Since then, they’ve talked often, healing the quarter-century absence. They delighted in family reunions in New York and Texas, and now, with their children, in Michigan, where the entire cookie club witnessed their glorious sisterhood. Melanie presented me a framed picture of them hugging and grinning from ear to ear. “Thank you for making this possible, Ann. Without knowing it, you’ve reunited a family,” Melanie said as she looked around Marybeth’s twinkling living room. “And this is where it all started. Thank goodness for Christmas cookie clubs.” Daphne said to me, “Your book reunited a family—amazing how things work. It’s the mystery of life that’s so wonderful and oftentimes overlooked. This is a Christmas miracle that came from a lovely Christmas book.” Of all the wonderful things that have happened as a result of the novel, the fact that I was able to help a dear friend find her sister is at the top.

Of course, we have to end with sweets, and what better than those perennial holiday staples chocolate, toffee, and my personal favorite, nuts? Our cookie club allows and encourages candy, and I wanted to share some of my favorite recipes with you.

English Toffee

2 cups unsalted butter

2 cups sugar

2 tablespoons light corn syrup

1/3 cup water

11 1/2 ounces milk chocolate chips

1 cup finely chopped, toasted nuts (almonds, pecans, or walnuts)

Line a 15x10x1-inch pan with foil, extending over the edges. In a 3-quart saucepan, melt the butter then stir in the sugar, corn syrup, and water. Cook over medium-high heat to boiling, stirring until the sugar is dissolved. Using a candy thermometer, cook over medium heat to soft crack (290 degrees—about 15 minutes. Soft crack is between 270 degrees and 290 degrees, and for this recipe I have found it best to stay at the higher temperature. At 270 degrees the toffee was too chewy and it will stick to your teeth!). Pour into prepared pan and spread evenly. Cool five minutes or until top is just set.

Sprinkle chocolate onto toffee. Spread evenly and top with nuts. Press the nuts into the chocolate and let cool for several hours. If necessary, place in the fridge.

Holding foil, lift candy out of pan. Break into pieces. To store, layer candy into airtight containers between sheets of waxed paper.

Marybeth made these for the cookie club in 2010 and I loved them.

Sugared Nuts

3 cups nuts (peanuts, whole almonds, pecan halves, etc.)

1 cup sugar

1/2 cup water

Preheat oven to 300 degrees.

In a 12-inch skillet over medium heat, bring nuts, sugar, and water to a boil. Cook, stirring occasionally, until syrup has caramelized and the nuts are well coated, about 12 to 15 minutes.

Immediately spread coated nuts onto buttered large baking sheet. Bake for 10 minutes; stir. Bake 10 minutes more; stir. Cool on rack. Store in airtight container. Makes 4 cups

*For cinnamon sugared nuts: add 1/2 teaspoon ground cinnamon with sugar.

Truffles without Trouble

Basic Chocolate Recipe

20 ounces semisweet chocolate chips

2 tablespoons unsalted butter, softened

1 cup heavy cream