Something Sweet for the Season!

Blog Hop buttonI have been thoroughly enjoying participating in Collette Cameron’s 1-year anniversary blog hop! Thank you so much everyone who’s followed me either here or on Twitter or Facebook; it has been such a pleasure to meet more readers and writers! You can meet everyone in the blog hop and enter to win here – Enter the Rafflecopter giveaway here!

My publishing journey is only 6 months in. I’ve been writing since I was a kid, but Feeling Lucky came out last June. It’s been a rollercoaster ride so far, and the car is just cresting the next hill!

The amount of support and encouragement has just been mind-boggling! My publisher, Debby Gilbert of SoulMate Publishing, was very patient as I worried through the process for the first time, Romona Lockwood graciously submitted multiple cover suggestions, and Molly Herwood gave all my students a good laugh with her thorough editing! I’ve gotten help from David Frantz for bookmarks, Mary Roberts for giveaways, Chris Demmons for internet development, and Candida Martinelli for a darling book trailer.

My family, particularly my brothers, have been supportive very step of the way. I guess they’re just born romantics though my brother Jack swears I make him sound a cad for including all his jokes! My brother Sam has been a font of marketing wisdom, including creating the trailer for my next book due out in June! My sister-in-law Katie stars in that video. Sam is the one who reminded my of a great accompaniment to strawberries. Have some shortbread while you peruse the rest of the blog hop!

  • 1 stick butterberrycookie
  • 1/2 cup sugar
  • 1 egg
  • pinch salt
  • pinch flavoring like cinnamon, nutmeg, lemon zest
  • 1 1/2 cup flour

Cream butter and sugar well. Stir in egg. Combine dry ingredients separately, then add to wet. Can add taste of vanilla or other flavoring, but may have to increase flour to bread dough consistency.

Press across bottom of 9×9 pan. Can also press into mold or stamp out rounded drops. Bake at 350 degrees till lightly browned.

Mine differs from traditional shortbread because it has an egg, but I find it just holds together better that way. Enjoy!

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