Hospitality Highlight: Roy and Elizabeth Anderson

Sharing God's gifts brings joy, humility

Roy and Elizabeth Anderson have been part of Faith Bible Church since it began. After spending a few years out of state, in 2009 they returned to Spokane, where God provided them with a spacious home that has become a place of joy for sharing with others.

Together, they love using their home to host and cook for various church gatherings, including the Doxa college ministry staff. Over the years, they have hosted numerous church events and opened their spare bedrooms to accommodate families and individuals in need of both short- and long-term housing.

Elizabeth reflects on the joys and challenges of hosting, cherishing the sweet memories made with those who became close friends, while humbly acknowledging how the Lord has used their weaknesses to show love to everyone who has entered their home. Roy and Elizabeth work as a team, and by God’s strength and wisdom, they confess, “Our home is not our own.”

While Roy dishes up mouthwatering meats, Elizabeth has a “go-to” cookie recipe for a simple, elegant, and delicious treat that’s perfect for any occasion and uses ingredients you likely already have. These ultra-buttery shortbread cookies are quick to prepare but need a couple of hours to chill in the refrigerator. Feel free to use any jam you have on hand for the filling. Once cooled, you can top them with a sugar glaze for an added, mouth-watering touch.

Listen to the Faith Matters podcast coming up on March 19 to hear Elizabeth talk about how God has helped their family practice hospitality.

Peach Almond Thumbprint Cookies

Ingredients
1 cup unsalted butter, room temperature
2/3 cup granulated sugar
1/2 teaspoon almond extract
1/4 teaspoon salt
2 1/8 cups all-purpose flour
1/3 cup peach jam (or whatever you prefer: apricot, raspberry, etc.)
Optional: powdered sugar and milk for icing glaze

Directions

1. Beat butter and granulated sugar on medium/high speed until smooth and creamy. Mix in almond extract.
2. Add flour and salt. Mix on low speed until all ingredients are just incorporated.
3. Using your hands, lightly knead the dough into a ball. Cover the dough with plastic wrap and refrigerate for 2 hours.
4. Cut and shape the refrigerated dough into 1 ½-inch balls. Using a finger, press the dough in the center to create a depression. Fill the hole with jam. Chill in the fridge for 15-20 minutes before baking.
5. Preheat the oven to 350°F and bake for about 12-15 minutes or until the edges are lightly brown. Let the cookies sit on the baking sheet for about 10 minutes, then remove to a wire rack.
6. Optional: When cookies are cooled, top with your favorite icing sugar glaze.

Jennifer Brandt

Jennifer is the Hospitality Highlight editor for Living Faith magazine. She and her husband Cory have been married since 2018 and serve together in Youth Ministry.

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