Sweet read and a recipe

Here at Write Despite, we really like baked goods and pastry, which is why Sarita Leone is a perfect guest blogger. Sarita loves happy endings—in life and on the page. The lead character of her new book? A baker.

Sarita’s story is part of The Wild Rose Press’ upcoming Christmas Cookies Series. Each book features a holiday recipe. Sarita spotlights the delectable snickerdoodle. Snickerdoodle Snowmen is available November 3. 

More from Sarita:

When I heard about The Wild Rose Press’ Christmas Cookie Series, I immediately remembered all the wonderful hours I’ve spent baking holiday cookies. Baking is one of my passions, so there was no doubt in my mind I’d submit a story to this special series. 

But how to pick just one cookie? A tough one, that. I mean, let’s face it there are so many yummy recipes to choose from! But in the end it came down to a matter of comfort. Snickerdoodles seem so warm and inviting, such a comfortable and comforting cookie. So, I pulled out my recipe and baked a batch—just for inspiration, you know. 

It worked, because the longer I rolled dough balls and pulled perfectly crinkled cookies from the oven, the more I liked the idea of writing about dreamers, the snowy Alaskan wilderness, and romance beneath the Northern Lights. Before I’d washed the cookie sheets, I had a good idea where this unlikely couple would end up. And that, the ending, is a bit of a wintery surprise! 

I loved writing this story, and I’m hoping it will bring warmth and holiday cheer to readers. It releases on November 3 but is already available for pre-order from Amazon.

And in case anyone wants to bake their own snickerdoodles, I’ve included my recipe.

Thanks so much for having me here today!  

Snickerdoodles

1 cup shortening
1 ½ cups sugar
2 eggs (egg substitute is fine)
2 ¾ cups sifted flour
2 t cream of tartar
1 t baking soda
½ t salt

Combine shortening and sugar until well mixed and fluffy. 

Add the rest of the ingredients, mix well. 

Roll dough between your palms to form balls. 

Combine 2 tablespoons sugar and 2 teaspoons cinnamon in a small bowl. 

Roll each ball in the cinnamon sugar mixture. 

Bake about 10 minutes or until lightly golden brown.