The collective authors of Season’s Sweetings hope you enjoy this holiday gift from us!

It’s a little bit of sweetness from our home to yours To thank you for reading and sharing our stories And for brightening our lives.

For the best in Historical Romance…

Amy Atwell Jacki Delecki Aubrey Wynne Karen Kay Brenda Hiatt Kathryn Le Veque Caroline Lee Kimberly Cates Cherie Claire Kristy McCaffrey Cheryl Bolen Lauren Royal Collette Cameron Linda Rae Sande Cynthia Wright Lucinda Brant Deb Marlowe Madeline Martin Deborah Simmons Monica Burns Eliza Knight Nina Beaumont Emma Prince Sydney Jane Baily Emmanuelle de Maupassant Tanya Anne Crosby Erica Ridley Terri Brisbin Glynnis Campbell

Special Note

We realize that we have readers all around the world, and we want you to know we haven’t forgotten you! Although these recipes are written in U.S. terms and measurements, any of these websites will give you a great online resource for instant measurement and temperature conversions…

https://mykitchencalculator.com/kitchencalculator.html https://www.convert-me.com/en/convert/cooking/ https://www.thecalculatorsite.com/cooking/cooking-calculator.php From Amy Atwell… https://www.amyatwell.com

Award-winning author Amy Atwell gives her imagination free rein in both contemporary and historical stories that feature smart women and noble men who find love while managing to mend their meddlesome families. Her book “Ambersley” has been listed on the Top 100 books on Amazon, BN.com, and Apple Books.

This recipe was handed down from my German grandmother, who immigrated to the US as a child in the early days of the 20th century. While I often find these in bakeries, I don’t know many people who bake them from scratch. These have been included in our family cookie platters during the holidays for generations.

ZIMTSTERNE (Cinnamon Stars)

3 Ts butter 1-1/2 cups sugar 2 eggs 1 egg, separated 1 tsp lemon juice 1/2 cup chopped walnuts 2-1/3 cups flour 2-1/2 tsp baking powder 1-1/4 tsp cinnamon 1/4 tsp salt 1/4 tsp nutmeg

1. Cream butter, sugar, 2 eggs, 1 egg yolk (from the separated egg), and lemon juice until fluffy. 2. Sift together the flour, baking powder, cinnamon, salt, and nutmeg. Add these to the creamed mixture, then stir in the chopped walnuts. 3. If the dough is still wet when handling, you may want to refrigerate it for 30 minutes or more to make it easier to roll out. 4. Roll out dough in a thin layer, no more than 1/2 inch. Using small (1-inch) star cookie cutters, cut the cookies and transfer to a greased baking sheet. 5. Beat the remaining egg white until fluffy, then use a pastry brush to brush the tops of the unbaked stars with a thin coating. 6. Bake at 375° for 6-8 minutes.

Adds a wonderfully nutty, spicy flavor to complement your other cookies, and the lemon gives it just a tiny bit of zing. From Aubrey Wynne… https://www.aubreywynne.com

Bestselling and award-winning author Aubrey Wynne is an elementary teacher by trade, champion of children and animals by conscience, and author by night. She resides in the Midwest with her husband, dogs, horses, mule, and barn cats. Obsessions include wine, history, travel, trail riding, and all things Christmas.

The Banbury cake originated in Banbury Oxfordshire by Edward Welchman in his shop on Parsons Street. The recipe changed over the years and became popular as a tea tart in the mid 1800s. This familiar English nursery rhyme helped seal the town’s fame.

Ride a cock-horse to Banbury Cross, To see a fine lady upon a white horse, With rings on her fingers and bells on her toes, She shall have music wherever she goes.

BANBURY TARTS

1/2 cup butter, room temperature 1-1/2 cup granulated sugar 3 eggs 1 cup currants/raisins/figs, dried Zest of 1 lemon Juice of 1 lemon 1/8 cup of cream Pastry for 9-inch one crust pie

1. Preheat oven to 375°. 2. In a large bowl, cream the butter and sugar together thoroughly. Add eggs, currants, lemon zest, and lemon juice, stirring to mix well; set aside. 3. Roll out the pastry dough 1/8-inch thick. Tarts may be cut into any size. Place the cut pastry into regular or mini muffin pans so it forms a small shallow cup, then smooth the dough to remove any bumps. Brush with cream. 4. Stir the currant filling mixture. With a teaspoon, fill the tarts 2/3 full. Don’t allow the filling to drip onto the pan. It will make the tarts more difficult to remove. 5. Bake the mini tarts 15 to 20 minutes or until the pastry is a light brown. Remove from oven, remove from the muffin pans, and let cool on a wire rack.

MEDIEVAL RECIPE: Take a peck of pure Wheat-flower, six pound of currants, half a pound of Sugar, two pound of Butter, half an ounce of Cloves and Mace, a pint and a half of Ale yeast, and a little Rose-water; then boil as much new milk as will serve to knead it, and when it is almost cold, put into it as much Sack as will thicken it, and so work it all together before a fire, pulling it two or three times in pieces, after make it up. From Brenda Hiatt… https://www.brendahiatt.com

Brenda Hiatt is the NY Times and USA Today bestselling author of twenty-five novels (so far), including sweet and spicy historical romance, time travel romance, humorous mystery and young adult science fiction. Brenda is passionate about embracing life to the fullest and enjoys scuba diving, Taekwondo, hiking, and traveling.

This recipe goes back several generations in my family. (Not actually sure HOW many generations!) It’s a huge hit every year!

SAND TARTS/(REGENCY) CHRISTMAS BALLS

1/2 cup softened butter 2 T. sugar 1 tsp vanilla 1 cup chopped pecans 1 cup flour Powdered sugar (as needed)

1. Preheat oven to 300º. 2. Cream butter and sugar together and add all other ingredients except powdered sugar. 3. Form into balls about 3/4” diameter, roll in powdered sugar and bake for 30 min. 4. While still warm, roll again in powdered sugar. Makes about 2-1/2 dozen.

Enjoy! From Caroline Lee… http://www.carolineleeromance.com/

USA Today bestselling author Caroline Lee has been reading romance for so long that her fourth- grade teacher used to make her cover her books with paper jackets, but it wasn’t until she (mostly) grew up that she realized she could WRITE it too. She writes #HistoryWithHeart and is really quite funny, to hear her tell it.

Many years ago I was part of a Christmas cookie exchange and fell in love with these from another mom. I kept pestering her for the recipe, and she kept getting cagier and cagier about it. Finally she pulled me aside and said, “Look, these things are the simplest cookies in the world! Stop trying to make me look like a slacker in front of the group!” and I was hooked. I now make them every year!

ROLO PRETZELS

20 square pretzels (although mini-pretzels work too) 20 Rolo candies 20 toppers (red/green M&Ms, pecan halves, or a second pretzel)

1. Preheat oven to 350° and line a baking sheet. 2. Lay out 20 square pretzels (or 40, or 100, I’m not going to judge) 3. Unwrap similar number of Rolo candies (this is seriously the hardest part of the recipe) 4. Place one candy on top of each pretzel 5. Bake for ~3 minutes, just until chocolate begins to melt (you can tell when it get shiny) 6. Remove tray, and press the “topper” on top of the almost-melted Rolo (which smooshes it down into the pretzel)

I like a second pretzel as the topper, for the maximum salty-sweet combo. Adding a pecan half will make it into a “turtle” cookie, but the red and green M&Ms are certainly the most festive. You know, in case you’re taking this to a cookie exchange and want to make it look like it took more than six minutes to make these cookies… From Cherie Claire… https://www.cherieclaire.net

Cherie Claire grew up in south Louisiana, with mud between her toes and a rabid love of Mardi Gras. Born in New Orleans and now living in Cajun Country, Cherie is the award-winning author of The Cajun Series of historical romances, the Cajun Embassy series of contemporary romances and a paranormal mystery series featuring New Orleans ghost sleuth Viola Valentine.

I love making pralines for the holidays because there’s nothing better than creamy, sugary goodness when the weather turns cool, combined with Southern pecans, harvested at this time of year. Pralines make wonderful holiday gifts, as well.

LOUISIANA PRALINES

3 cups packed brown sugar 1 cup evaporated milk or whipping cream 2 T. corn syrup 1/2 tsp salt 1/2 cup butter 2 cup pecans 1-1/4 tsp vanilla

1. In a large saucepan over medium heat, mix brown sugar, evaporated milk, corn syrup and salt. Bring to a boil, stirring constantly. 2. Once a boil has been reached, cook until a candy thermometer reads 234°, stirring occasionally. 3. Remove from heat and add butter but do not stir. Cool until candy thermometer reads 150°, about 35 minutes. 4. Stir in pecans and vanilla with wooden spoon until candy thickens and butter and vanilla are well absorbed, but is still glossy, about 5 to 7 minutes. 5. Quickly drop on to wax paper in patties. Allow to cool. Makes about 30 medium pralines. From Cheryl Bolen… https://www.cherylbolen.com

Since her first book was published to acclaim in 1998, Cheryl Bolen has written more than three dozen English-set historical romances. She’s a New York Times and USA Today bestseller whose books have won several Best Historical awards and have been translated into eight languages.

I started making this unusual version of sugar cookies in the late 1960s, and everyone who’s tasted them agrees they are THE best. Two secrets: confectioners’ sugar instead of granulated and almond extract. I decorate them at Christmas either with colorful toppings on Christmas cutouts or by adding green or red food coloring to the batter.

DELICIOUS SUGAR COOKIES

1-1/2 cups confectioners’ sugar 1 cup butter 1 egg 1 tsp vanilla 1/2 tsp almond flavoring 2-1/2 cups flour 1 tsp soda 1 tsp cream of tartar

1. Combine sugar and butter, then add in flavorings. Sift flour into batter and add the soda and cream of tartar. 2. Refrigerate 2 to 3 hours. Roll out dough and cut into shapes. (If I’m really pressed for time, I will chill the dough in round sleeves made by waxed paper and slice, rather than use cookie cutters.) 3. Spread cookies on lightly greased cookie sheets and cook in 375° oven for 7-8 minutes or until lightly golden. From Collette Cameron… https://collettecameron.com

USA Today Bestselling, award-winning author COLLETTE CAMERON® scribbles Scottish and Regency historical romance novels featuring dashing rogues, rakes, and scoundrels and the spirited heroines who reform them. A confessed Cadbury chocoholic, you’ll always find a dash of inspiration and a pinch of humor in her sweet-to-spicy timeless romances®.

Grandpa Cameron was descended from Scots, settling in Nova Scotia, Canada, after the Scottish Clearings of the mid-1700s. He adored buttery shortbread with strong tea. After testing recipes early in their marriage, Grandma finally created one that he said was perfect. I remember eating the crisp cookies as a child, and knowing how much I adored baking, Grandma shared the recipe with me.

GRANDMA CAMERON’S SCOTTISH SHORTBREAD

2-1/2 cups all-purpose flour (sifted) 1/2 tsp salt 1 cup unsalted butter, room temperature (use high-quality butter) 3/4 cup powdered sugar 1 tsp pure vanilla extract

1. Combine flour and salt in a bowl using a wire whisk. Set aside. 2. Beat the butter until smooth. Add the sugar and vanilla. Beat until smooth. 3. Add flour mixture, and mix until a stiff dough forms. 4. Form into a flattened ball, wrap in plastic wrap, and chill for 1/2 hour. 5. Roll dough out on lightly floured surface until 1/4” thick. 6. Using a floured cookie cutter, cut into shapes, then place on an ungreased baking sheet. Place the cookies back in the fridge for 15, so they keep their shapes better when baking. 7. Bake on the middle rack at 375 degrees until the edges are golden brown. Remove and cool on wire racks. From Cynthia Wright… https://www.cynthiawrightauthor.com

Cynthia Wright is a New York Times and USA Today bestselling author, best known for her Rakes & Rebels series, 13 intertwining historical romances starring the irresistible Raveneau & Beauvisage families. Her other acclaimed series are Crowns & Kilts and Rogues Go West. Romantic Times Magazine hails Cynthia’s novels as “Romance the way it was meant to be.” Cynthia lives in northern California. She enjoys riding a tandem bike and taking road trips in an airstream trailer with her Colombian-born husband, Alvaro, & their corgi, Watson. She is also devoted to her two wonderful grandsons who live nearby.

I’ve been making this recipe for 45 years, though I’m not sure where it came from. It’s always a hit—they melt in your mouth.

BEST LEMON COOKIES

1 cup butter 1/2 cup powdered sugar 3/4 cup cornstarch 1-1/2 cups flour 2 tsp. grated lemon rind

Frosting 1 cup sifted powdered sugar 2 T. butter, softened 1 T. fresh lemon juice

1. Preheat oven to 350°. 2. Cream butter & sugar, then add remaining ingredients. 3. Chill dough 1 hour. 4. Roll in balls; flatten with a glass. 5. Bake at 350° for 15 minutes, cool, frost, and enjoy. From Deb Marlowe… https://www.DebMarlowe.com

Deb Marlowe loves England, history and Men in Boots. Clearly she was destined to write Regency Historical Romance!

Did you know that the first gingerbread men were made in the Tudor Court of Elizabeth I? She had them made in the shape of foreign dignitaries of the court. Only later did they become associated with the Christmas holidays. These are drop cookies, but the ginger taste is amazing! And they mix in chocolate for a unique twist.

CHEWY CHOCOLATE GINGERBREAD COOKIES

1-1/2 cups plus 1 T. all-purpose flour 1-1/4 tsp ground ginger 1 tsp ground cinnamon 1/4 tsp ground cloves 1/4 tsp freshly grated nutmeg 1 T. unsweetened Dutch-process cocoa powder 1 stick unsalted butter, room temperature 1 T. freshly grated peeled ginger 1/2 cup packed dark brown sugar 1/2 cup unsulfured molasses 1 tsp baking soda 1-1/2 tsp boiling water 7 ounces semi-sweet chocolate, cut into 1/4-inch chunks 1/4 cup granulated sugar

1. Line two baking sheets with parchment paper. 2. In a medium bowl mix together the flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and fresh ginger on medium speed until light and fluffy, about 4 minutes. Add brown sugar and beat until well combined. Add the molasses and beat until combined. 3. In a small bowl, dissolve the baking soda in boiling water. Add half of the flour mixture to the butter mixture then beat in baking soda mixture. Beat in the remaining flour mixture. Mix in the chocolate until just combined. Cover with plastic and refrigerate until firm, at least 2 hours or overnight. 4. Preheat the oven to 325°. Scoop the dough into 1-1/2 tablespoon balls and place 2 inches apart on prepared baking sheets. Chill for 20 minutes. Roll each ball in the granulated sugar. 5. Bake until surfaces just begin to crack, 10 to 12 minutes, rotating halfway through. Let cool 5 minutes. Transfer to a wire rack and cool completely. Cookies are best the day they are made, but can be stored airtight at room temperature up to 5 days. From Deborah Simmons… https://www.DeborahSimmons.com

USA Today bestselling author and two-time RITA Finalist Deborah Simmons has written historical romances originally published by Avon, Harlequin, and Berkley, as well as an indie romantic comedy. She likes strong heroines, wry humor, a touch of mystery, and love that can’t be denied.

My mother loved Christmas and baking, so we always had lots of holiday treats. And when I was a child I loved helping her roll cookies fresh from the oven in powdered sugar to finish Pecan Butterballs. Later, I discovered they also were known as Mexican Wedding Cakes. But as Shakespeare might say, by any other name they would taste as sweet.

PECAN BUTTERBALLS

1/2 pound butter, softened 3/4 cup powdered sugar 2 cups flour 2 cups pecan chips 1 T. vanilla Additional powdered sugar

1. Preheat oven to 300°. Line cookie sheets with parchment paper. 2. Cream butter and stir in vanilla. Gradually work in powdered sugar and flour. Add pecans. Work into a dough. 3. Roll into balls the size of large marbles (about one inch in diameter) and place on prepared cookie sheets. Bake 15 minutes or until bottoms are lightly browned. 4. Roll the warm cookies in powdered sugar to coat. And when cookies have completely cooled, coat in powdered sugar again for a nice finish.

From Eliza Knight… https://www.eknightauthor.com

Eliza Knight is a USA Today bestselling author of many historical adventures. Escape to Scotland for irresistible heroes, courageous heroines and daring escapades. Join Eliza (sometimes as E.) on riveting journeys that cross landscapes around the world. She lives atop a small mountain with her own knight in shining armor, three princesses and two very naughty puppies.

My family and I came up with this recipe in 2018. We love the Panera kitchen sink cookies, and my oldest daughter who is the baker in the family was playing around with creating her own version for months. So much so, that she even made it a challenge during her sister’s bake-off birthday party, where the teams had to try baking the different recipes to see which worked best. This is the final recipe from that endeavor. Loads of fun! (And bake-offs are the best!)

SANTA’S KITCHEN SINK COOKIES

2 sticks unsalted butter (16 T) 1-1/2 tsp of vanilla extract 1-1/2 cups of packed brown sugar 1/2 cup of granulated sugar 2 eggs 2-1/2 cups all-purpose flour 2-1/2 tsp baking powder 1/2 tsp of pink Himalayan salt 3/4 cup broken pretzel pieces or potato chips 1-1/2 cups caramel bits 1 cup of festive colored M&Ms (you can use chocolate chips too)

1. Pre-heat oven to 350°. 2. Brown your butter to light brown, whisking in a saucepan, then scrape into a metal or ceramic bowl. 3. Using a mixer, beat the brown sugar, granulated sugar and vanilla into the butter for 2 minutes until it lightens. Add the eggs and beat for an additional 30 seconds. 4. Mix in the baking powder, salt and 1 cup of flour at a time until combined. 5. Stir in the pretzels (or chips), caramel bits and M&Ms, leaving some aside to top the cookies with. 6. Scoop out dough, in about 1/4 cup servings and place onto non-stick cookie sheet or one lined with parchment or a silicone baking mat. They will spread! Add more of the M&Ms, pretzels (or chips), and caramel bits to the top if you want. Sprinkle with the sea salt. 7. Bake for about 12 minutes, until edges are golden brown. Remove from the oven, allowing to cool a few minutes before you transfer to a wire cooling rack.

ENJOY THESE BAD BOYS! They are addicting! From Emma Prince… https://www.emmaprincebooks.com

Emma Prince is the USA Today bestselling author of steamy historical romances jam-packed with adventure, conflict, and of course love! Her stories whisk readers away to another time and place where the passion is legendary, the adventure never ends, and the happily ever afters are guaranteed!

This recipe has been passed down through my family as an easy, quick, and indulgent holiday treat. It’s perfect for cookie exchanges or when you’re short on time—or oven space!

EMMA’S NO-BAKE BOURBON BALLS

6 oz chocolate chips 1/2 cup sugar 3 T. corn syrup 1/3 cup bourbon (and maybe a wee dram for you while you bake) 1/2 box Nilla Wafers, finely crushed 1 cup chopped walnuts, plus a little more for the outside

1. Melt chocolate chips in the microwave. 2. Combine all the remaining ingredients into the melted chocolate and mix with your hands. 3. Form into balls, then roll them into the remaining chopped nuts. You can either chill them in the fridge for later or enjoy them right away! From Emmanuelle De Maupassant… https://www.emmanuelledemaupassant.com

Emmanuelle lives with her husband (maker of the best fruit cake ever) and has a penchant for scruffy, four-legged puddings (connoisseurs of squeaky toys and bacon treats). Hear more from her, including commentary from the puddings, by signing up to her newsletter via her website. My husband is a HUGE fan of Christmas and, a few years ago, went into grand production mode with these gingerbread men (and ladies), decorating them rather luridly in mint green and pink icing. We threw a party, serving these with hot posset (egg nog), and there were enough for all the guests to take one of these home as well. We even made a hole in some of the heads, threading through ribbon so they could be tied to the tree—and our dog looked speculatively at them until we moved them higher! Top Tip: don’t worry if they come out wonky or look ‘rustic’. It’s all good fun.

GINGERBREAD MEN 1/2 cup butter at room temperature 1/2 cup caster sugar 1 T. 2 T. honey 1 egg (yolk only) 1 tsp ground ginger 1-1/3 cups flour 1/4 tsp baking powder A dash of milk 1. Preheat your oven to 350 °. 2. In a large bowl, beat the softened butter with the sugar until you reach a pale, creamy consistency. 3. Add in the honey and mix, then the egg yolk. 4. Add the ginger, flour and baking powder. Mix well. 5. Shape the dough into a ball with the tips of your fingers then roll in a little flour to a thickness of about 1/4 inch) and cut shapes. (Be careful as the dough will be slightly crumbly.) 6. Gently transfer your cookies onto a baking tray covered with a sheet of baking paper. Space the cookies out so they do not end up sticking together. 7. At this point, you can use a toothpick to add detail to your cookies (and/or create a hole for ribbon threading). 8. Brush with a little milk. 9. Bake for 12-15 minutes, until golden brown. 10. Cool on a wire rack 11. Either serve as they are, or go festive with the lurid icing (bow ties and buttons etc, and giving them cheerful faces) Now… go and make the Posset (egg nog) to accompany them. (hic!) From Erica Ridley… https://www.ericaridley.com

Erica Ridley is a New York Times and USA Today best-selling author of witty, feel-good historical romance novels, including fan-favorite series: the 12 Dukes of Christmas, Rogues to Riches, the Dukes of War, and the Wild Wynchesters. Start for free at http://ridley.vip

This was my grandmother’s recipe. As a child, my only opportunity to eat these cookies was at Christmas, and at my grandmother’s house. They were perfect—soft on the inside, crackled on the outside, light and warm and delicious. They taste like my childhood Christmases.

BETTIE’S SNICKERDOODLES

1/2 cup butter, softened 1/2 cup shortening 1 1/2 cups white sugar 2 unbeaten eggs 2 3/4 cups flour 2 tsp cream of tartar 1 tsp soda 1/2 tsp salt 2 T sugar 2 tsp cinnamon

1. Combine first four ingredients: butter, shortening, sugar, eggs. 2. Add next four ingredients: flour, tartar, soda, salt. 3. Chill for one hour. 4. Preheat oven to 400°. 5. Form into balls. 6. Mix 2 T sugar and 2 tsp cinnamon in a bowl, and roll the balls inside to coat with the cinnamon sugar mixture. 7. Bake on ungreased baking sheet for 8-10 minutes.

Enjoy! From Glynnis Campbell… https://www.glynnis.net

Glynnis Campbell is a USA Today bestselling author of swashbuckling action-adventure romance. She loves to play medieval matchmaker, transporting readers to a place where the bold heroes have endearing flaws, the women are stronger than they look, the land is lush and untamed, and chivalry is alive and well! (For 3 FREE BOOKS, visit https://www.glynnis.net!)

Chocolate chip cookies are my all-time favorite dessert! So instead of fussing with holiday sugar cookies and gingerbread men, I always go for the classics and Christmas-ize these family favorites by adding fresh cranberries. They lend a bright, pretty color and a nice, tart contrast to the sweet treats. (We call these C6 for short!)

CAMPBELL’S CHOCOLATE CHIP CRANBERRY CHRISTMAS COOKIES

2-1/4 cups flour 1 tsp baking soda 1 tsp salt 1 cup salted butter, softened 3/4 cup sugar 3/4 cup brown sugar 1 tsp vanilla 2 eggs 2 cups semi-sweet chocolate morsels 1 cup roughly chopped walnuts 2 cups fresh cranberries, snipped in half with scissors

1. Preheat oven to 375°. 2. In small bowl, combine flour, baking soda, and salt. 3. In large bowl, cream butter, sugars, and vanilla, then add eggs, one at a time, beating well after each addition. 4. Gradually add flour mixture to creamed mixture, beating well. 5. Stir in morsels, nuts, and cranberries. 6. Drop by tablespoonfuls onto ungreased baking sheets. 7. Bake for 9-11 minutes. (I underbake for best results!) From Jacki Delecki… https://www.jackidelecki.com

Jacki Delecki is a USA Today Best Selling author whose stories are filled with heart-pounding adventure, danger, intrigue, and romance. Delecki’s stories reflect her lifelong love affair with the arts and history. When not writing, she volunteers for Seattle’s Ballet and Opera Companies, and leads children’s tours of Pike Street Market.

My brothers and I cut out and decorated Christmas cookies each year. One of my favorite childhood memories. And I still have the cookie cutters and use them each year with my daughter.

SUGAR COOKIES

3 cups flour 1 tsp baking powder 1/4 tsp baking soda 3/4 tsp salt 16 T. unsalted butter 1-1/4 cups sugar 1 tsp vanilla extract 1 large egg

1. Preheat the oven to 375°. Line baking sheets with parchment paper or grease well. 2. Mix together flour, baking powder, baking soda, and salt. 3. In separate bowl, mix the butter and sugar. Then add in the vanilla extract, and then the egg. 4. Add the dry mixture to the wet ingredients, mixing until well combined. 5. Roll out dough and cut into desired holiday shapes! Thickness should be around 1/4”. 6. Bake for 10-12 minutes. For a softer cookie, bake at 10 minutes. For crispy, 12 minutes. 7. Let cool for at least 5 minutes before moving off the baking sheet. 8. Decorate when completely cooled off, and enjoy! From Karen Kay… https://novels-by-KarenKay.com

Multi-published Author of American Indian Historical Romances, Karen Kay, aka Gen Bailey, has been praised by reviewers and fans alike for bringing insights into the everyday life of the American Indian culture of the past. Karen, whose great grandmother was a Choctaw Indian, is honored to be able to write about the American Indian culture.

This is a Southern Illinois recipe handed down from mother to daughter and comes from my very dear neighbor, Ginny Johnson, who passed the recipe to my mother, who passed it along to me. Makes a whole lot of delicious cookies.

MOM JOHNSON COOKIES

1 cup brown sugar 1 cup white sugar 1 cup butter 2 eggs 1 cup sour milk (kefir or 1 tablespoon vinegar in milk) 1/2 tsp baking powder 1/2 tsp baking soda 1/2 to 1 tsp cinnamon 1/4 tsp nutmeg 1/4 tsp pumpkin pie spice 5 cups of flour Red hot candies

1. Butter cookie sheets. Set aside. 2. Put together the flour, baking powder, baking soda, cinnamon, nutmeg, pumpkin pie spice and flour. Set aside. 3. Whip butter until creamy. Add sugars. Add the eggs and stir to combine. Add the sour milk. 4. Gradually add the dry ingredients. (This will be somewhat thick, but not overly so.) 5. Drop by spoonfuls onto cookie sheets and place a red hot in the center of each cookie. 6. Bake at 350° until brown, about 7-8 minutes.

Enjoy. From Kathryn Le Veque… https://www.kathrynleveque.com

Kathryn Le Veque is the USA Today Bestselling author of over 100 Historical Romances.

I love Medieval recipes! This one is a kid-friendly, no-bake Medieval Gingerbread. Roll it out like a paste and use cookie cutters. Even little hands can do it! You can add fun things like edible glitter to make it truly festive.

MEDIEVAL GINGERBREAD

1 cups honey 1/2 tsp cinnamon Dash white pepper pinch powdered ginger (be sparing!) pinch saffron (optional) 1/2 tsp edible glitter (optional) 9 cups stale bread crumbs (about 1 loaf)

1. Bring the honey to a boil, reduce heat, and allow to simmer for 5 or 10 minutes, skimming off any scum that forms on the surface. 2. Remove from heat and add saffron, pepper, ginger, cinnamon, and bread crumbs (adding bread crumbs a cup at a time). Mix well. 3. When thorough mixed, roll out and use cookie cutters to cut out shapes. Decorate with sprigs of mint, holly, raisins, or even rose petals.

Will stay good, covered, at room temperature for a few days, but don’t refrigerate—will become rock-hard

From Kimberly Cates… https://www.kimberlycatesbooks.com

Praised as “a master of the genre” by Romantic Times, USA Today Bestselling Author Kimberly Cates’s award-winning novels are known for their endearing characters and emotional impact. The New York Daily News praises her writing as “so richly detailed we…hear the clash of sword against sword.”

This is a family favorite that the littlest cookie baker in your family can help with. There is something so delightful about seeing children press their thumbprint into the dough, then fill the hollow with jam. These are the first Christmas cookies we bake, and the first to be devoured!

THUMBPRINT COOKIES

3/4 pound butter 1 cup sugar 1 egg yolk 1 tsp vanilla 3 cups flour Jam or jelly

1. Cream together the butter and sugar, mix in egg yolk and vanilla. 2. Add the flour and mix well. 3. Form balls of dough. Press your thumb in the center of each ball, making a depression. 4. Fill the depression with your favorite jam or jelly. 5. Bake at 350° until a light golden brown, about 8-12 minutes.

From Kristy McCaffrey… https://kmccaffrey.com

Kristy McCaffrey writes award-winning historical western romances brimming with grit and emotion, as well as contemporary adventure stories packed with smoldering romance and spine- tingling suspense. She likes sleeping-in, eating Mexican food, and doing yoga at home in her pajamas. An Arizona native, she resides in the desert north of Phoenix.

Eggnog is my favorite holiday drink, and I love to add it to recipes. The beverage is quite old, with its roots going back to the 13th century. In early America, it was made with milk, eggs, and rum. The name originated because it was often served in a wooden cup known as a “nog.” Several years ago I found this cookie recipe and have been making it ever since. It’s a wonderful addition in holiday care packages for friends and family, and you can even make it gluten-free.

EGGNOG COOKIES

2-1/4 cup flour 1 tsp baking powder 1/2 tsp cinnamon 1/2 tsp + 1 T. ground nutmeg 1-1/4 cup sugar 3/4 cup salted butter, softened 1/2 cup eggnog 1 tsp pure vanilla extract 2 large egg yolks

1. Preheat oven to 300°. 2. In a medium bowl, combine flour, baking powder, cinnamon and 1/2 tsp nutmeg. Mix well with a wire whisk and set aside. 3. In a large bowl, cream sugar and butter with an electric mixer to form a grainy paste. Add eggnog, vanilla and egg yolks. Beat at medium speed until smooth. 4. Add the flour mixture to the eggnog mixture, and beat at low speed until just combined. Do not over mix. 5. Drop by rounded tspfuls onto ungreased baking sheets, 1 inch apart. Sprinkle lightly with 1 T. nutmeg. Bake for 23-25 minutes or until bottoms turn light brown. 6. Immediately transfer to cool, flat surface with a spatula. From Lauren Royal… https://www.LaurenRoyal.com

LAUREN ROYAL is a New York Times and USA Today bestselling author of “truly enchanting” historical romance. She lives in Southern California with her family and their constantly shedding cat. When she’s not busy writing, she enjoys singing along (off-key) to Hamilton, dancing (badly), and (wasting time) watching HGTV.

I don’t have a fun origin story for this recipe—I’m sharing it solely because it’s fairly healthy AND chocolatey AND delicious…and how often do we see treats that can make that claim? These easy- to-make brownies are low-carb, sugar-free, grain-free, and gluten-free. Most important, I truly think you will find they taste just as good as traditional brownies. Enjoy, and happy holidays!

GUILT-FREE BROWNIES

2/3 cup sugar-free chocolate chips (I use Lily’s brand) 5 T. coconut oil (you can substitute butter, avocado oil, or ghee) 2/3 cup blanched almond flour 2 T. unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt 2 eggs 2/3 cup Swerve, Splenda, or any other cup-for-cup granulated sugar substitute 1 tsp vanilla extract 2/3 cup additional sugar-free chocolate chips -OR- 2/3 cup chopped nuts

1. Preheat oven to 350 °. Line an 8×8 baking pan with parchment paper or spray with nonstick spray. 2. In a medium saucepan, slowly melt chocolate chips and oil over low heat until smooth and glossy. Remove from heat and set aside to slightly cool. 3. In a medium bowl, whisk together the dry ingredients: almond flour, cocoa, baking powder, and salt. 4. In another medium bowl, whisk together eggs and sugar substitute until slightly lighter in color and until the mixture passes the ribbon test (when you lift the whisk, the mixture should stream down evenly in “ribbons”). 5. Working slowly, whisk the egg mixture into the saucepan of melted chocolate until smooth. 6. Add vanilla and mix in. 7. Add the dry ingredients and fold until just mixed. 8. Fold in the additional chocolate chips or nuts. 9. Spread batter in your prepared pan and smooth the surface. 10. Bake at 350 ° for 20-24 minutes, or until edges are set and slightly browned. The center may still look a little bit underdone. (The remaining heat will set the center as it cools.) 11. Allow brownies to cool before slicing into 16 pieces. From Linda Rae Sande… https://www.lindaraesande.com

A nerd and student of history, Linda Rae spent two decades as a technical writer before getting lost in the rabbit holes of research. Her resulting historical romances are set in the eras of Regency, Victorian and Ancient Greece. She loves action-adventure movies and watching hockey.

As a former billet mom for hockey players, I had to be the master of the thirty-minute meal. But when it came time for dessert or a weekend morning treat, this was my go-to. Colorful and delicious, it easily serves eight and goes great with mimosas.

FRUIT TART

1 cup butter, softened 1/2 cup confectioner’s sugar 2 cups flour 1/4 tsp baking powder 1 8-oz container softened or spreadable cream cheese 1 7-oz jar marshmallow creme Fruits of your choice (strawberries, blackberries, blueberries, raspberries, kiwis, star fruit, etc.) washed, dried, and sliced or whole 1 cup apricot preserves 1 T. water

For the shortbread crust: 1. Preheat the oven to 350°. 2. In a large bowl, cream butter and sugar until light and fluffy. Stir together flour and baking powder and blend into butter mixture. 3. Pat into a 10” round on a pizza pan. 4. Bake for 12-15 minutes, or until edges are lightly browned. Allow to cool to room temperature.

For the filling: 1. Cream together the cheese and marshmallow until well blended. 2. Spread over cooled crust and refrigerate 2 hours.

For the toppings: 1. Place apricot preserves and water in microwave-safe bowl and heat until melted. 2. Strain and keep warm but not hot. Dip fruits into the preserves and arrange decoratively on top of the cold tart. 3. Refrigerate for 30 minutes. 4. Remove from refrigerator, cut into slices, and wait 15 minutes before serving. From Lucinda Brant… https://www.lucindabrant.com

Lucinda Brant is a New York Times and USA Today bestselling author of award-winning Georgian historical romances and mysteries. Her books are available in Audio, eBook and Print. Her writing cave is in the middle of a koala reserve in northern Australia. Lucinda loves air- conditioning and drinks too much coffee.

I’ve been making this recipe for about twenty years now. And mostly at Christmastime because of the Pistachio (green) and Cranberry (red) combo. I modified the original recipe to suit my tastes, which I found in a food mag advertisement for chocolate chips.

LUCINDA’S PISTACHIO, CRANBERRY, AND CHOC CHIP CHRISTMAS SLICE

3/4 cup butter 1/3 cup firmly packed dark brown sugar 2 T Golden Syrup (Lyles Golden Syrup in the US) 2 cups rolled oats (I use a mixture of rolled oats and Ancient Grains) 1 cup self-rising flour, sifted 1 cup dried cranberries 1 cup pistachios, roughly chopped 1/2 cup cooking choc chips

1. Preheat oven to 375°. 2. Grease and then line base and sides of an 8 inch by 8 inch shallow baking pan with baking paper. 3. Melt butter, sugar and golden syrup in saucepan until sugar dissolves. Remove from heat. 4. In a large mixing bowl combine well the rolled oats, sifted self-rising flour, cranberries, and pistachios. 5. Pour the cooled butter mixture into the mixing bowl and combine all ingredients well. 6. Wait about 5 mins and then add choc chips and mix in lightly 7. Press mixture firmly into the baking paper lined pan. When done, cover the surface with a sheet of baking paper and press a spatula along the top of the mixture to make it even and to ensure it is really firm. Then remove this top baking paper layer. 8. Bake uncovered in oven for 20 minutes. 9. Cool in pan. 10. Then place in fridge for a couple of hours. This will make it easier to slice.

Enjoy! From Madeline Martin… https://www.madelinemartin.com

Madeline Martin is a USA Today Bestselling author of Scottish set historical romance novels filled with twists and turns, adventure, steamy romance, empowered heroines and the men who are strong enough to love them. Sign up for her exclusive newsletter and receive your FREE download of The Highlander’s Challenge: http://hyperurl.co/MMNLBF

My father’s family is from and this recipe has been passed down from generation to generation. In fact, the recipe is so old that when I went to make it the first time when I was in my 20’s, I looked at the recipe card my mom had sent to me and wondered what the heck oleo was. Every year, we get together and make these. It’s not Christmas without kiflies!

KIFLIES

12 eggs—yolks and whites separated 1 cup sour cream 6 cups flour 1 lb softened butter 1 lb confectioners sugar 1-1/2 cups finely ground walnuts (put the kids to work!) 1 tsp vanilla extract Day 1: Making the dough 1. Separate the egg yolks from the whites. Put the whites in a bowl and store in the fridge. 2. Cut the softened butter into the flour. 3. Beat the egg yolks slightly, add the sour cream and blend into the flour/butter mix. 4. Pinch off pieces of the dough ball and make smaller balls, roughly walnut sized. 5. Collect the balls in a single bowl, cover with plastic wrap and chill until the next day.

Day 2: Making the Kiflies 1. Pre-heat the oven to 375°. 2. With a mixer, beat the 12 egg whites until they are stiff enough to stand on their own. 3. Gently fold the confectioners sugar, vanilla and finely ground walnuts into the beaten egg whites. 4. Tear off two pieces of wax paper, about 10 in long each or so. 5. Take out several dough balls from the fridge, working in little groups at a time. Put one dough ball between the wax paper and roll out the ball. 6. Once rolled out, scoop some of the egg-white filler you made into half of the rolled out dough. Don’t put too much! Taking the edge closest to you, roll the dough into a tube. Curl the tube into a crescent as you place it on an ungreased pan. 7. Roll, repeat, until you have a full pan covered. 8. Bake until straw-colored, around 14 minutes. 9. Cool and sprinkle with powdered sugar. From Monica Burns… https://www.monicaburns.com

Monica Burns is a bestselling, award-winning author of spicy historical and paranormal romance. At nine, she signed her first romance with the pseudonym she uses Today. Dreams have helped her buy four houses within $500 of their price. Ever the optimist, she’ll eventually dream winning lottery numbers.

Every Christmas, my grandmother made these cookies. After Grandma’s death, I wrote down the recipe my aunt gave me. For three years, I tried making them. EVERY time, they’d melt and cover the cookie sheet. HUGE MESS. Desperate, I finally called my aunt and read off the ingredients I’d copied. “What am I doing wrong? How HARD are these to make. Silent for a long moment, she then laughed. “Where’s the flour?” (This is a recipe generally found in the mid-western part of the United States and is a Christmas family favorite.)

RANGER COOKIES

2 sticks of butter 1 tsp baking soda 1 cup sugar 1/2 tsp baking powder 1 cup brown sugar 2 cups Rice Krispies 2 eggs 1 cup Corn Flakes 1 tsp vanilla 1 cup Quaker Oats 2 cups flour (CRUCIAL INGREDIENT)

1. Cream the butter. Add sugars and vanilla and mix well. 2. Add eggs and mix well. 3. Add dry ingredients and mix well. 4. Drop onto a cookie sheet in rounded tsp heaps. 5. Bake at 350F for 15-18 minutes or until done. They should be chewy when warm, but harden after they’re cool. They do have the tendency to break when removing them from cookie sheets. If you are using an air-bake cookie sheet, try removing them at 16 minutes, and let them cool (yet still baking) outside the oven for a better consistency. From Nina Beaumont… https://www.ninabeaumont.com

Nina Beaumont was born in Salzburg, , home to Mozart and the Von Trapp family. For many years, she was a translator and editor based in Seattle. She now lives in Austria and is thrilled to be back working full time on her European-set historical romances.

Vanilla crescents are the quintessential Austrian Christmas cookie, but they are also popular in the countries that were part of the Austro-Hungarian Empire (, , Poland, , and ). These cookies (along with the crescent-shaped ) originated in after the end of its wars with the Ottoman Turks. The shape was taken from the crescent moon, which was on the Turkish banner. Another legacy of these wars with the Turks was coffee.

VANILLEKIPFERL (Austrian Vanilla Crescent Cookies)

2 cups all-purpose flour 1 cup unsalted butter, room temperature (don’t melt it) 1 cup ground or walnuts or almonds 1 packet or 1-1/2 tsp vanilla sugar ¾ cup powdered sugar OPTIONAL: 2 egg yolks or 1 very large yolk

To dust the cookies: ½ cup powdered sugar 1 packet or 1-1/2 tsp vanilla sugar

1. Place all ingredients in a large bowl and combine using the kneading attachment of your mixer at a low speed, keeping dough as cool as possible. 2. Without egg yolks, the dough will be dry and a bit crumbly. OPTIONAL: adding egg yolks makes the dough easier to work with, but it changes the texture and makes it harder; Austrians generally consider this a no-no, and I’m just including this suggestion if you are a novice baker) 3. Roll the dough into one or two logs, wrap with plastic food wrap, and chill for an hour (longer is fine, too). 4. Cut the dough into thin slices. Roll the slices and shape them into crescents. Place the crescents on a cookie sheet lined with parchment. 5. Bake on the middle rack in an oven preheated to 350° for 12 to 15 minutes. Don’t let them get brown. 6. Combine powdered sugar with vanilla sugar and cover the crescents with the sugar while they are still hot. Some bakers like to roll the crescents in the sugar, but they can break easily. I prefer to use a very fine sifter or a tea strainer (which is why I like to grind the vanilla sugar) because I like the crescents with just a fine dusting of sugar, which usually sticks very well due to the high fat content (please don’t ask how many calories these things have). From Sydney Jane Baily… https://sydneyjanebaily.com

USA Today bestselling author Sydney Jane Baily writes historical romance set in Victorian England, late 19th-century America, the Middle Ages, the Georgian era, and the Regency period. Enjoy her happily-ever-after stories with engaging characters, attention to period detail, and passionate romance with a touch of intrigue.

I chose this cookie for the Christmas collection because of its ginger and nutmeg. “Fairing” is the term for a treat bought at a fair, used at least since 1574, and as a particular type of ginger biscuit (cookie) since F.T. Elworthy’s “West Somerset Word-Book” (1888). This particular fairing is also called “by the better class ‘gingerbread nuts.’” The baker Furniss of Truro (Cornwall, England) says they’ve been making fairings at least since 1886.

CORNISH GINGER FAIRINGS

1/2 cup butter 1-3/8 cups self-rising flour (or substitute with 1-3/8 cups reg. flour pus 2 tsp baking powder) 3/8 cup soft brown sugar 1 T golden syrup (or maple syrup or agave syrup) 1 tsp ginger 1/2 tsp nutmeg pinch of salt

1. Preheat oven to 375°. 2. Grease a baking tray or line with parchment paper. 3. Beat together the butter and sugar. 4. Add the syrup. Mix well. 5. With a fork or whisk, stir together the dry ingredients. 6. Add to mixture and blend well. 7. Divide into walnut-sized balls, place each on the tray, and press flat. 8. Bake for approximately 15 minutes or until dark-golden brown with a rustic surface.

Enjoy! From Tanya Anne Crosby… https://www.tanyaannecrosby.com

New York Times bestselling author Tanya Anne Crosby is a five-time nominee for a Romantic Times Career Achievement Award. She is best known for stories charged with emotion and humor and filled with flawed characters. Tanya has written for Kensington Publishing, Harlequin, and Avon Books/Harper Collins, where her fifth book “Once Upon a Kiss” launched the Avon Romantic Treasures line. She lives with her husband, two very spoiled labs and two ex- stray cats in northern Michigan and grew up in Charleston, South Carolina. Her favorite color is green. She once tried to change her name to Anne (in the third grade) and has a dual citizenship (U.S. and Spain), which she fully intends to put to good use now that the kids are grown and have their own cars.

This is an old Southern recipe for Pecan Jumbles that’s super easy to do. Even I can’t mess these up!

PECAN JUMBLES

1/2 cup soft shortening (part butter) 1/2 cup sugar 1 egg 1 tsp vanilla 1-1/2 cup sifted self-rising flour 2 cups chopped pecans

1. Mix all ingredients. 2. Drop rounded teaspoons of dough about two inches apart on a lightly greased baking sheet. 3. Bake at 375° until browned (eight to ten minutes). 4. Remove from oven while cookies are still soft. Cool and remove from the baking sheet.

From Terri Brisbin… https://www.terribrisbin.com

USA Today bestselling author Terri Brisbin is also a wife, mom, Grammy and dental hygienist when not writing her sexy, compelling historical and paranormal romances.

My daughter-in-law and I decided we should make one year and I found this recipe for a gingerbread version. Though not specifically a “Christmas” cookie, the lovely aromas of the spices baking make me think it is!

GINGERBREAD BISCOTTI

2 eggs 1/2 cup sugar 1/4 cup oil 1-3/4 cups flour 1-1/2 tsp baking powder 1 tsp ginger 1 tsp cinnamon 1/2 tsp cloves 1/4 tsp nutmeg 1/4 tsp salt

1. Preheat the oven to 350° and lightly grease or parchment a baking sheet. 2. Combine and beat in a large bowl: eggs, sugar, and oil. 3. In another bowl: sift together flour, baking powder, ginger, cinnamon, cloves, nutmeg and salt. 4. Add dry ingredients to egg mixture. Beat just until combined. 5. Turn dough out onto floured surface and knead ~10 times until the dough holds. 6. Divide dough into two. Shape each into a 10” by 3” log. Flatten logs gently and place on prepped backing sheet, 7. Bake for 25 minutes then remove. Lower oven temp to 300° while cooling logs for 10 minutes. 8. Cut logs into 1/2 inch diagonal slices and place back on baking sheet cut-side-down. 9. Bake for an additional 10 minutes, turning the slices once. 10. Cool and eat! (I love dipping them in my hot tea…!)

Wishing you a warm and wonderful holiday season!

Season’s Sweetings From your favorite Historical Romance authors

Season’s Sweetings Compilation © 2020 Glynnis Campbell

This is an exclusive reader gift and not available for purchase.

Cover by Richard Campbell Layout and design by Amy Atwell, Author E.M.S.