Cookies and Scream (A Cookie Cutter Shop Mystery)
Page 29
“I couldn’t put you through such an embarrassing experience,” Olivia said. She kissed him on the tip of his nose. They were about the same height, so she didn’t have to reach.
“Thank you for saving my dignity. And for the kiss, which I feel honor bound to return.” And he did. “To be continued,” Del said. “Livie, I got worried when you didn’t respond to my calls. I missed you so much and I found I really enjoyed talking over the Lisa situation with you. Well, enjoyed might be too strong a word to use about discussing Lisa. I guess what I’m trying to say is . . . I like being with you and I like talking things over with you. Maybe we could . . . do that more? I mean . . .”
Olivia laughed gently. “Does this mean you’ll share more with me about your cases?”
“Well . . .”
“That’s articulate enough for me.” Olivia smiled and hugged him tight.
Recipes
Tangerine Cardamom Shortbread
1 cup unsalted butter, soft
½ cup sugar
1 tablespoon freshly grated tangerine zest, chopped (Use organic tangerines and scrub well.)
½ teaspoon tangerine flavoring (or orange flavoring)
½ teaspoon vanilla
2½ cups flour
½ teaspoon cardamom (or up to 1 teaspoon, if you like a stronger flavor)
Heat oven to 350°F.
In a large mixing bowl, combine softened butter, sugar, tangerine zest, tangerine flavoring, and vanilla. Beat at medium speed until creamy. Add flour and cardamom. Beat mixture until coarse crumbs form.
If you are using ceramic shortbread pans, follow directions or divide the dough evenly and press into two 9-inch, ungreased round baking pans. Bake for 20 to 25 minutes or until edges are a light golden brown. Cool for 10 minutes, then cut into 16 wedges per pan. Cool in pans for 1 hour.