Easter Story Cookies Recipes

Steps:

• Preheat oven to 300 degrees.
• Place pecans in a zip lock bag, close the bag, and let the children beat the bag with a wooden spoon to break the pecans into small pieces.
• Explain to the children that after Jesus was arrested, the Roman soldiers beat him.
• Let the children smell the vinegar.
• Put the vinegar into a mixing bowl.
• Explain that when Jesus was thirsty on the cross he was given vinegar to drink.
• Add egg whites to the vinegar.
• Eggs represent life.
• Explain that Jesus gave his life to give us life.
• Sprinkle a little salt into each child's hands.
• Let them taste it and brush the rest into the bowl.
• Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our sin.
• So far the ingredients aren't very appetizing.
• Add 1 cup sugar.
• Explain that the sweetest part of the story is that Jesus died because He loves us.
• He wants us to know and belong to him.
• Beat with a mixer on high speed for 12 to 15 minutes until the stiff peaks form.
• Explain that the color white represents the purity in God's eyes of those whose sin have been cleansed by Jesus.
• Fold in Broken Nuts.
• Drop by teaspoons onto a cookie sheet covered with wax paper.
• Explain that each mound represents the rocky tomb where Jesus' body was laid.
• Put the cookie sheet in the oven and turn OFF.
• Give each child a piece of tape and seal the oven door.
• Explain that Jesus' tomb was sealed.
• Go to bed.
• Explain to the children that they may feel sad to leave the cookies in the oven overnight.
• Jesus' followers were in despair when the tomb was sealed.
• On Easter morning, open the oven and give everyone a cookie.
• Notice the cracked surface and take a bite.
• The cookies are HOLLOW!
• On the first Easter Jesus' followers were amazed to find the tomb open and empty.
• He has risen!
• Happy Easter Everyone!

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pecans in a resealable plastic baggie. Crush the pecans into small bits. Read John 19:1-3
• Put 1 teaspoon vinegar into a medium bowl. Read John 19:28-30
• Add egg whites to the vinegar. Read John 10:10-11
• Sprinkle salt into the egg whites. Read Luke 23:27
• So far, the mixture isn't very appetizing. Add 1cup sugar. Read Psalm 34:8 and John 3:16. Beat with mixer on high speed for 12 to 15 minutes until stiff peaks are formed. Read Isaiah 1:18 and John 3:1-3.
• Fold in broken nuts. Drop by teaspoons onto parchment paper lined baking sheet. Read Matthew 27:57-60.
• Place cookies in the oven close the door and turn the oven off. Read Matthew 27:65-66.
• Go to bed. Read John 16:20 and 22.
• In the morning open the oven and take out the cookies. Read Matthew 28:1-9.

Steps:

• Place a rack in middle of oven; preheat to 350°F. Line bottom of a 17x12" rimmed baking sheet with parchment paper (do not grease pan or parchment). Separate yolks from 4 large eggs, room temperature, over a medium bowl to catch egg whites. Place yolks in a large bowl and set aside.
• Add 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cream of tartar, and ½ cup (100 g) granulated sugar to egg whites and beat with an electric mixer until sugar is dissolved and egg whites are glossy and stiff peaks form, 8-10 minutes. (You can also beat on medium-high speed in the bowl of a stand mixer fitted with the whisk attachment.)
• Add remaining ½ cup (100 g) granulated sugar to reserved egg yolks and whisk to combine, about 1 minute. Add ½ cup (32 g) unsweetened cocoa powder, preferably Dutch-process, ⅓ cup vegetable oil, 1 tsp. vanilla bean paste or extract, and ⅓ cup room-temperature water and whisk until cocoa is fully dissolved. Sift ½ cup (58 g) bleached cake flour and ½ tsp. baking powder over, then whisk vigorously to combine.
• Add one fourth of meringue to cocoa mixture and mix thoroughly (you can use either a whisk or rubber spatula). Add remaining meringue in 3 batches, gently folding after each addition until only a few streaks of meringue remain (err on the side of mixing slightly less rather than more to keep the batter billowy).
• Scrape batter into prepared baking sheet and, using a small offset spatula, gently spread to edges of pan, smoothing surface. Bake cake until top springs back when lightly pressed, 18-20 minutes (cake may start to shrink from sides of pan). Let cake cool in pan, 30-40 minutes.
• Using an electric mixer on medium-high speed, beat 2 cups heavy cream, 3 Tbsp. granulated sugar, 2 Tbsp. instant vanilla pudding mix, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and 1 tsp. vanilla bean paste or extract in a large bowl until medium-firm peaks form, about 4 minutes. (Or, use a stand mixer fitted with the whisk attachment, about 1 minute.)
• Run a small offset spatula along edges of pan to release cake from sides. Place a wire rack (same size as cake and rimmed baking sheet) on top of cake and flip over to invert cake onto it; remove baking sheet. Carefully peel away parchment paper (start from a long edge where it might be embedded in the cake and pull gently to ensure you don't tear cake); discard. Place a clean sheet of parchment on top of cake and flip cake over so wire rack is now on top; remove wire rack.
• Dollop filling over surface of cake. Using spatula, smooth cream evenly over cake, working all the way to the edges. Starting from a short end and using parchment as a guide, roll up cake. Transfer cake, seam side down, to a platter and chill until filling is set, at least 30 minutes and up to 4 hours.
• Using a serrated knife, trim ¼"-½" off both ends of cake to create clean edges; discard (or consider them a snack!). Using a small fine-mesh sieve, dust top of Swiss roll with powdered sugar. Slice with serrated knife to serve. Do ahead: Cake (without powdered sugar) can be assembled 2 days ahead. Tightly wrap and keep chilled. Dust with powdered sugar just before serving.