ANGELS AT MOONGLOW is the tenth book in the Moonglow Christmas novella series by Deborah Garner. Each holiday season, I look forward to curling up with the newest addition and reading about the charming residents of Timberton, Montana, especially about protagonist Mist. She is the embodiment of the Christmas spirit, and brings a sense of magic to the pages with her pure, sweet nature. Joining her this year is her baby daughter, who brings joy, as only children can, to all those who come to the Timberton Hotel to celebrate the holidays. 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 joyous voices singing carols, and see the festive decorations decorating the tree. The Christmas wonder on the pages is like seeing each new discovery through the eyes of an excited child waiting for Santa’s arrival and the joy of sharing the holiday with friends and family. Angels at Moonglow is the perfect short holiday read to cozy up beneath a comforting quilt, sipping on eggnog or hot cocoa, and immerse yourself for a couple of hours in pure Christmas bliss!
One of the annual traditions at Timberton Hotel is the cookie exchange. Thanks to contributing fans of the author, there are 20 holiday and cookie recipes at the back of the book to try at home, so it’s like getting a mini cookbook along with a Christmas story to usher in the season. I was happy to create the recipe for Sparkling Angel Cookies for the book, and I’m delighted to share it with you here. Starting with a boxed Angel Food cake mix, these light, chewy cookies, with a hint of orange flavor, are a breeze to make. I used coarse sparkling sugar to give the cookies the appearance of newly fallen snow glittering in the sunlight, but any color of sanding sugar can be used to evoke the celebration of any holiday. Not only will your elves gobble these up, but Santa will be sure to linger over his plate of cookies and a glass of milk if you leave these out for him come Christmas Eve!
Amazon Synopsis
The small Montana town of Timberton has always provided a joyful Christmas retreat for visitors as well as those who live in the area. When guests check into the hotel for the holidays, they’re often unaware that resident chef and artist, Mist, has a way of working magic in people’s lives.
This year, an angel ornament project offers guests and local townsfolk a chance to reflect on others in their lives. As always, time spent together, exquisite food, and camaraderie allow guests a chance to trade worries for a sense of peace. One thing is certain: no one leaves Timberton without a renewed sense of hope for the future.
A special thanks to Deborah Garner for offering a print copy of ANGELS AT MOONGLOW to one lucky winner! Contest ends December 15, 2024 at 11:59 pm PST and is limited to U.S. residents only. Please use the Rafflecopter box located below 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!)
Using a boxed cake mix for the base, these light, chewy cookies are a breeze to make.
Makes 3 dozen.
- 1 box Angel Food cake mix
- 1 egg
- 1/3 cup water
- 1/2 teaspoon orange extract
- Coarse sparkling sugar, or your color choice of sanding sugar
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Line a baking sheet with parchment paper. This is a must as the cookies are sticky!
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Add the cake mix to a large bowl. Whisk the egg, water, and extract together, then stir into the cake mix until smooth. Dough will be loose.
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Chill for 1 hour.
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Preheat the oven to 350 degrees (F).
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Using a tablespoon-sized cookie scoop, drop spoonfuls of dough onto the prepared baking sheet. Space them at least 2 to 3 inches apart since these cookies spread.
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Generously sprinkle the tops of the unbaked cookies with sparkling sugar (or your choice of sanding sugar).
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Bake for 9 to 10 minutes, until edges are a light golden color. Remove from oven and cool cookies on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
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Repeat with remaining cookie dough.
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Store leftovers in an airtight container with parchment or wax paper between the layers.
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This will be my last blog post for December as I take some time off to spend time with family and friends. Wishing you and yours a joyous holiday season!
Wow! I never thought of making cookies with Angel Food Cake mix! So simple and pretty! The book cover is gorgeous!
I love angel food cake and now a recipe for cookies.