She tiptoes timid to the door. What lies behind it only God knows but what she does know she can’t do this journey alone. It was hard enough to ship her husband off for months with three wide-eyed ones looking up for courage and she felt fortitude fading. So she breathes long and slow and walks through doors opened and takes the leap to be vulnerable, real among strangers by unfurling her bleeding heart . This sojourn, or short stay we journey here on planet earth was never meant to be in isolation and she was never more aware of it, than now. And the body of Christ, these beautiful, broken, pieces unite and in that space of a few hours souls are melded and the ground they walk on united as one is holy. They dig into the word that brings life to withered spirits and together they suffer and rejoice because if one part hurts the other feels it strong and there is joy when God comes through. Love comes down in community and there is mercy, grace, healing for every wound.
Some journeys end and others go on forever. The parting of friends is never easy and each box packed and carried to the moving truck carries a piece of the heart. They whisper farewells amidst a flurry of activity and in her soul she knows she will never be the same. These hands and feet have changed her.
They mix butter and sugar, this family of five; flour and vanilla all the while her mind traveling the miles back to what was, what still feels home. A lump catches in the throat and she prays for the hands that first made these for her, for them; those sojourners meeting together finding safety in the arms of love.
“Sally’s” Frosted Butter Cookies
Makes 12 dozen 2” cookies, but my cookie cutters are bigger. You can always freeze the cookies and frost them later if you have too many. Do not frost and freeze, as the frosting gets hard and discolored. Frost the day before you want to use them – let them sit overnight before piling them on top of each other, or putting them in decorative bags with a ribbon.
6 cups flour
2 tsp. baking powder
1 tsp. salt
Mix and add to the above:
2 cup butter
1 ½ cups sugar
4 tbsp milk (¼ cup)
4 tsp vanilla
Chill for 1 hour
Roll out on floured surface (¼ ” – look at a ruler – this is thicker than you think)
Cut in desired shapes
Bake on ungreased cookie sheet
350 degrees for 10-12 minutes – look for edges to begin to turn brown
1 box powdered sugar
½ – 1 ½ – 2 tsp vanilla
Water to make spread-able consistency (if it runs off the cookie, it’s too thin…you should be able to push it to the edges easily, or it’s too thick)
Put small amounts in smaller bowls & use food coloring as desired.