Married at Midnight

By: Gerri Russell

Ellie pressed up on her toes and brought her lips to his, knowing to the core of her being that there really was such a thing as happily ever after.


Gingerbread Cookies

1/2 cup butter, softened 3/4 cup packed dark-brown sugar 1/3 cup molasses

1 large egg

2 tablespoons water

2 2/3 cups all-purpose flour 2 teaspoons ground ginger

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon each ground cinnamon, nutmeg, and allspice

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses, egg, and water. In a separate bowl, combine flour, ginger, baking soda, salt, cinnamon, nutmeg, and allspice; add to creamed mixture and mix well. Divide dough in half. Cover and refrigerate 30 minutes or until easy to handle.

Preheat oven to 350 degrees. On a lightly floured surface, roll out each portion of dough to 1/8-inch thickness. Cut with a floured 4-inch cookie cutter, or cut into side and roof pieces for a gingerbread house. Place 2 inches apart on greased baking sheets. Reroll scraps.

Bake 8–10 minutes or until edges are firm. Remove to wire racks to cool completely. Decorate as desired.

Yield: About 2 dozen cookies or 1 gingerbread house


With the deepest appreciation to my fabulous Montlake team: Maria, Melody, Robin, Hai-Yen, Jessica, Mikyla, Ahn, and Marlene. I am eternally grateful to each of you. And to my agent, Pamela Ahearn, thank you for your guidance and your friendship.

Thank you, also, to a very special group of women: Sheila, Stephanie, Julie, Jolene, and Denise. I cannot express how grateful I am to all of you for taking care of my hands while I pushed a little too hard for a little too long. I am blessed to have you all as part of my care team.

Finally, to my readers: You do me the greatest of honors by reading my books. I appreciate you so very much.

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