Cookie Cutting and Connecting Internationally
Posted in: Connect
Prior to Christmas, I received several emails from well-meaning friends introducing me to a clever little tool for locating cookie recipes. www.northpole.com/Kitchen/Cookbook/cat0001.html A simple click on the name of the cookie and “voilà” the recipe appears on the computer screen. If only baking them was that easy. Although my friends thought I would enjoy having access to an electronic recipe file, I really didn’t need any more recipes. I have my own fail safe favorites, especially my beloved sugar cookie recipe handed down from Aunt Mildred. (Link to recipe below)
In my family I’m known as the sugar cookie queen. It’s my signature cookie. No one else comes close to baking them the way I do. Don’t tell dear Aunt Millie, but I’ve been cornered in the kitchen by one of my uncles and told with sugar-cookie breath that my cookies are much better than my aunt’s crumbly ol’ cookies ever thought about being. Now that’s a sugar high.
In February, my cookies are heart shaped with red and pink sprinkles. In March, shamrock shaped dough is rolled out on my countertop. Egg shaped delicacies with a few bunnies thrown in for good measure are eaten around Easter. When we lived abroad, I’d indulge my family with Texas shaped sweets to remind us of home. You get the picture. The same tried and true recipe, but shapes cut to fit the occasion.
While working at WorldconneX, I have discovered that helping churches with missions is similar to cutting sugar cookies into shapes. One shape does not fit all occasions. A cookie-cutter approach would undeniably be much simpler. But then so would purchasing sugar cookie dough in the refrigerated section of the grocery store, or eating store-bought cookies. Yuck.
Churches often contact WorldconneX expecting to receive a silver bullet for missions. Don’t we have a program that will work in every single church? Doesn’t one size fit all? Isn’t there some sort of “missions in a box” with a money back guarantee?
Most churches are surprised yet pleased to discover that WorldconneX does not have a cookie-cutter answer. We’re not trying to sell anything. Our only agenda is to help your church connect with its calling. We’re able to connect you with individuals and resources you might never find on your own. We’re networked with key mission practitioners around the globe.
When we are asked how WorldconneX can provide your church international connections, we first ask you to tell us what God’s vision is for your church. Connections are pointless if your church does not have a clearly defined mission vision. What are your church’s strengths and passions? What connections do your members naturally have?
Secondly, possibilities for connecting globally are limitless. Therefore, your church must clearly define its priorities. To what type of mission initiatives and funding will you say “no” and to what type will you say “yes”? Is your missions ministry reactively or proactively shaped? Do you value a rifle approach which is precise with focus as opposed to a shotgun approach which is scattered hoping to hit something? Do you have a balance between local and global? Do they integrate?
Thirdly, a church should understand the difference between a simple connection and a strategic connection. We are finding that where churches do have connections and partners, churches often do not or cannot assess the strategic impact of these partners. Does your church scrutinize its missions strategy and refine as necessary? Do you work where there is currently a harvest or are you planting seeds for a future reaping?
Although WorldconneX may not have quick or easy answers, we can assist you in asking the right questions and can help you in discovering the answers. Are you ready for some custom cut cookies? If so, contact us. Bon appétit!
by Karen Hatley
International Connections Leader
AUNT MILDRED’S SUGAR COOKIES
2/3 cup Parkay margarine
3/4 cup Imperial Brand sugar
1/2 tsp. Adams Best vanilla extract
1 egg
4 tsp. milk
2 cups Gold Medal flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Cream margarine, sugar, and vanilla with an electric mixer. Add egg and beat until light and fluffy. Stir in milk. In a separate bowl, sift flour, baking powder and salt. With mixer, slowly blend flour mixture into creamed batter. Divide dough and chill overnight.
Mix together 1 cup sugar and 1/2 cup flour in which to roll out dough. Roll out half of dough first, saving scraps to roll with scraps from second half (the scraps from each half will be rolled together last). Cut into shapes and sprinkle with sugar toppings as desired. Bake 375 for 8-10 minutes depending on how crispy or soft you like the cookies.
My tips: I use the brand names above. I do not grease the cookie sheet. I use an Air-bake cookie sheet. I roll out fairly thin because I like crispy cookies. Be sure to liberally use the sugar/flour mixture in which to roll out the dough (top and bottom). Immediately after the cookies come out of the oven, I use a spatula to lift the cookies up and let them cool on the pan for a minute or two before removing to a cooling rack where they can cool completely. Cookies freeze very well (assuming there are any left!). I prefer doubling the above recipe and either keeping the extra dough frozen or preparing and freezing the cookies.