Closer than I liked.
Find out what happens next in the second Snug Harbor mystery, Inked Out, coming soon. Reserve your copy here for a chance to name a character in Max's next adventure! Get the details at Karen’s web site… and while you're there, be sure to join Karen's Readers' Circle and download your free book!
<<<<>>>>
Recipes
Max’s Favorite Coconut Cookies
Ingredients:
1 cup shredded coconut
1 cup self-rising flour
1 cup sugar
1 egg
1/2 cup melted butter
Instructions:
Preheat oven to 350F. Mix the dry ingredients together. Stir in the egg and then the butter with a wooden spoon, then work the dough together with your fingers.
Form walnut-sized balls with your hands (do not add more flour; they will feel greasy). Arrange on an ungreased baking pan, about two inches apart, and bake for 10 minutes. (Bake for a minute or two less for chewier cookies!)
Brown Sugar Shortbread Cookies
Ingredients:
3/4 cup butter
3/4 cup soft or light brown sugar
2 cups plain flour
pinch of salt
Additional brown sugar to coat rolls
Instructions:
Preheat oven to 350F.
Cream butter and sugar together with an electric mixer. In a separate bowl, whisk salt into flour, then add flour mixture to creamed butter and sugar and mix into a firm dough.
With your hands, knead the dough together and then form into two rolls, about 1 ½ inches in diameter.
Sprinkle brown sugar on wax paper, and roll the dough up in the paper, coating the roll with the sugar. Chill wrapped dough rolls in the refrigerator for at least 30 minutes, preferably longer (the dough should be firm).
Unwrap the dough rolls one at a time (keeping each roll in the fridge until you are ready to bake it) and slice each roll into 3/16-inch disks. Arrange the disks on an ungreased cookie sheet and bake until the brown sugar around the edges colors, between 15-25 minutes, depending on how chilled the dough is.
Raspberry Meltaways
Ingredients:
Cookies
1/2 cup unsalted butter, softened
1/3 cup confectioner's sugar, sifted
1/2 teaspoon vanilla extract
1 cup flour
2 tablespoons custard powder*
Confectioner's sugar, for dusting
*If you can't find custard powder, substitute 2 tablespoons of cornstarch mixed with 2 teaspoons of vanilla extract and a pinch of fine salt. Alternately, you can use instant vanilla pudding mix.
Raspberry Filling
1/4 cup unsalted butter, softened
1/4 teaspoon vanilla extract
3/4 cup confectioner's sugar, sifted
6 frozen raspberries, thawed
Instructions:
Cookies
Preheat oven to 325F and line 2 cookie sheets with parchment paper.
With an electric mixer, cream butter, sugar and vanilla until light and fluffy.
Sift flour and custard powder over creamed butter and sugar, and stir by hand with a wooden spoon until ingredients are just combined and a soft dough forms.
Form 30 balls, using 1 heaping teaspoon of dough per ball, and place on baking sheet, with room between balls to allow cookies to spread. Using a fork dipped in flour, lightly flatten each ball until dough is 1/3 inch thick. Bake for 15 to 20 minutes or until cookies are light golden. Cool on pan for 10 minutes, then transfer to a wire rack to cool completely.
Raspberry Filling
While cookies are cooling, make the raspberry filling. Using an electric mixer or whisk, beat softened butter in a bowl until light and creamy. Beat or whisk in vanilla. Add confectioner's sugar, and whisk until well combined, then stir in raspberries.
Assembly
Spread the flat side of one cooled cookie with one teaspoon of filling, then sandwich with a second cookie. Repeat with remaining cookies and filling, and serve dusted with confectioner’s sugar.
Chocolate Toffee Bars
Ingredients:
2 1/3 cups all-purpose flour
¼ teaspoon salt
2/3 cup light brown sugar
¾ cup butter
2 eggs, slightly beaten
2 cups semi-sweet chocolate chips, divided
1 14-ounce can sweetened condensed milk
8-ounce package toffee bits, divided
Instructions:
Preheat oven to 350 degrees F. Prepare a 9x13" baking pan by greasing it or lining it with parchment paper. Combine flour, salt and brown sugar in a large bowl, then cut in the butter with a pastry blender or fork until the mixture is crumbly. Add the eggs and stir to incorporate, then mix in 1 1/2 cups of chocolate chips.
Set aside 1 1/2 cups of the dough, and press the remaining dough into the 9x13'' baking pan. Bake for 10 minutes.
Remove pan from oven and pour the sweetened condensed milk over the warm baked crust, gently spreading it into an even layer. Reserve 1/3 cup of the toffee bits; sprinkle the remaining toffee bits evenly over the condensed milk layer. Dollop the remaining dough over the toffee bits, and sprinkle with remaining chocolate chips and toffee bits.
Bake for 25-30 more minutes, or till golden brown, and cool completely before cutting into bars and serving (if you can wait that long). Store bars covered, preferably in the fridge.
More Books by Karen MacInerney
To download a free book and receive members-only outtakes, giveaways, short stories, recipes, and updates, join Karen’s Reader’s Circle at www.karenmacinerney.com! You can also join her Facebook community; she often hosts giveaways and loves getting to know her readers there.
And don’t forget to follow her on BookBub to get newsflashes on new releases!
The Snug Harbor Mysteries
A Killer Ending
Inked Out (Winter 2020/2021)
The Gray Whale Inn Mysteries
Murder on the Rocks
Dead and Berried
Murder Most Maine
Berried to the Hilt
Brush With Death
Death Runs Adrift
Whale of a Crime
Claws for Alarm
Scone Cold Dead
Anchored Inn
Gray Whale Inn Mystery #11 (2021)
Cookbook: The Gray Whale Inn Kitchen
Four Seasons of Mystery (A Gray Whale Inn Collection)
Blueberry Blues (A Gray Whale Inn Short Story)
Pumpkin Pied (A Gray Whale Inn Short Story)
Iced Inn (A Gray Whale Inn Short Story)
Lupine Lies (A Gray Whale Inn Short Story)
The Dewberry Farm Mysteries
Killer Jam
Fatal Frost
Deadly Brew
Mistletoe Murder
Dyeing Season
Wicked Harvest
Sweet Revenge (Summer 2020)
Cookbook: Lucy’s Farmhouse Kitchen
The Margie Peterson Mysteries
Mother’s Day Out
Mother Knows Best
Mother’s Little Helper
Wolves and
