It's cookie time at OSL


Drive-by Our Savior’s Lutheran Church Dec. 11 for tin full of cookies

Our Savior’s Lutheran Church, 2040 Ohio Ave. S.W., will once again offer cookies for your holiday enjoyment. However, due to COVID-19, they will try a different approach this year — a Christmas drive-by on Dec. 11 — beginning at 10 a.m.

The ladies will bake some of your favorite cookies and then fill a three-pound decorated coffee can with an assortment of cookies. They ask that you enter from the north parking lot and drive around to the south doors. There is a two-can limit per car. The cost will be $12 per can, and they ask that you please have the correct change.

Precautions will be taken to keep everyone healthy. All proceeds will go toward local missions.

Thank you for your continued support.

Heath Bit Cookies
    1 cup butter
    2 ½ cups white sugar
    1 cup canola oil
    2 eggs
    2 teaspoons vanilla
    5 ¼ cups flour
    2 teaspoons baking soda
    2 teaspoons cream of tartar
    10-ounces heath bit chips
Mix all together. Roll into balls, press slightly. Bake at 350 degrees F for 10 minutes.

Pecan Sandy Cookies
    1 cup sugar
    1 cup powdered sugar
    1 cup butter
    1 cup oil
    2 eggs
    1 teaspoon vanilla
    4 ½ cups flour
    1 teaspoon salt
    1 teaspoon soda
    1 teaspoon cream of tartar
    1 cup finely chopped pecans
Beat first five ingredients very well. Add vanilla. Add flour, salt, soda, cream of tartar, then add pecans. Chill dough.

Roll dough into balls and dip into sugar. Bake at 350 degrees F until lightly brown, 15-17 minutes. Makes 7 dozen.

Raspberry Almond Shortbread Cookies (thumb print cookies)
    ½ cup raspberry jam (reserve for filling)
    2 cups plus 2 Tablespoons flour
    ¼ teaspoon salt
Mix together and set aside.

    1 cup butter, softened
    2/3 cup sugar
    ½ teaspoon almond extract
Mix butter mixture with flour and salt. Chill cookie dough in refrigerator for 20 minutes.
Shape into 1-inch balls, push thumb print in center of each cookie and put in ¼ to ½ teaspoon raspberry jam. Bake 14-18 minutes at 350 degrees F, cool on cookie sheet.

    1 cup powdered sugar
    1 teaspoon almond extract
    2-4 teaspoons water
After cookies are cooled, drizzle with glaze.

Caramel-filled Chocolate Cookies
    1 cup softened butter
    1 cup sugar
    1 cup packed brown sugar
    2 eggs
    2 teaspoons vanilla extract
    2 ¼ cups flour
    ¾ cup unsweetened cocoa powder
    1 teaspoon baking soda
    1 cup finely chopped walnuts
    48 Rolo candies
Cream butter and sugars. Beat in eggs and vanilla. Combine flour, cocoa and baking soda and gradually add to butter mixture. Add only ½ cup of walnuts.

Divide dough into four portions and wrap in plastic. Chill at least 2 hours. Preheat oven to 375 degrees F. Divide each portion of dough into 12 pieces. Press dough around the Rolo candy making a ball. Dip tops in reserved walnuts placing cookie nut side up on greased baking sheet.

Bake 10-12 minutes. Let cool 3-4 minutes before removing from baking sheet.