By Stephanie Williams Dean

Not only do kids enjoy cookies, big people love them, too. The sweet treats have always been a favorite. A cookie’s the perfect-sized snack or dessert chocked full of nuts, fruits, cocoa chips and other tasty additions. Right out of the oven, you get a warm mouthful of favorite flavors from a single bite.

There are lots of methods used to make cookies. There are quick and easy ways — the drop, bar or no-bake cookie. Molded cookies include balls, crescents, twists and other handmade shapes. Rolled cookies are made with a rolling pin, cookie cutters, and cookie presses or irons.

When I want to relish time in my kitchen, I prepare cookie dough from scratch, rolling it out with my antique wooden rolling pin. I have a gallon pickle jar where I store my cookie cutters. I get a feeling of nostalgia and sense of satisfaction using old tin cutouts. More fun follows when decorating. There are as many different ways to decorate cookies as ingredients to make them. And the same is true for cookie cutters, there are more shapes than you can imagine. If you prefer to bake cookies that turn out uniform and identical, cutouts are the way to go.

Have you ever wondered what we’d be like if God had created us using a cookie cutter? Do you know people who seem so perfect they appear to have been cut from a pattern? They project such an ideal image and we often feel as if we don’t measure up. The problem is they lack originality and have conformist attitudes. So while cookie cutters are great for making cookies, they’re not so good when it comes to people.

When God created us, he didn’t use a cookie-cutter approach. God was stylish, he paid attention to individual differences. Each of us has elements of originality and distinction. And just as we are, we are enough. We’re enough for our existence, and we’re enough for God. What others think of us doesn’t matter at all. What’s important is that we are our authentic selves before God and our faith is genuine. 

At Easter, the cross tells us a story. The tomb reveals more of the story, a deeper truth. A more profound truth requires more of us. We’re not to be like cookie-cutter versions of someone else, just a symbol of what others believe we should be. Instead, we’re called to abandon all images and be transformed into the people we were created to be.

God has no cookie-cutter. God created us just the way he intended us to be — just as we are. Jesus Christ calls us to be the people we are cut out to be. We are equipped and cut out to do God’s work — good works. We are cut out to share the Gospel. So, live fully and with purpose. Know that you are uniquely crafted. You’re special and set apart. Every one of us is worthy of love and grace.   

He made you, and he saved you.

Roll and Cut Sugar Cookies

• 1 cup softened, salted butter

• ½ cup sugar

• ½ cup confectioners’ sugar

• 1 egg

• 1 tsp. vanilla extract

• 2¼ cups all-purpose flour

• ½ tsp. cream of tartar

• ½ tsp. baking soda

In a mixer bowl, cream butter and sugars. Add egg and vanilla. Beat until fluffy. Combine sifted flour, cream of tartar and baking powder, and add to butter mixture. Form dough into ball and chill 1 hour. Roll out on a floured surface and cut with cookie cutters. Sprinkle with sugar, if desired. Or you can roll into a ball and flatten to 1½ inches with the bottom of glass dipped in sugar. Bake 2-inches apart on an ungreased cookie sheet in a 375-degree oven for 7-9 minutes, or edges are slightly browned. Allow to stand 5 minutes. Perfect dough for cutouts and decorating. Yield: 24

Cream of Coconut Fruit Roll Outs

• 1 cup softened, salted butter

• 1 cup sour cream

• 1 tsp. vanilla extract

• 2 cups all-purpose flour

• ½ tsp. salt

• ½ cup apricot preserves

• ½ cup shredded coconut

• ¼ cup finely chopped walnuts

• Confectioners’ sugar

In a mixer bowl, cream butter until fluffy. Beat in sour cream and vanilla. Mix well. Gradually beat in flour and salt. Mix well in between each addition. Divide dough into four parts and refrigerate 4 hours or longer. In a bowl, combine apricot, coconut, and walnuts, and set aside. Remove 1 part of dough at a time when ready to use. Roll dough into 1/8^th-inch thickness on a well-floured surface. Cut dough into 2 ½-inch squares. Spread ½ tsp. apricot mixture on each square. From the corner, roll up each square. Moisten edges and press to seal. Bake on a greased baking sheet with seam-side upward in a 350-degree oven for 15-18 minutes or until lightly browned. Allow to cool 5 minutes and then transfer to rack. Sprinkle with confectioners sugar.

Roll out Gingered Spice Cookies

• ½ cup Crisco shortening

• 1 egg

• 1 cup molasses

• 2 Tbsp. warm water

• 3 cups sifted all-purpose flour

• 1½ tsp. baking powder

• ½ tsp. baking soda

• ½ tsp. each ground ginger and cinnamon

• ¼ tsp. salt

• Raspberry preserves

• Large granulated sugar

In a mixer bowl, beat shortening until smooth and fluffy. Add egg and mix well. Add molasses and water and mix well. Gradually add flour, baking powder, soda, ginger, cinnamon and salt. Allow to stand 15 minutes. Roll out dough on a well-floured surface into 1/8^th-inch thickness. Cut with cookie cutters. I like to make a small indention in the center of the cookie and fill with raspberry preserves. Then, sprinkle with decorator’s sugar. Bake on greased baking sheet in a 400-degree oven for 15 minutes.

Potato Chip Drop Cookies

• 1 cup Crisco shortening

• 1 cup sugar

• 1 cup light brown sugar

• 2 eggs

• 1 tsp. vanilla extract

• 2 cups self-rising flour

• 1 tsp. baking soda

• 1 cup chopped pecans

• 2 cups crushed Lays regular potato chips

In a mixer bowl, beat Crisco and sugars until fluffy. Beat in eggs, one at a time, beating well between each addition. Beat in combined flour and baking soda. Mix well. Fold in nuts and chips. Mix well. Drop by spoonful on a greased cookie sheet. Bake in a 350-degree oven for 8-10 minutes. Allow to cool 5 minutes.

Chocolate Drops

• 1 cup softened, salted butter

• 1½ cups sugar

• 2 beaten eggs

• 1 tsp. vanilla extract

• 2 cups all-purpose flour

• 2/3 cup Hershey’s cocoa

• ½ tsp. baking soda

• ½ tsp. salt

In a mixer bowl, beat butter until fluffy Beat in sugar and mix well. Beat in eggs and vanilla, one egg at a time, beating well between each addition. Beat in combined flour, cocoa, soda and salt. Mix well. Drop on a greased cookie sheet 2-inches apart. Bake in a 350-degree oven for 8-10 minutes or until set. Allow to cool 5 minutes.

Cream and Brittle Balls

• 1 cup softened, salted butter

• 3 oz. softened cream cheese

• 1 cup granulated sugar

• 1 egg

• 1 tsp. vanilla extract

• 1½ cups crushed peanut brittle

• 2 1/3 cup all-purpose flour

• ½ tsp. baking soda

• Large granulated sugar

In A mixer bowl, beat butter, cream cheese, and sugar until fluffy. Beat in egg and vanilla until blended. Fold in peanut butter. Mix well. Blend in flour and baking soda. Mix until blended. Form into a ball. Cover and refrigerate 3 hours. Shape dough into 1-inch balls. Bake on an ungreased baking sheet in a 350-degree oven for 10-12 minutes or until golden. Before baking, flatten each with tines of a fork in crisscross pattern. Sprinkle with decorator’s sugar. Allow to cool for 5 minutes and transfer to wire rack to completely cool.

Tart Cream Cheese Balls

• 1 cup softened, salted butter

• 6 oz. softened cream cheese

• 1 cup sugar

• 2 cups all-purpose flour

• 1 tsp. salt

• Tart jams

In a mixer bowl, cream butter, cream cheese and sugar until fluffy. Slowly beat in flour and salt. Mix well. Drop by teaspoonful on ungreased cookie sheet. Make a slight hollow in the center and add small amount of tart jam. Bake in a 350-degree oven for 10-15 minutes or until slightly brown on edges.

Nut and Berry Thumbprints

• 1½ cups softened, salted butter

• 2 cup sugar

• 3 egg yolks

• 2 tsp. vanilla

• 4 cups sifted, all-purpose flour

• 1 tsp. baking soda

• ½ tsp. salt

• 2/3 cup finely chopped macadamia nuts

• ½ cup fruit jam

In a mixer bowl, cream butter and sugar. Add egg yolks and vanilla. Beat until fluffy. Beat in sifted flour, baking soda and salt. Refrigerate 2 hours. Shape into walnut-sized balls. Dip each ball in beaten egg white and then into nuts. Place on cookie sheet 2 inches apart and put a thumbprint in center of ball. Fill hollow with fruit jam. Bake in a 350-degree oven for 10-12 minutes or golden. Cool 5 minutes and transfer to rack for cooling.

Sandy Peanut Butter Balls

• 1¾ stick softened, salted butter

• ½ cup creamy peanut butter

• 1 cup sifted confectioners’ sugar

• ½ cup light brown sugar

• 1 egg

• 1½ tsp. vanilla extract

• 2 cups all-purpose flour

• 1 tsp. baking powder

• ½ tsp. baking soda

• ¼ tsp. salt

• ½ cup chopped peanuts

• Decorator’s sugar

In a mixer bowl, beat butter and peanut butter until fluffy. Beat in sugars. Mix well. Beat in egg and vanilla extract. Mix well. Combine flour, baking powder, soda and salt. Gradually, beat in the flour mixture. Fold in peanuts. Mix well. For dough into 1¼-inch balls flattened into a disc. Roll in large granule sugar. Bake on a baking sheet lined with parchment paper, 2-inches apart, in a 350-degree oven for 8-10 minutes or until edges are lightly browned. Cool for 5 minutes and then transfer to a wire rack to completely cool.

Big Batch Pressed Butter Cookies

• 1 lb. softened, salted butter

• 1 cup sugar

• 2 eggs

• 4 cups sifted all-purpose flour, plus

In a mixer bowl, cream butter and sugar. Beat in eggs until fluffy. Add flour gradually. Add more if necessary for a non-sticky dough. Use a cookie press for desired shapes. Bake on an ungreased cookie sheet in a 350-degree oven until slightly brown. Allow to cool on a brown paper bag for crisping. Makes 80-100 cookies.

No-Bake Orange-Coconut Cookies

• ¼ cup softened, salted butter

• 2/3 cup confectioners’ sugar

• ½ cup orange juice concentrate

• 7 ½ oz. crushed vanilla wafers

• 1¼ cup chopped pecans

• 2 cups shredded coconut

In a saucepan, combine butter, confectioners’ sugar, and partly thawed, undiluted orange juice concentrate. Don’t use orange juice. Cook until butter melts while occasionally stirring. Remove from heat and set aside. Meanwhile, in a bowl, combine crushed vanilla wafers and chopped pecans. Mix well. Add reserved butter mixture to wafer mixture. Mix by hand until well blended. Roll into 1-inch balls and then roll in coconut.

No-Bake Choco-Peanut Butter Squares

• ½ cup softened, salted butter

• 16 oz. confectioners’ sugar

• ¾ cup packed light brown sugar

• 28 oz. chunky peanut butter

• 12 oz. semi-sweet chocolate morsels

• 1 tbsp. salted butter

In a mixer bowl, combine ½ cup butter, sugars and peanut butter. Mix well. Pat mixture down in bottom of an ungreased 15 x 10 jelly-roll pan. Smooth out the top. In a saucepan, add chocolate morsels and 1 Tbsp. butter and melt. Spread melted chocolate on top of peanut butter mixture. Refrigerate 30 minutes to set chocolate. Allow to come to room temperature before cutting into squares. Store in refrigerator.

No-Bake Cocoa-Oatmeal-Nut Cookies

• ½ cup salted butter

• 2 cups granulated sugar

• 2 Tbsp. Hershey’s unsweet cocoa powder

• ½ cup evaporated milk

• 3 cups uncooked, quick-cooking oats

• 1 tsp. vanilla extract

• Dash of salt

• 1 cup chopped pecans

In a saucepan, combine butter, sugar, cocoa and evaporated milk. Bring to a boil. Remove from heat and set aside. In a mixer bowl, combine uncooked oats, vanilla and salt. Mix well. Fold in chopped pecans. Mix well. Stir oats mixture into cocoa mixture. Drop by teaspoonfuls onto waxed paper. Allow to cool.

Cookie Sheet Bars

• 1 cup softened, salted butter

• 1 cup water

• 2 beaten eggs

• 2 cups sugar

• 1 tsp. vanilla extract

• ½ cup buttermilk

• 2 cups all-purpose flour

• 1/3 cup cocoa

• 1 tsp. baking soda

• ½ tsp. salt

In a saucepan, heat butter and water until boiling. Remove from stove and set aside. In a mixer bowl, beat eggs. Beat in sugar and vanilla extract and mix well. While alternating with buttermilk and butter/water, gradually beat in combined flour, baking soda, and salt, mixing well between each addition. Bake in greased and floured cookie pan in a 400-degree oven for 20 minutes.

Cookie Sheet Fruit Bars

• 14 oz. sweetened condensed milk

• ½ cup sour cream

• ¼ cup fresh lemon juice

• 1 tsp. vanilla extract

• ½ cup softened butter

• ¼ cup light brown sugar

• 1 cup all-purpose flour

• ¼ cup quick-cooking oatmeal

• ¼ cup chopped pecans

• Bananas, strawberries, kiwi, pineapple, apples, etc.

For the filling, in a mixer bowl, beat together condensed milk, sour cream, lemon juice and vanilla extract. Chill for 2 hours. For the crust, in a mixer bowl, beat butter and sugar until fluffy. Beat in flour. Mix well. Fold in oatmeal and pecans. Mix well. Press dough onto a lightly greased, small cookie sheet, forming a rim around the edge. Prick all over with a fork. Bake for 10-12 minutes. Allow to completely cool. Spoon chilled filling evenly onto crust. Arrange your favorite sliced fruit on top. Chill.

Fruity Cornmeal Cookie Cobbler

• 2 lbs. ripe blackberries or blueberries

• 1 cup sugar

• 2 Tbsp. fresh lemon juice

• 1 lemon zest

• ¼ tsp. salt

Crust

• 1½ stick softened, salted butter

• 2 Tbsp. light brown sugar

• 1 cup sugar

• 1 egg

• 1½ tsp. vanilla extract

• 1 cup all-purpose flour

• 1 cup plain yellow cornmeal

• ½ tsp. baking powder

• Dash of salt

For the filling, in a bowl, mash 2/3 fruit, sugar, lemon juice, zest and salt. Allow to sit for several hours or overnight. In a saucepan, add just the fruit juices. Bring to a simmer and cook until somewhat thickened. Completely cool, and then stir back into the unmashed berries. For the cookie crust, in a mixer bowl, cream together butter and sugars until light and fluffy. Beat in egg and vanilla. Gradually add combined flour, cornmeal, baking powder, and salt to the butter mixture. Mix well. Roll into ball and cover. Allow to sit for 1 hour. When ready to bake, spoon 1-inch deep with berries into bottom of a deep, butter greased 9 x 13 baking dish. For the crust, roll out on floured surface to 1/8-inch thickness and cut into square cookies. Lay the squares over top of fruit, leaving about ¼-inch between squares. Bake uncovered in a preheated 350-degree oven for 25-45 minutes or until top is golden.