Click on book to visit Amazon
SLEIGH BELLS AT MOONGLOW is the eleventh book in the Moonglow Christmas series by Deborah Garner. This annual holiday novella brings Christmas magic to the reader, and each year I eagerly await its arrival. Snuggled up beneath a quilt, with hot cocoa and cookies to enjoy, and a roaring fire to read next to, evokes the coziness of this series! Protagonist Mist brings a sense of peace to everyone she encounters and embodies the giving spirit of Christmas. I loved that her young daughter, Rain, is becoming a part of the traditions at the Timberton Hotel in Montana. It brings a charming wide-eyed innocence, seeing the delightful traditions—new and old—through the eyes of children. Ms. Garner knows how to write strong descriptive scenes, so that the reader experiences the smell of fresh evergreen boughs, feel the chill from the falling snow, taste the cinnamon and sugar glazing crunchy walnuts, hear the jingling of sleigh bells, and see the festive decorations adorning the tree. If you’re looking for a sweet holiday read to usher in the holidays, Sleigh Bells at Moonglow is the perfect short book to curl up with!
With hotelkeeper Betty hosting the town’s annual cookie exchange, there are loads of delicious mentions of cookies and treats throughout the story. And, best of all, there are numerous cookie recipes included at the back of the book… it’s like a mini cookbook and all sound equally tempting! I’m delighted that my recipe for Cherry Bell Christmas Cookies is included in Sleigh Bells at Moonglow and I’m sharing it here. Starting with a simple almond-flavored sugar cookie base, cutout rounds of cookie dough are folded to resemble a bell, with halved maraschino cherries added for the clapper. These cookies will bring a touch of nostalgia to any holiday cookie platter along with a cheerful splash of color. And a hint: Santa and his elves will love a plateful of these cookies as well!
Synopsis
Christmas in the small Montana town of Timberton is always filled with heartfelt camaraderie, exquisite cuisine, and holiday cheer. An old-fashioned sleigh ride through the forest this year promises to bring plenty of joy as well as a sense of community for both visitors and townsfolk as they celebrate the season.
Resident artist and chef, Mist, always finds a way of bringing inspiration to those around her. Add in the traditional Christmas Eve feast in the Moonglow Cafe and the sweet gathering for Betty’s Cookie Exchange, and it’s guaranteed to be a holiday to cherish. As always, no one leaves Timberton without renewed hope for the future.
A special thanks to Deborah Garner for offering a print copy of SLEIGH BELLS AT MOONGLOW to one lucky winner! Contest ends December 7, 2025 at 11:59 pm PST and is limited to U.S. residents only. Please use the KingSumo box located below the recipe to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)
Makes approximately 24 cookies
- 3/4 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon almond extract
- 1/2 teaspoon sea salt
- 1-3/4 cup all-purpose flour
- 12 maraschino cherries halved and patted dry
- 1/2 cup + 2 tablespoons confectioners’ sugar
- 1/2 teaspoon meringue powder optional
- 2 teaspoons cool water
-
In the bowl of a stand mixer, beat the butter until creamy on medium speed. Add in the granulated sugar and beat until the mixture is light and fluffy, about 3 minutes.
-
Beat in the egg yolk and almond extract.
-
Turn the mixer to low and mix in the salt and the flour, scraping down the sides of the bowl as needed. Mix just until combined.
-
Form the dough into a disk and wrap with plastic wrap. Refrigerate for at least 4 hours or overnight.
-
Allow the dough to sit at room temperature for 30 to 45 minutes, then preheat the oven to 375 degrees (F).
-
Line 2 baking sheets with parchment paper.
-
Roll the dough out on a well-floured surface to 1/8- to 1/4-inch thick and, using a cookie cutter, cut into 2-1/2 to 3-inch rounds. Transfer onto the prepared baking sheets. Re-roll scraps and repeat the process two times.
-
To form the rounds of dough into bell shapes, fold two edges of the upper half of the cookie over to the middle, overlapping somewhat. The top of the cookie should be narrow, and the bottom half should be wide. Refrigerate the shaped cookies on the baking sheet for 10 minutes, then place the halved cherries on the wide bottom half, just below the fold, to resemble a bell clapper.
-
Bake the cookies for 10 to 12 minutes, until the edges are barely golden brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
-
Stir the confectioners’ sugar, meringue powder (if using), and the water together until completely smooth. You want the icing to be thick. Place the icing into a piping bag fitted with a size 3 round tip.
-
Outline the completely cooled cookies to resemble a bell, leaving the center fold line un-iced. Allow the icing to dry for at least 8 hours to harden.
-
Store leftover cookies in an airtight container with waxed or parchment paper between the layers, at room temperature for up to three days.
Pin to Pinterest:
Unfortunately it’s finally time to end my Cinnamon & Sugar blog, and I’m grateful to end it with such an uplifting and inspirational book like Sleigh Bells at Moonglow! Sending my best wishes for a wonderful holiday season to each and every one of you!
It’s been a terrific (almost) eleven years getting to know you and so many wonderful authors plus trying out so many new recipes. I’ll be keeping the website “live” for at least another four years (that’s how long I’ve paid all the necessary fees associated with the blog website host), so you’ll have access to the recipes and the book reviews. Plus it gives me the opportunity to reevaluate or put up an impromptu post should the muse strike. I’ll be keeping my Cinnamon & Sugar Facebook page live and will occasionally share news from my books and other authors on it.
I truly appreciate the love and support each and every one of you have shown for my blog. If you’d like to keep in touch, please follow my Cinnamon & Sugar Facebook page, my author Facebook page, or subscribe to my author newsletter by clicking on the links below:
Cinnamon & Sugar Facebook Page
Kim Davis Author Facebook Page
