What it’s about:

Set against the holiday cheer of twinkling lights, costumed carolers, and a festive line of extravagantly decorated boats participating in the annual Christmas boat parade in Newport Beach, California, cupcake caterer Emory Martinez finds that the grinch has crashed the party. Together with her sister Carrie, Emory is catering a delectable feast of holiday cupcakes and cookies aboard a luxury yacht for the new Mrs. Blair Villman and her guests.

Sparks fly when Carrie comes face-to-face with the hostess, who just happens to be Carrie’s high school frenemy, and old grievances are dredged up. Adding fuel to the fire, Blair’s stepson brings his mother, the former Mrs. Villman, to the party. Instead of celebrating holiday cheer, someone seems intent on channeling the Burgermeister Meisterburger and shutting down Blair’s party permanently. When Emory finds a body aboard the yacht, she needs to discover who iced the victim before the Scrooge ruins not only her livelihood but her freedom as well.

Includes delicious holiday recipes.

Click here to purchase for only $0.99 or read for FREE on Kindle Unlimited!

FROSTED YULETIDE MURDER

As a thank you for your support and encouragement this past year, I’m giving away winner’s choice of one of the books in my Cupcake Catering Mystery series. Print is limited to U.S. residents only, all others will receive an ebook copy. Contest ends 12/14/23 and will be announced on this page and an email sent to the winner, so please watch your spam folder. Please use the Rafflecopter below the recipe to enter.

This cookie recipe appears in FROSTED YULETIDE MURDER. I created it to gift several of my friends who must eat gluten-free and dairy-free. The shortbread style base cookie has a bit of a crunch and the creamy almond caramel filling comes together in a flash. If you don’t have dietary restrictions, just substitute regular butter and all-purpose flour instead. How ever you make these, friends and family will appreciate having these included on your dessert table or cookie platter!

Print

Vegan and Gluten-Free Almond Caramel Thumbprint Cookies

Makes 18 cookies

Ingredients

Cookies:

• 1/2 cup vegan margarine, such as Earth Balance
• 2 tablespoons pure maple syrup
• 1/2 teaspoon almond extract
• 1/2 cup (2.2 ounces) confectioners’ sugar
• 1/4 cup (1.1 ounces) cornstarch
• 1/4 teaspoon salt
• 1 1/2 cups (7.6 ounces) gluten-free cup-for-cup flour blend (scoop, shake, then level when measuring)

Caramel:

• 3 tablespoons creamy almond butter or creamy peanut butter
• 1 1/2 tablespoons coconut oil
• 2 tablespoons pure maple syrup
• 1 tablespoon brown sugar
• Pinch of sea salt

Chocolate Drizzle:

• 2 ounces vegan dark chocolate
• Flaky sea salt if desired

Instructions

Cookies:

1. In the bowl of an electric mixer, cream the margarine for 3 minutes. Mix in the maple syrup and almond extract until well combined.
2. Sift together the flour, confectioners’ sugar, cornstarch, and salt, then stir into the margarine mixture.
3. Shape into a ball and wrap in plastic wrap. Refrigerate for 1 hour.
4. Preheat oven to 350 degrees (F) and line a baking sheet with parchment paper.
5. Remove the dough from the refrigerator and allow to sit at room temperature for 20 minutes.
6. Form the dough into 18 equal-sized balls and place on the prepared baking sheet. Using the back of a rounded half teaspoon, make an indentation in the center of the cookie dough ball. If the dough is crumbly, use your fingers to apply pressure to keep cookie intact as you make the indentation. (Different flour blends may impact the texture, whether the dough is cohesive or crumbly.)
7. Bake 15 to 17 minutes, until cookies are barely golden on the bottoms. Remove from oven and, using the back of a rounded half teaspoon, press lightly on the indentation.
8. Allow to cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Caramel:

1. In a 1-cup microwave-safe measuring cup, add the almond butter, coconut oil, maple syrup, sugar, and sea salt. Heat for 30 seconds then stir until smooth.
2. Fill each thumbprint with the caramel. Place filled cookies in the refrigerate to set.

Chocolate Drizzle:

1. Place the vegan chocolate chips in a small microwave-safe bowl and heat in microwave for 30 seconds. Stir until smooth. If needed, heat for additional 10-second increments, stirring well after each cycle.
2. Place in a piping bag or small ziplock bag and snip the corner. Drizzle the chocolate over the cold cookies. Sprinkle with flaky sea salt if desired.
3. Place the cookies in the refrigerator to set. Keep the cookies stored in the refrigerator in an airtight container with parchment or wax paper separating the layers of cookies.

Note:

1. If you don't need to follow a dairy-free or gluten-free diet, you may substitute equal measurements of butter and all-purpose flour.

a Rafflecopter giveaway


In case you missed the Facebook post, There’s still time to enter for a chance to win this book bundle giveaway, including a Kindle! Contest ends 12/31/23.

https://www.bargainbooksy.com/mystery-giveaway-110123/

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If you enjoy newsletter subscriber only giveaways, please consider subscribing to my author newsletter. A new subscriber only Amazon gift card contest will be starting tomorrow (12/9). Sign up here:

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If you’re looking for additional cookies to bake for the holiday season, be sure to check out my Cookie Collection with over 160 FREE cookie recipes, including a few for your furry friends! Click on the graphic to visit:

This will be my last blog post for the year. Thanks for being a part of my life and I look forward to introducing you to new books and authors, and their recipes, in 2024. From my house to yours, have a wonderful holiday season and safe and happy New Year!

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