by Susan Wiggs
“That’s impossible,” she said. “Completely and utterly impossible.”
“Sounds funny, coming from a girl who saved the library.”
“You are giving me way too much credit. It was you, Eddie—”
“Nope. People didn’t pitch in because of me. They did it because of you.”
“I don’t want to be that important,” she insisted.
“Moe.” He gently touched her cheek, caught a tear she didn’t realize she’d shed. “You don’t get to choose.”
“The real miracle is what Christmas did to this town,” she said, “and what it does to people’s hearts, year in and year out, all over the world. You know I’m right.”
“Fine, you’re right. Now, back to what I was saying a few minutes ago…”
Her breath caught. Somehow she knew. But she was afraid to think it consciously, afraid she might be wrong. Yet she couldn’t stop the hopes and prayers from leaping up in her heart. Please, she thought. Oh, please, ask me.
He laughed softly, bent down and brushed a kiss against her forehead. “I’m getting to that.”
Oh. She hadn’t realized she’d spoken aloud. In the past year, she’d grown much less guarded and prone to blurting things out. Still, she flushed deeply, though she couldn’t suppress a goofy, crazy-in-love grin. “Getting to what?”
“You’re going to make me say it, aren’t you?”
“Every word.”
“This could take a while, then. Because, see, I’ve been wanting to ask you for a long time. I spoke with your father, and he’s good with this. Not that it would stop me if he disapproved.”
“My father would never disapprove of something he knows I want with all my heart.”
“You’re getting ahead of me,” Eddie said. “I had this long speech all planned out, and I wrote you a song, too, just for you.”
“You what? You wrote me a song?”
“Just for you. I think you’re gonna like it, too.”
“Boy, I hope you know CPR,” she said. “Because I am dying. Right here, right now.”
“Okay, in that case, here’s the short version.” He sank down on one knee. “I love you, Maureen Davenport. I first fell in love with you when you locked me in the library to write that song. It was…you were amazing, Moe. You were the first person to make me show you who I really am. And then I knew it was forever when you brought my family here. I couldn’t figure out why the hell you’d do that, except that you care so much. You cared enough to challenge me and piss me off and make me be better than I am. And that’s how I always want it to be. So what do you say?”
Her voice was gone, washed away by wonderment and drenched in tears.
“A simple yes will do,” he urged her, standing up and pulling her into his arms.
“Yes,” she managed to whisper. “Yes, forever.”
Appendix
The Avalon Free Library Cookie Exchange Recipe Book and Sing-Along
Table of Contents
1. Jane Bellamy’s Mint Meltaways
2. Eddie’s “Shut Up and Sing” Blues Bars
3. Fairfield House Eggnog Cookies
4. Inn at Willow Lake Snow Day Cookies
5. Sky River Bakery Chocolate Crinkles
6. Romano Family Biscotti di Natale
7. Bo Crutcher’s Potato Chip Cookies
8. Noah Shepherd’s “Roll Over” Dog Biscuits
9. Polvorones (Mexican Wedding Cakes)
10. Christmas Cookie Cut-Outs
11. Daisy Bellamy’s “May the Best Man Win” Molasses Cookies
Jane Bellamy’s Mint Meltaways
My old family recipe was a secret, until we realized everybodyelse knew about this perfect pairing of chocolate and mint.
Ingredients (48 cookies)
¾ cup butter
1 ½ cups brown sugar
2 tablespoons crème de menthe liqueur or water
12 ounces bittersweet chocolate chips
2 eggs
2 ¾ cups flour
½ teaspoon salt
1 ¼ teaspoons baking soda
24 Andes Mints
Directions
Preheat oven to 350ºF.
In a saucepan, melt together the butter, brown sugar, and crème de menthe liqueur (or water), stirring occasionally.
Add the chocolate chips and stir until melted. Let stand 10 minutes to cool. Add the remaining ingredients and combine with a spatula to form a soft dough.
Wrap the dough and chill at least 1 hour.
Roll the dough into 1½-inch balls and place on a lightly greased cookie sheet, leaving ample space between the dough balls. Bake 8 to 9 minutes.
Remove the cookies from the oven, and on top of each cookie, place half of an Andes Mint. Allow the mint to melt and then swirl with the back of a spoon.
Song Suggestion:
“Silver Bells,” performed by The Supremes
Eddie’s “Shut Up and Sing” Blues Bars
Even a nonbeliever knows better than to refuse a Christmas cookie. Nobody ever said a skeptic has to be stupid. However, these are even better when baked by a true believer.
Ingredients (28 bars)
Crust
2 cups (approx. 8oz.) salted pretzels, finely crushed
¼ cup sugar
½ cup butter, melted
Filling
4 eggs
1 ½ cups sugar
¼ cup flour
½ teaspoon baking powder
4 teaspoons plus 1 tablespoon fresh lime zest
½ cup frozen margarita mix concentrate, thawed
4 tablespoons powdered sugar
Directions
Preheat the oven to 350ºF.
Line a 9x13 inch baking dish with foil, allowing the foil to hang over the short sides. Lightly butter the top of the foil.
In a mixing bowl, combine the pretzels, sugar, and butter. Firmly press into the prepared dish. Bake until the crust is firm, about 10 minutes; remove from the oven.
Beat the eggs, then add sugar, flour, baking powder, and 4 teaspoons lime zest. Slowly add margarita mix.
Pour filling over the crust; bake 18-22 minutes or until the top is golden brown and the filling is set.
Let cool at least 1 hour. Just before serving, combine remaining lime zest and powdered sugar. Sprinkle over the top; cut into bars.
Song Suggestion:
“Hallelujah,” performed by Jeff Buckley
Fairfield House Eggnog Cookies
It’s every man for himself at the boardinghouse. Best to make things in big batches.
Ingredients (72 cookies)
Cookies
2 ½ cups flour
1 teaspoon baking powder
½ teaspoon ground cinnamon
1 tablespoon freshly grated nutmeg
1 ¼ cups sugar
¾ cup butter, softened
½ cup eggnog
1 teaspoon vanilla
2 egg yolks
1-2 teaspoons rum extract or rum (optional)
Glaze
2 cups powdered sugar
4 tablespoons eggnog
around 1 teaspoon grated nutmeg
Directions
Preheat oven to 325ºF.
Combine flour, baking powder, cinnamon and nutmeg.
Beat together sugar and butter until creamy. Add eggnog, vanilla, egg yolks, and rum (if using); beat until smooth. Add flour mixture and beat to combine. Drop by teaspoonfuls 1 inch apart onto ungreased cookie sheet.
Bake 20 to 23 minutes until bottoms turn light brown.
Combine powdered sugar and eggnog. Drizzle over cookies. Before glaze dries, grate a pinch of fresh nutmeg over each cookie.
Song Suggestion:
“Christmas Song” by Jethro Tull
Inn at Willow Lake Snow Day Cookies
When snowed in, rummage around in the back of the pantry and dig out all the one-time-use ingredients, like cream of tartar and almond extract. This recipe will help polish them off.
I
ngredients (48 cookies)
2 ¼ cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup butter, softened
1 ½ cups powdered sugar
1 egg
4 teaspoons orange zest
1 tablespoon orange juice
1 teaspoon almond extract
1 ½ cups dried cherries, chopped
½ cup chopped pistachios
4 ounces white baker’s chocolate, melted
Directions
Preheat oven to 375ºF.
In a medium bowl, stir together all-purpose flour, baking soda, and cream of tartar.
In a large bowl, beat butter with electric mixer for 30 seconds. Slowly add powdered sugar. Beat constantly until combined, scraping sides of bowl occasionally. Beat in egg, orange peel, orange juice, and almond extract. Mix in flour. Fold in cherries and pistachios.
Form dough into two rolls about 12 inches long. Chill in the refrigerator until firm enough to slice, about 1 hour.
Cut rolls into ½-inch slices, placing 2 inches apart on greased cookie sheets or ungreased parchment paper. Bake for 8 to 10 minutes or until the edges are firm and slightly golden brown. Transfer cookies to wire racks; let cool.
Drizzle each cookie with a small amount of melted white chocolate.
Song Suggestion:
“Rock and Roll Christmas” by George Thorogood and the Destroyers
Sky River Bakery Chocolate Crinkles
These cookies have a double shot of chocolate and espresso, helpful for staying up late on Christmas Eve.
Ingredients (48 cookies)
½ cup vegetable oil
4 squares unsweetened chocolate, melted
2 cups sugar
2 cups flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons finely ground espresso
4 eggs
2 teaspoons vanilla
1 cup powdered sugar
Directions
Preheat oven to 350ºF.
Mix oil, chocolate, and sugar. In a separate bowl, sift together flour, baking powder, salt, and espresso.
When chocolate mix is slightly cooled, beat in eggs one at a time. Mix in vanilla. Slowly add dry ingredients, mixing until dough forms. Chill 1 hour.
Roll dough into 1-inch balls and roll in powdered sugar. Place 2 inches apart on greased baking sheets. Bake 10-12 minutes, until edges are firm and the centers remain moist.
Song Suggestion:
“Dobry Vechir Toby,” a traditional old-world carol
Romano Family Biscotti di Natale
These are baked twice in the traditional fashion, and must be consumed with a perfect cup of coffee.
Ingredients (70 biscotti)
½ cup butter
2/3 cup sugar
3 eggs
½ teaspoon almond extract
½ teaspoon vanilla extract
2 ¼ cups flour
2 ½ teaspoons baking powder
½ cup chopped almonds
¾ cup candied fruit of your choice, finely chopped
1 tablespoon grated orange peel
12 ounces white or dark chocolate, melted
Directions
Preheat oven to 350ºF.
In a large bowl, beat butter and sugar until creamy. Add eggs one at a time, beating one minute between eggs. Mix in extracts. Then add flour and baking powder, mixing until blended. Fold in almonds and fruit.
On a floured board, form dough into two logs. Place each log on a parchment-lined baking sheet and flatten slightly.
Bake for 25 to 30 minutes. Cool slightly, cut diagonally into ½-inch slices. Return biscotti to the oven for another 7 to 10 minutes, until crisp. When cool, dip one end of each biscotto into melted chocolate. Lay on wax paper until chocolate is set.
Song Suggestion:
“Adeste Fidelis,” performed by Andrea Bocelli
Bo Crutcher’s Potato Chip Cookies
Further proof that anything can be improved by the addition of potato chips. But don’t tell anyone about the secret ingredient. Just watch them disappear.
Ingredients (30-40 cookies)
1 cup white sugar
1 cup brown sugar
1 cup shortening
2 eggs
1 teaspoon vanilla
1 teaspoon baking soda
2 ½ cups flour
2 cups potato chips, coarsely crushed
6 ounces butterscotch-flavored chips
Directions
Preheat oven to 350ºF.
In a large bowl, combine the sugars, shortening, eggs and vanilla. Add dry ingredients, mixing well. Stir in crushed potato chips and butterscotch chips.
Drop by rounded spoonfuls onto a lightly buttered cookie sheet.
Bake 10 to 12 minutes, or until edges are firm and lightly browned. Cool on a wire rack.
Song Suggestion:
“Have Yourself a Merry Little Christmas” by Twisted Sister
Noah Shepherd’s “Roll Over” Dog Biscuits
Never forget the critters at Christmas.
Ingredients (24 biscuits)
2 cups whole-wheat flour
¾ cup rolled oats
½ cup powdered milk
1 egg, beaten
5 tablespoons vegetable oil
¼ cup water
1 cup applesauce
Directions
Preheat oven to 350ºF.
In a large bowl, combine all ingredients to make a thick dough.
Knead on a lightly floured surface until no lumps remain. Sprinkle with flour, and roll out to ½-inch thickness.
Use cookie cutters or a small drinking glass to cut out desired shape. Place on an ungreased cookie sheet and bake until edges are lightly browned, about 22 minutes.
Let biscuits cool at least 1 hour before serving. Keep remaining treats in an airtight container.
Song Suggestion:
“Christmas is Going to the Dogs” by Eels
Polvorones (Mexican Wedding Cakes)
Un deseo cordial de la navidad para todo el mundo.
Ingredients (36 cookies)
2 cups flour
1 1/3 cup pecans
1 cup butter, room temperature
2 teaspoons vanilla extract
1 cup sugar
½ teaspoon cinnamon
½ cup confectioners sugar
Directions
Preheat oven to 325ºF.
Place flour and pecans in food processor and pulse until nuts are chopped. Add butter and vanilla and process until smooth. Add sugar and cinnamon and process to form a smooth dough, but don’t overprocess.
Form dough into one-inch balls and place on a greased baking sheet. Bake 15-20 minutes, until firm but not brown. Cool on wire racks.
Dust the cooled cookies with confectioner’s sugar through a sifter or strainer.
Song Suggestion:
“The Gift” by Stephanie Davis
Christmas Cookie Cut-Outs
No cookie exchange would be complete without cookies cut and decorated by the little ones. Keep plenty of colored icing and sprinkles on hand. These cookies are very tender, so don’t roll them out too thin, or they’ll break.
Ingredients (About 36 cookies, depending on the size of your cookie cutters)
1 ½ cups butter
1 cup powdered sugar
1 egg
2 teaspoons vanilla
pinch of salt
3 cups flour
Directions
Preheat oven to 325ºF.
Cream the butter at high speed. Add the sugar, egg, vanilla and salt.
Slowly add the flour to form a thick dough. Chill the dough for about an hour.
On a floured surface, roll the dough about 3/8-inch thick and cut out with cookie cutters.
Bake on ungreased cookie sheet for 8-12 minutes, until the edges are light brown.
When cool, have the kids decorate with frosting and sprinkles.
Song Suggestion:
“Deck the Halls,” sung by The Roches
Daisy Bellamy’s “May the Best Man Win” Molasses Cookies
So, okay, you were kind of left hanging at the last moment there. If you think it’s driving you crazy, how do you suppose I feel? Julian and Logan each have their fans. May the best man win.
Ingredients (24 cookies)
¾ cup unsalted butter
1 cup sugar
¼ cup molasses
1 egg
1 ¾ cups flour
½ teaspoon ground cloves
½ teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
½ teaspoon baking soda
Directions
Preheat oven to 350ºF.
Melt the butter; mix well with sugar and molasses.
Beat in the egg, then slowly add the rest of the ingredients, mixing well to create a wet dough.
Line a cookie sheet with foil or parchment.
Drop the batter by scant teaspoons onto the parchment. Leave plenty of space, because cookies will spread.
Bake 8-10 minutes, just until the cookies darken.
Remove parchment from cookie sheet, and let the cookies cool. These cookies are delicious as is, or you can dress them up with a drizzle of lemon icing.
Song Suggestion:
“I’ll Be Home For Christmas,” performed by Nickel Creek
Acknowledgments