Cookie Recipe Swap

This has been fun to gather these recipes.  I know there will be some new varieties of cookies at our house this Christmas!  Thanks to all the sisters who shared.

Raisin Filled Cookies

Filling:

1 c. chopped raisins

1/2 c. sugar

1/2 c. water

1 Tbl. flour

Boil until thick.  Set aside to cool while making cookie dough.

Dough:

1 c. sugar

1/2 c. shortening

1 egg

1/2 c. milk

3 1/2 c. flour

2 t. cream of tartar

1 t. baking soda

1 t. vanilla

Roll out until about 1/8 inch thick.  Use round cookie cutter to cut out two circles for each cookie. Place one on greased cookie sheet and drop a spoonful of filling in the center.  Place second cookie circle over the filling and press to seal the edges. Repeat for remaining dough.  Bake in a 350* oven until you can barely see brown on cookies.

-Millie Welker (Savage Mill Ward)

“Mine is one that will always remind me of helping my grandmother in the kitchen.”

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Oatmeal Cookies

2 1/4 c. brown sugar

2 1/4 c. white sugar

7 eggs

3 c. shortening

3 Tbl hot water

3 tsp vanilla

3 tsp baking soda

4 1/2 c. flour

7 c. instant rolled oats

optional:

2 c. nuts

1 pkg chocolate chips

Mix ingredients in order then drop by spoonfuls onto greased baking sheet. Bake at 375* for 8-10 minutes.

- Leah Welker (YSA Branch)

Her great-grandmother's oatmeal chocolate chip cookie recipe. “We do make it for Christmas, but it's also the go-to cookie at our house all year long.”

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Sour Cream Sugar Cookies

1 3/4 c. sugar

1 c. shortening

2 eggs

1 tsp. lemon flavoring

1 c. sour cream

1 tsp baking powder

1 tsp soda

1/2 tsp salt

5 c. flour

Roll dough about 1/4 inch thick.  Cut with favorite cookie cutters before placing on greased cookie sheet. Bake at 375* for about 7 minutes. Let cool and then decorate if desired.

- Tia Welker (YSA Branch)

“One we never fail to leave for Santa.”

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Pecan Pie Bars

Ingredients

Shortbread crust:

3 cups all-purpose flour

1/2 cup white sugar

1/2 teaspoon salt

1 cup butter

Filling:

4 eggs (I use 1 cup egg substitute)

1 1/2 cups light corn syrup

1 cup white sugar

1/2 cup brown sugar 

3 tablespoons butter, melted

1 1/2 teaspoons vanilla extract

2 1/2 cups chopped pecans

Directions

Preheat oven to 350 degrees F. Lightly grease a 10x15 inch pan (I use nonstick foil in a glass pyrex pan).

In a food processor, pulse together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of butter until mixture resembles coarse crumbs - it will almost look like sand. Sprinkle the mixture evenly over the prepared pan, and press in firmly.

Bake for 20 minutes in the preheated oven.

While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, sugars, melted butter, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.

Bake for 25-40 minutes in the preheated oven until set - it will be puffy and only slightly jiggly in the middle.  If you pull too early, the middle bars will be gooey.  If you leave in too long, bars will end up dry.   Allow to cool completely on a wire rack before slicing into bars.

- Teresa Cochran (Columbia 1st Ward)

“It is a family favorite at the holidays.”

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Grammy Grahams (no bake)

2 eggs

1 cup sugar

3/4 cup butter

1 tsp vanilla

2 cups graham cracker crumbs

2 1/2 cups mini marshmallows

1 1/2 cup chopped nuts (any kind), we use walnuts or pecans

4 tbsp shredded coconut

powdered sugar

Beat eggs in saucepan.  Add sugar and butter and cook over low heat until thickened.  Set aside to cool.  Stir in all other ingredients except the powdered sugar.  Spread in square pan and chill for 2 hours. Cut into squares and toss in powdered sugar.

- Tami Koncurat (Clarksville Branch)

“Here is a longtime favorite of the Koncurat family, passed down from great grandma.”

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Gommy's candy canes

1 c shortening

1c sifted powdered sugar

1 egg

1/2 t almond extract

2 1/2 c all purpose flour 

1 tsp salt

Red food coloring (gel based works best but water is fine)

Powdered sugar (optional)

Combine shortening, sugar, egg and extract together. Sift together flour and salt and add to wet mixture. Divide in half and color half red and leave the other half white. Roll the colors into long cylinders and twist  together, cut desired lengths. Bake at 375 degrees F for 9-11 minutes.

You can dust them with powdered sugar when you place them on a wire rack to cool if you want. Gommy did but I don't. 

- Karyn Wilcox (Savage Mill Ward)

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Ginger Snaps

3/4 cup butter, softened

1 cup sugar

1/4 cup molasses

1 egg

2 teaspoons baking soda

2 cups flour

1/2 teaspoon ground cloves

2 teaspoons cinnamon

1/2 teaspoon salt

4oz. crystalized ginger, chopped coarsely

Preheat oven to 375 degrees

Combine softened butter, sugar, molasses, and eggs, beat well

Mix dry ingredients together, add to wet mixture, mix well, chill for 1 hour

Form in 1'' balls, roll in sugar, and place on greased cookie sheet 2'' apart

Bake for 8-10 minutes

Makes 36 cookies

- Elizabeth Van Patten

“This recipe for Ginger Snaps comes from a recipe I found on the top of a package of crystallized ginger a few years ago. It quickly became a favorite of mine. I love the sweet and spicy flavor and the chewy bits of real ginger in this classic cookie.”

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Chocolate Fudge Crinkle Cookies

https://www.bakerita.com/chocolate-fudge-crinkle-cookies-gluten-free/

-Debbie Wood

“I just discovered this recipe for Chocolate Fudge Crinkle Cookies.  They are even Gluten-free!  They are fantastic!  They are crispy on the outside and chocolatey fudgy on the inside.”

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Festival Holiday Cookies

Ingredients:

1 and 1/4 cup flour

1 box French vanilla cake mix

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened to room temperature

1/2 cup sugar

1/2 cup brown sugar

1 egg, at room temperature

1 and 1/2 teaspoons vanilla extract

1/2 cup chocolate chips

1/2 butterscotch chips

1/2 cup sprinkles depending on the holiday

Directions:

In a large bowl, sift together flour, cake mix, and baking soda. Set aside.

Using a mixer, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix until combined, about 1 minute. Add the vanilla and beat until combined. Add the flour mixture to the wet ingredients and mix until just combined. Add the chips and sprinkles. Mix with wooden spoon until the add-ins are evenly disbursed.

Form dough into balls using a cookie scooper.  Refrigerate if desired until ready to bake.  You can also freeze for longer storage.

When ready to bake, preheat oven to 350°F.  Line two large cookie sheets silicone baking mats.

Place balls in the lined cookie sheet separating them sufficiently so they done run into each other.

Bake the cookies for 10-12 minutes or until edges are slightly browned. Cookies will harden a bit once they cool. 

Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely.

-Betty Allen (Clarksville Branch)

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Molasses Sugar Cookies

3/4 c. canola oil (can reduce to 1/2 c. for a lighter recipe)

1 c. sugar

1/4 c. molasses

1 egg

2 tsp. baking soda

2 c. flour

1/2 tsp. ground cloves

1 tsp. cinnamon

1/2 tsp. ground ginger

Mix oil, sugar, molasses, egg - beat well - add dry ingredients and mix well. Cover the dough and chill, then roll into balls and dip dough balls into sugar.

Spray or grease the cookie sheet first. Place dough balls on sheet 2" apart. Bake at 375* for 8-10 minutes.

- Tamela Terry (Columbia 2nd Ward)

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Flourless Peanut Butter Truffle Cookies

(dairy, gluten, wheat, soy free - contains nuts and eggs) (adapted from several websites)

1 egg

3/4 cup sugar (white, brown or a mix of both)

1 cup creamy peanut butter

1 tsp baking soda

1/2 tsp vanilla

1/3 cup mini chocolate chips (optional)

Preheat oven to 350.  Combine all ingredients in bowl (except chocolate chips).  Stir until well blended.  Stir in chocolate chips if desired.  Drop or scoop dough by the teaspoon  2" apart on greased cookie sheet.  Bake about 9 min or until golden and puffy.  Let stand 5 min, then transfer to cooling rack.  

Gluten Free Snickerdoodles

(gluten, wheat, soy, nut free - contains dairy and egg) (From Land O'Lakes website)

COOKIE DOUGH

3/4 cup sugar

1/2 cup softened butter (to make dairy free, use an alternative)

1 1/4 + 2 tbsp GF flour blend (use one with xanthum gum already added - I use either Namaste or Bob's Red Mill 1 to 1)

1 egg

1 tsp cream of tartar

1/2 tsp baking soda

1/2 tsp vanilla

1/8 tsp salt

COATING

3 tbsp sugar

1 1/2 tsp cinnamon

Preheat oven to 400.  Combine 3/4 cup sugar and butter in bowl.  Beat until fluffy.  Add the rest of the ingredients.  Beat at low sped until mixed.  Combine coating ingredients in small bowl.  Shape dough into 1" balls and roll in coating.  Bake 2" apart on greased cookie sheet for 2-10 min.  Cool for 3 min, then transfer to cooling rack.

- Patricia Gardner (Ellicott City Ward)

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Minty Chocolate Slices

Ingredients:

2/3 cup margarine

1 egg beaten

1 tsp. Vanilla

A few drops mint extract

1 cup sugar

½ tsp. Baking Soda

½ tsp. salt

1 ½ cup flour

½ cup cocoa

Directions:

Mix all ingredients.  Shape into 2 long rolls about 1 ½“ in diameter.

Chill.  Slice thin and Bake at 375° for 8 minutes.

Put cooled cookies together with frosting:

3 Tbs. soft margarine

2 ½ cups powdered sugar

1-2 drops green food coloring

1/8 tsp. mint extract

2 Tbs. Milk

-Cindy Erekson (Eldersburg Ward)

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Gingerbread Cookies

http://allrecipes.com/recipe/9329/gingerbread-men/

-Tara Spencer (Eldersburg Ward)

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Snow Capped Christmas Trees

3 cups sugar
1 cup butter, softened
1 cup sour cream
2 tsp vanilla
½ tsp almond extract
3 eggs
7 ½ cups flour
1 tsp baking soda
1 tsp salt
Green food coloring
About 12 oz white chocolate, or white melting candy discs

In a large mixing bowl, beat together sugar, butter, sour cream, vanilla and almond extract. Beat in eggs. Add baking soda, salt and 5 cups flour, and beat until well mixed. Mix in a few drops of green food coloring. Beat in additional 2 ½ cups of  flour to make a moderately stiff dough.

Chill for 20 minutes to 1 hour for easier handling. Roll out dough and cut out with Christmas tree cookie cutter.

Bake at 375°F for 10 -11 minutes; if they brown, it’s been too long. Cool on a wire rack.

Place white chocolate in a bowl at least as wide as the cookie sides you will be dipping. Microwave in 30 second increments, stirring after each heating, until melted and smooth. Dip each edge of the cooled cookies in the melted chocolate and place on waxed paper to harden.

Makes about 6 dozen cookies (using a 3″ cookie cutter)

- Kelly Smith (Eldersburg Ward)

“Christmas Cookies are one of my favorite things! It will be fun to try recipes from sisters around the stake.

I also happen to write a food blog (www.NoEmptyChairs.mehttps://noemptychairs.me/). Every year I do a feature in December called Twelve Days of Christmas Cookies, where I feature a different cookie every day for 12 days. This year will be my 9th year doing this, so I do have a number of cookie recipes on my blog. Here is a link to a recap of last year:

https://noemptychairs.me/2016/12/13/8th-annual-twelve-days-of-christmas-recap/”

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Gingerbread Men

1 cup Crisco shortening (not butter-flavored Crisco, not butter)
1 cup granulated white sugar (regular kind of sugar)

1 egg

1 cup molasses  (I used Grandma’s original unsulphured molasses.)

2 Tablespoons vinegar  (apple cider or white)

5 cups sifted all-purpose flour (or loosely spoon into cup) plus more for rolling cookies

1 ½ teaspoons baking soda

½ teaspoon salt

2 ½ teaspoons ground ginger

1 teaspoon cinnamon

1 teaspoon ground cloves

For icing:

1 cup powdered sugar
few drops almond flavoring (optional)
water

-Wanda Franklin (Columbia 2nd Ward)

“Cookies in the photo have names of our grandchildren.”

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CINNAMON ROLL COOKIES

Ingredients

Cookie Dough:

1 cup butter, softened

1 cup light brown sugar

1/2 cup white sugar

2 eggs

1 tablespoon vanilla extract

1 tablespoon ground cinnamon

3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

Cinnamon Filling:

1/2 cup brown sugar

1/4 cup butter

2 teaspoons ground cinnamon

Glaze (Optional):

1 Tablespoon melted butter

1 Tablespoon milk

1 teaspoon vanilla

1 dash all spice

1 cup powdered sugar

Directions

In a large bowl or using a mixer, cream together softened butter, light brown sugar, and white sugar until smooth.  Beat in each egg, one at a time.  Stir in the vanilla.  Combine the cinnamon, flour, baking powder and salt in a separate bowl; stir into the creamed mixture until all ingredients are combined.  Separate into two balls.  Cover and refrigerate dough for at least 1 hour.

Cream together cinnamon filling ingredients in a small dish until the mixture is well blended.  Set aside.

Preheat the oven to 375 degrees.

On a lightly floured surface, roll out each ball of dough to a 12x6 inch rectangle.  Spread 1/2 of the cinnamon filling mixture over each rectangle. Roll each rectangle (lengthwise) into a log.  Cut each into 1-inch segments using a serrated bread knife or cut using plain dental floss.  Place each segment at least 3” apart from other cookies on the cookie sheet (they will increase in size while baking).

Bake for 8-10 minutes in the preheated oven. Use a flat spatula to move the cookies while they are still very warm and fresh from the oven (the cinnamon sugar mixture will make them stick if you wait too long to remove them from the cookie sheet).  Cool completely.

(Optional)  Whisk glaze ingredients together until desired frosting consistency is reached (firm, not wet).  After the cookies have cooled, pipe the frosting glaze in a zig-zag pattern over the cookies as an added touch!

- Adrianne C. Blake (Columbia 2nd Ward)

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Peanut Butter Chocolate Swirl Cookies

½ cup butter, softened

1 cup sugar

½ cup peanut butter, creamy

1 egg

2 T milk

1 ¼ cup flour

½ tsp salt

½ tsp baking soda

1 ½ 12 oz bags semi sweet chocolate chips

Cream butter, sugar and peanut butter.   Blend in egg and milk.  Add flour, salt and baking soda and mix well.  Chill dough for about 30 mins.  Place ½ the chilled dough between two sheets of wax paper and roll into a ¼ thick rectangle (about 14x8 inches).

Remove top sheet of wax paper.  Melt ½ the chocolate chips and spread all over the dough.  Roll the dough long-side to long-side and wrap in the wax paper.  Repeat process for other ½ of dough and chocolate chips.

Chill dough rolls for at least ½ hour.  (I prefer to freeze the dough roll.)  Slice cookies ¼ inch thick.  Place on ungreased cookie sheet (I prefer to use parchment paper on my cookie sheets to ensure better baking and less burning!).  Bake at 350 degrees for 8-10 minutes.  Yield about 4 dozen cookies.

-Lorie Pierce (Eldersburg Ward)

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2018 Relief Society Curriculum

I’m excited that beginning in January, Relief Society and Priesthood Sunday meetings will follow a new curriculum.

This new curriculum will invite more discussion from each sister.  I am looking forward to being spiritually fed and learning more.

“Sundays in Relief Society are no longer just the responsibility of the leaders,” said Brooke Jensen, a counselor in a Relief Society presidency. “Each member takes an active role.”

Sunday meetings will follow this schedule (I’ve included links with more explanation):

First Sunday - Counsel together about local responsibilities, opportunities, and challenges and make plans to act.

Second and Third Sundays - Study recent general conference messages chosen by presidency or group leaders or, on occasion, by the bishop or stake president.

Fourth Sunday - Discuss a special topic chosen by the First Presidency and the Quorum of the Twelve Apostles.

Fifth Sunday - Address a topic chosen by the bishopric.

The November Ensign has the full explanation of the new curriculum.

I hope you are able to take some time to read about the new Sunday curriculum.  As sisters, I believe that when we come to Relief Society ready to contribute we will bless lives.  I am grateful for inspired leaders and for a prophet who loves us and knows our needs.

- Kim Olivier, Stake Relief Society 2nd Counselor

Light - An Interfaith Community Thanksgiving Celebration

On November 21st, I was invited to participate at an Interfaith Community Thanksgiving Celebration. There were ministers from about a dozen denominations on the program, lots of beautiful music, candles and fellowship. The theme was Light. I was asked to read from the Book of Mormon, and share a few thoughts on this topic. Here is the message I shared with them:

LIGHT

The Book of Mormon, Another Testament of Jesus Christ

 Moroni chapter 7, verses 16-19:

16 For behold, the Spirit of Christ is given to every man, that he may know good from evil; wherefore, I show unto you the way to judge; for every thing which inviteth to do good, and to persuade to believe in Christ, is sent forth by the power and gift of Christ; wherefore ye may know with a perfect knowledge it is of God.

17 But whatsoever thing persuadeth men to do evil, and believe not in Christ, and deny him, and serve not God, then ye may know with a perfect knowledge it is of the devil; for after this manner doth the devil work, for he persuadeth no man to do good, no, not one; neither do his angels; neither do they who subject themselves unto him.

18 And now, my brethren, seeing that ye know the light by which ye may judge, which light is the light of Christ, see that ye do not judge wrongfully; for with that same judgment which ye judge ye shall also be judged.

19 Wherefore, I beseech of you, brethren, that ye should search diligently in the light of Christ that ye may know good from evil; and if ye will lay hold upon every good thing, and condemn it not, ye certainly will be a child of Christ.

The Light of Christ has been described as the divine energy, power, or influence that proceeds from God through Christ and gives life and light to all things. The Light of Christ influences people for good and prepares them to receive the Holy Ghost.  (LDS.org)

Jesus Christ said, “I am the light of the world: he that followeth me shall not walk in darkness, but shall have the light of life.” (John 8)

The Light of Christ "proceeds forth from the presence of God to fill the immensity of space." It is "the light which is in all things, which giveth life to all things, which is the law by which all things are governed." This power is an influence for good in the lives of all people.  In the scriptures, the Light of Christ is sometimes called the Spirit of the Lord, the Spirit of God, the Spirit of Christ, or the Light of Life.  (D&C 88:6-13, John 1:9, D&C 93:2)  

The Light of Christ inspires poets, writers, artists, and musicians.  It motivates people to study, seek and experiment, ultimately leading to advances in science, medicine and technology that bless our lives. 

Top of Form The Light of Christ is often referred to as our conscience. It is the influence of God that inspires us to be good and to do good things. It guides people to be kind to one another, to share of their means, to care for the sick and needy. The more we yield to that influence to do good, the more that light increases within us.  When we ignore those promptings and turn from the light, those promptings dim and may ultimately decrease.

When our minds are darkened, it becomes difficult to think and to see things clearly. We may struggle with decisions and lose sight of what we once knew and felt. We begin to make mistakes and poor choices. We may lose our way and find ourselves without hope.

Walking in the light of Christ, we are able to see clearly and discern between right and wrong. We recognize truth when we hear it and it becomes easier to make righteous choices. We feel hope in our hearts as we view our lives from an eternal perspective. Then, as we open our hearts to receive the Light of Christ, that light continues to grow and illuminate our minds.

Dieter F. Uchtdorf of the First Presidency of The Church of Jesus Christ of Latter-Day Saints has said: “ Every time you turn your hearts to God in humble prayer, you experience His light. Every time you seek His word and will in the scriptures, the light grows in brightness. Every time you notice someone in need and sacrifice your own comfort to reach out in love, the light expands and swells. Every time you reject temptation and choose purity, every time you seek or extend forgiveness, every time you courageously testify of truth, the light chases away darkness and attracts others who are also seeking light and truth.”  Bearers of Heavenly Light Oct 2017

We all have this light within us, no matter who we are, no matter our race, gender, or culture.  It existed in us before we were born, and will be with us throughout our lives.  And…it will not perish when our time on this Earth is through.

In the name of Jesus Christ, Amen.

- Cindy Erekson, Stake Relief Society President

Reminders

It's a busy time of year and there are lots of things going on within our Stake.  I thought a quick post with a few reminders would be a good idea this week.


* Christmas Wishes to our Missionaries 2017 *

I published a blog post a few weeks ago inviting our sisters and their families to send Christmas cards to the missionaries serving from our Stake.  If you missed that here is the link to the blog post and a direct link to the address Google Doc.  We do have one missionary who just recently left - Elder Campora - and I will be adding his address as soon as I can confirm it.

Christmas Wishes to our Missionaries blog post

Missionary Addresses Google Doc



* Church History Fireside - “Church History, Doubt, and Discipleship” *

Sunday, November 19 @ 7:00 pm at the Stake Center

Brief Description

In the 21st century, it is easy to find sources that portray the Church’s history as secret, strange, or controversial. At the same time, the Church is publishing more historical sources and statements than ever before. Church History Library Director Keith Erekson will discuss skills and attributes than can help you make sense of Church history for yourself and be prepared to help others.

About the Speaker

Keith A. Erekson serves as the director of the Church History Library, the home of the Church’s most sacred historical treasures. He is an award-winning author and teacher as well as a popular speaker at BYU Education Week, youth conferences, and other LDS events. He grew up near Baltimore, Maryland, served a mission in Brazil, earned degrees in history and business, and worked in auto manufacturing, publishing, and higher education. He lives near Salt Lake City, Utah, with his wife and four daughters and currently serves as his ward’s young men’s president.

* Interfaith Thanksgiving Service *

Sister Cindy Erekson, our Stake RS President, will be one of the presenters at this event.

* Stake RS Christmas Cookie Recipe Swap *

We will be publishing a Stake RS blog post on Dec 10 with Christmas cookie recipes from our sisters around the Stake. Please send your favorite Christmas cookie recipe (and a picture if you can) to me at loriepierce.rs@gmail.com by Dec 6 to ensure it is included. Thanks!

* December Semi Impromptu Stake RS Temple Trip *

I will be going to the Temple on Wednesday, Dec 6 - 10am session.  If you would like to carpool with me, please meet me at the Stake Center at 8:45am.  We will depart at 8:50am.  Others who want to meet up with us at the Temple - wonderful!

* The Messiah Sing *

* Stake RS Web Indexing Group *

We have created a Web Indexing Group for our Stake Relief Society to join together to collectively contribute to this effort.

To join this group you need to:
Login to familysearch.org

Click on Indexing

Click on Web Indexing

Scroll down that page until you see Groups

Click on the Find Groups link and then click Find Groups again in that drop down menu
In the Search box on the left of the Find Groups page type in Columbia Maryland Stake Relief Society and then click Search
You should then see the group listed on the right of the screen with a Request to Join button
(Our group picture is the same one of the Washington DC Temple used in the blog)

I will be monitoring those requests and get everyone in ASAP.

If you are new to Web Indexing - it is recommended that you take the Guided Tour found on the Indexing Overview page.  You can also find many helpful articles by clicking on Help Resources on the Indexing page. Simply type Web Indexing into the Search bar and you can scroll through the articles.  If you have questions, feel free to ask me at loriepierce.rs@gmail.com.

-Lorie Pierce

Change Reflects Ongoing Revelation

Recently, we have seen announcements of various changes to implementation of Church programs and meetings. The most recent changes announced involved visiting teaching, Priesthood & Relief Society curriculum, General Conference meeting schedules and missions/missionary work.

I realize that not everyone is connected through the social media resources of the Church and may have not seen the recent posts published by the Church in conjunction with these announcements.  To help facilitate allowing our sisters to stay current, I am simply posting the links to these recent announcements.  We will undoubtedly receive further information and instruction through our local leaders regarding how these changes are to be implemented.

Priesthood & Relief Society Curriculum

Visiting Teaching

General Conference Sessions

Missions

It is important to remember that while procedures will change as circumstances require, the doctrine of Christ remains constant. Seeing these changes is a witness in itself to the reality of modern revelation.  I would encourage you to take the time to read about these changes, to see how they may directly affect you and your family and to see how you can prepare to allow these changes to bless your life.

- Lorie Pierce

Message from our Temple President

As we look ahead to the lengthy closure of the Washington DC Temple, we need to be doing what we can to prepare for that interval of change. Recently, while dropping off family file names at the temple, I picked up the following letter from our temple president. I felt it was important to publish here, so that the information could be further distributed. If you click on either "document" it will open in a larger view for easier reading.

-Lorie Pierce