipper baggie and beat them with a wooden spoon to break them into

small pieces.

Mix the vinegar, egg whites, salt and sugar. Beat with a mixer on high

for 12-15 minutes or until stiff peaks form.

Fold in the broken nuts.

Drop the dough by teaspoons onto a cookie sheet covered with parchment paper.

Put the cookie sheet into the oven, close the door and turn the oven OFF. Go to bed!

Or proceed with the event of the night and leave the cookies in the oven until morning.

In the morning take the cookies out. They will be hollow. Enjoy!

Coconut Cherry Bars

I like these bars because they are sweet and jammy and the crunchy coconut is pretty great, too!  I got this recipe from my mom who got it from her friend Josh.  He's a caterer, so he knows what is good. We have also made them with raspberry jam and they are delicious, of course.

Instructions:

First, make the crust.  Preheat oven to 350. Lightly grease a 9''x 13'' baking pan.

Place flour, butter, sugar, almonds, and salt in the bowl of a food processor. Pulse until combined and mixture is crumbly.

Press crust mixture evenly into prepared pan.

Bake 15 to 20 minutes, or until the crust just begins to brown. Set pan on a wire rack while you prepare the filling.

Now, make the filling:

Carefully spread jam over partially baked crust, leaving about 1/4 inch around the edges.  I know I used more than 1/2 cup!

Place eggs in a mixing bowl and beat lightly. Add sugar and vanilla, and whisk to combine. 

Add flour and mix until combined.

Set aside 1/2 to 3/4 cup coconut. Add remaining coconut to filling mixture and stir to combine.

Transfer filling to partially baked crust, spreading evenly. 

Sprinkle reserved coconut over the top of the filling.

Bake 30 to 35 minutes, or until filling is set and coconut is lightly toasted.  Make sure the top layer is firm and done in the middle.

Cool bars in pan on a wire rack before cutting into bars.

Makes 24 2-inch bars.

Coconut Cherry Bars

Ingredients

For the crust:

1 1/2 cups flour

1 cup unsalted butter, cold & cut into 1/2-inch pieces

1/2 cup sugar

1/2 cup slivered almonds

1/4 teaspoon salt

For the filling:

1/2 generous cup cherry jam (or any kind of delicious jam)

4 large eggs

1 1/2 cups sugar

1 1/2 teaspoons vanilla extract

1 cup flour

3 cups sweetened coconut, divided

Instructions

To make the crust

Preheat oven to 350. Lightly grease a 9''x 13'' baking pan.

Place flour, butter, sugar, almonds, and salt in the bowl of a food processor. Pulse until combined and mixture is crumbly.

Press crust mixture evenly into prepared pan.

Bake 15 to 20 minutes, or until the crust just begins to brown. Set pan on a wire rack while you prepare the filling.

To make the filling:

Carefully spread jam over partially baked crust, leaving about 1/4 inch around the edges.

Place eggs in a mixing bowl and beat lightly. Add sugar and vanilla, and whisk to combine. Add flour and mix until combined.

Set aside 1/2 to 3/4 cup coconut. Add remaining coconut to filling mixture and stir to combine.

Transfer filling to partially baked crust, spreading evenly. Sprinkle reserved coconut over the top of the filling.

Bake 30 to 35 minutes, or until filling is set and coconut is lightly toasted.

Cool bars in pan on a wire rack before cutting into bars.

Makes 24 2-inch bars.

Dutch Oven Bread

Today I am going to tell you about one of my favorite breads.  We call it "crusty crust" bread because the crust is so crusty but the inside is soft and yummy.  

My mom taught me how to make this bread and it is so simple to make. She got the recipe from my Great-Aunt Maralee.  My dad says it reminds him of bread in Europe. 

The ingredients are so simple that it's easy to memorize the recipe. This bread uses only a tiny amount of yeast and it has a very long rise.  That makes it better for you.

Maralee's Dutch Oven Bread

AKA”Crusty-Crust Bread”

Makes 4 big round loaves.

12 cups flour

1 teaspoon yeast

2 Tablespoons salt

6 cups water

Mix dry ingredients.

Add water. Mix with a wooden spoon just till combined. 

Do not knead, this is a very loose dough.

Cover bowl and leave on counter for 14-18 hours.

When you are ready to shape the bread, flour the counter and 

set out four squares of parchment paper.

Pour out onto the generously floured surface.  

With dough cutter, fold dough into itself two or three times.  

It will still be very loose.  

Cut into 4 balls.  

Place each ball on parchment and cover with a cotton cloth.  

Let rise on counter for about another two hours.

Preheat oven with Dutch oven inside to 510'.  

When heated, plop the parchment and dough into the Dutch oven and put the lid on top.

Bake, covered, for 30 minutes.  

Then remove lid and continue baking until nice and brown, for 10-15 minutes.  

Turn onto cooling rack.

It is delicious hot or cooled. If you want to eat it hot, slice it as soon as you can stand to touch it.

Serve warm, slathered in butter or dunked in hearty soup.

Here's a printable version:

Maralee's Dutch Oven Bread

AKA"Crusty-Crust Bread”

Makes 4 boules.

12 cups flour

1 teaspoon yeast

2 Tablespoons salt

6 1/2 cups water

Mix dry ingredients. Add water. Mix just till combined. Do not knead, this is a very loose dough.

Cover bowl and leave on counter for 14-18 hours.

Turn out onto a generously floured surface.  With dough cutter, fold dough into itself two or three times.  It will still be very loose.  Form into 4 balls.  Place on parchment and cover with cotton cloths. Leave undisturbed on on counter for another two hours.

Preheat oven with Dutch oven inside to 510'.  When heated, plop the parchment and dough into the Dutch oven and put the lid on top.

Bake, covered, for 30 minutes.  Remove lid and continue baking until nicely browned for 10-15 minutes.  Turn onto cooling rack.  As soon as you can stand to touch it, slice it.  Serve warm, slathered in butter or dunked in hearty soup or cool.