Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, LUANNA STEWART, and her favorite recipe for BEA’S SUGAR COOKIES!
LOVE & MAYHEM
BY LUANNA STEWART
Sybil is happily on the shelf, tending to her sheep. But she fears she’ll depart this life without experiencing physical love, which she suspects is rather enjoyable. When her long-lost fiancé returns from sea, she decides he’s the lucky man who’ll receive her virginity.
Max is eager to return to his sugar plantation and has no intention of remaining long in London. However, he didn’t bargain on a wilful, pretty, exasperating spinster determined to take him to her bed.
He insists on marriage but she wants only his body. Her heart is not part of the deal. Unfortunately, love doesn’t always follow the rules.
“I see all sorts of advantages to the married state.” He brought her hand to his mouth, kissing each knuckle in turn before kissing her palm. Then he flicked his tongue over the inside of her wrist. She bit back a moan. Who knew the wrist was such a sensitive spot?
She forced her mind back to the task at hand. Which, when you came to think of it, served the other task as well. Namely, getting him to flick his tongue on other sensitive parts of her body. She took a deep breath. “Some enjoy those advantages without the bother of a marriage ceremony.”
Luanna Stewart has been creating adventures for her imaginary friends since childhood. As soon as she discovered her grandmother’s stash of romance novels, all plots had to lead to a happily-ever-after.
Luanna writes full time, concentrating on sexy romantic suspense, steamy paranormal romance, and spicy historical romance.
Born and raised in Nova Scotia, Luanna has recently returned to the land of her birth with her dear husband and two spoiled cats. When she’s not torturing her heroes and heroines, she’s in her kitchen baking something delicious.
Under her previous pen name of Grace Hood she has two novellas published with The Wild Rose Press.
Links to Luanna’s website, blog, links, etc.
Amazon Author Page:
I hope you enjoy the recipe Luanna is sharing today on Karen’s Killer Fixin’s. Happy Eating!
P.S. We’re at 346 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.
NOTE FROM LUANNA: The holiday season always reminds me of the wonderful smells coming from my mum’s kitchen. She’s a great baker and I learned at her knee. I’m sure I originally hung around whilst she was baking a cake just so I could lick one of the beaters (my brother got the other one). But then I wanted to help with the stirring and the measuring. Pretty soon I wanted to do it all by myself. (I hear tell I was a rather independent child, LOL.)
While my girl friends played with their Easy-Bake Ovens, I played with the real oven. Simple two-egg cakes, or drop cookies, or tea biscuits were my first baking adventures. But I soon moved on to more elaborate confections and bread. Baking bread is so relaxing and satisfying. And there are innumerable variations in taste, texture, and shape.
Baking Christmas cookies is my favourite way to spend a few hours in the kitchen this time of year. Firstly because they’re special, once-a-year cookies. And secondly because they’re an expression of love for my family and friends. Everyone gets cookies as part of their Christmas gift, or as a hostess gift when we’re visiting friends.
When I got married a few decades ago I inherited several delicious holiday cookie recipes from my mother-in-law. Pecan Fingers are hubby’s favourite and they are made every year without fail. But the recipe I’m sharing today is for Bea’s Sugar Cookies. They’re a drop cookie, not rolled and cut, making them super easy and quick. Using red and green coloured sugars on the top makes them sparkle.
Do you have favourite recipes that get rolled out every holiday season?
BEA’S SUGAR COOKIES
½ cup unsalted butter (one stick), room temperature
½ cup vegetable oil
½ cup powdered sugar
½ cup granulated white sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
Combine flour, salt, baking soda, and cream of tartar in a medium bowl, mix well, set aside.
In bowl of stand mixer, or large bowl using a hand mixer, combine butter, oil, and sugars and mix until combined. Continue mixing until light and fluffy, about 3 minutes. Beat in eggs one at a time, mixing until incorporated. Stir in vanilla until well mixed. Gradually stir in flour mixture and mix until well combined. Dough will be very soft.
Cover and chill in refrigerator for about 2 hours.
Position rack in the centre of the oven and preheat oven to 350F.
Line two large cookie sheets with parchment paper. Using a cookie scoop (approx 2 tablespoons), drop cookie dough onto prepared cookie sheets, spacing about 3 inches apart. (If you don’t have a cookie scoop, measure out about 2 tablespoons of dough and roll lightly into a ball.) Dip bottom of wide, flat-bottomed drinking glass in coloured sugar and use to slightly flatten each cookie. (You’ll have to dip the bottom of the glass in the bowl of dough before you flatten the first cookie so that the sugar will stick. Thereafter you shouldn’t have a problem.)
Bake for 7 – 8 minutes or until JUST getting colour along the edges. Baking until barely any colour will give you a soft cookie. Longer baking, until golden along the edges, will give you a crisper cookie. Either way they’re yummy.
Cool on cookie sheet for a few minutes then transfer to wire rack to cool completely.
Makes approximately two dozen though that’s just a guess because they’re never around long enough for me to count.
This recipe easily doubles. Cookies freeze well, though why you’d want to I’ve no clue.