Candy Cane Murder

Joanne Fluke

 

“Great!” Hannah glanced down at her feline and remembered the reason she’d called Lisa in the first place. “Do you have time to do a quick favor for me?”

 

“What is it?”

 

“I’m going to hold the phone out and I want you to say hi to Moishe. Otherwise he’s going to hop up on the table and kill it while I’m taking my shower.”

 

There was silence for a moment and then Lisa laughed.

 

“Your mother called?”

 

“That’s right. Just let him hear your voice and he’ll calm right down.” Hannah lowered the phone toward her feline and held it out. “Listen to this, Moishe. It’s Lisa.”

 

“Hi, Moishe.” Hannah could hear Lisa’s voice faintly as she held the phone at arm’s length. It sounded tinny and very small, the same sort of voice a mouse might use if mice could speak.

 

Moishe pulled back, away from the sound at first. But then he seemed to realize that the voice was talking to him and he moved closer again.

 

“How are you this morning?” Lisa continued the conversation and Hannah began to smile. Moishe had moved another step closer and he’d started to rub his cheek against the phone.

 

“You’re such a good boy, Moishe,” Lisa said, and Hannah’s cat began to purr. “Did Mommy give you your breakfast yet?”

 

Moishe turned and made a beeline for his food bowl. That surprised Hannah so much, she almost forgot to reclaim the receiver.

 

“Are you still there, Moishe?” Lisa asked.

 

“It’s me,” Hannah said with a grin. It was the first time she’d ever been mistaken for her cat! “Thanks for talking to him, Lisa.”

 

“You’re welcome. Did he know it was me?”

 

“Absolutely. When he recognized your voice, he started to nuzzle the phone and purr. And then you mentioned break— CANDY CANE MURDER

 

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fast and he went straight to his bowl. I think he’s forgotten all about …”

 

“Don’t say it and remind him!” Lisa cautioned, before Hannah could utter her mother’s name.

 

“Right. I’ll see you at the shop in an hour.”

 

Once she’d hung up the phone, Hannah poured herself another cup of coffee and carried it into the bathroom. It was the old carrot and the stick routine. Her mug of hot coffee would sit on the counter by the sink while she took her shower.

 

If she hurried, it would still be hot and tasty when she emerged.

 

If she took too long, it would be tepid. As she stepped in under the steaming spray, she thought about incentives and how well they worked. Money was a powerful incentive and it could act as a motive for murder. If she could find out the details of Wayne’s will and who would inherit his considerable estate, it could lead them to his killer.

 

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REGENCY SEED CAKES

 

DO NOT preheat oven—this dough

 

needs to chill.

 

1 cup (2 sticks, 1?2 pound) butter

 

2 eggs

 

21?2 cups white (granulated) sugar

 

6 Tablespoons poppy seeds

 

1 teaspoon baking powder

 

1 teaspoon baking soda

 

1 teaspoon salt

 

1 teaspoon orange extract

 

1?2 teaspoon orange zest (optional) 5 cups flour (don’t sift it)

 

3?4 cup orange juice (I used three-quarters cup Minute Maid)

 

You will also need: 1?2 cup white (granulated) sugar in a small bowl for later, when you bake the cookies.

 

Hannah’s 1st Note: You can mix up these cookies by hand, but it’s a lot easier with an electric mixer.

 

Melt the butter in a pan on the stove, or in the microwave in a small bowl or measuring cup for 1 minute 15

 

seconds on HIGH. Let it cool while you mix up the following ingredients: In a large bowl combine the eggs with the white sugar.

 

Beat them until they’re well blended.

 

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Add the poppy seeds, baking powder, baking soda, and salt. Mix them in thoroughly.

 

Add the orange extract and then the orange zest, if you decided to use it. (Orange zest is finely grated orange peel—just the orange part and not the white. The white is bitter and leaves a bad aftertaste.) If you can’t find orange extract in your store, you can use vanilla instead. Mix well.

 

Cup your hands around the bowl with the melted butter. If it’s not too warm to hold comfortably, start your mixer and pour it slowly into your mixing bowl. (That’s so it doesn’t slosh over the sides!) If it’s still too hot to add and you think it might cook the eggs in your bowl, let it cool a little longer before mixing it in.

 

Add two cups of the flour now. Mix it in.

 

Add the orange juice to your bowl. Mix it in and then add the rest of the flour. (You should have three cups left to add.) Mix thoroughly. This dough will be quite stiff.

 

Give the bowl a final stir by hand and cover it with plastic wrap. Stash it in the refrigerator for at least 2 hours.

 

Overnight is fine too!

 

When you’re ready to bake, preheat your oven to 375

 

degrees F., rack in the middle position.

 

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Prepare your baking sheets by lining them with parchment paper and spraying the paper with Pam, or another nonstick cooking spray.

 

Hannah’s 2nd Note: If it’s snowing outside and you’re all out of parchment paper and your car won’t start for the trip to the store to get more, don’t worry about it. Just spray your cookie sheets with Pam or whichever nonstick cooking spray you have on hand. If you do this, you’ll have to let the cookies cool on the sheets for at least 5 minutes before you transfer them to wire racks, but that’s okay. It’s a lot better than trudging a mile through the snow to get to the store when you don’t have to.

 

Take the chilled dough out of the refrigerator and make dough balls, about an inch in diameter, with your hands.

 

Drop them in the small bowl with the sugar and roll them around to coat them. Then place them on the cookie sheets, 12 to a standard-size sheet. Press them down slightly when you place them on the sheets so they won’t roll off on the way to the oven.

 

Bake the cookies at 375 degrees F. for 7 to 10 minutes.

 

(Mine took about 9 minutes.) Let them cool on the pan for a minute and then pull off the parchment paper and transfer the paper and cookies to a wire rack.

 

Hannah’s 3rd Note: If you didn’t use parchment paper, follow the cooling directions in my 2nd note.

 

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If the dough begins to get sticky and you start to have trouble rolling it with your hands, return it to the refrigerator while the cookies are baking and take it out again when you need to make more dough balls.

 

Yield: approximately 8 dozen tasty cookies.