Raspberry Danish Murder (Hannah Swensen #22)(22)

“That’s very smart, Sally.”

“Thank you. There’s something else, too. Our vendor food service doesn’t start until tomorrow so they’ve all been eating in the restaurant or ordering from room service.”

“You have a food service just for the vendors?”

“Of course. We offer three meals a day in the dining room attached to the convention center. Brooke and Loren do a great job running it. They’re a really cute couple and sometimes I wonder when they’ll get around to getting married. All you have to do is look at them to know they’re in love.” Sally stopped speaking and gave a little laugh. “I bet you’re wondering why I called you.”

“Actually . . . yes. Michelle said it was important.”

“It is. Would you like to run a cookie booth on the three days of the convention? Brooke and Loren planned to do it, but we didn’t expect this many vendors and they’re going to have their hands full. They won’t have time to bake cookies, too.”

Hannah thought about it for a moment. It was a great business opportunity. “How much does it cost for the booth?”

“Absolutely nothing. All you have to do is set it up with cookies and coffee before we open the doors. Charge whatever you think is a good price.”

“But you’ll take a percentage of the profits, won’t you?”

“No. You’ll be doing me a favor, Hannah. We’re going to set up tables and chairs in the center of the convention hall so people can sit down and take a break. They’ll want a cup of coffee or tea to perk them up and something sweet to have with it. That’s what your booth will provide.”

Hannah didn’t hesitate. They were always looking for expansion, and this opportunity was a natural for them. “I’m in, Sally. Just let me check with Lisa and make sure that we have the personnel to do it. How many cookies do you think we might need every day?”

“As many as you sell per day at The Cookie Jar and perhaps a few more. You’ll be able to judge that after the first full day. Call me back and tell me if Lisa says it’s a go, Hannah. I really need you to do this and I think it’ll be good for The Cookie Jar, too.”

“I already know it would be good for us, but that’s a lot of extra cookies to bake.”

“What do you think, Hannah?” Sally prompted. “Can you handle selling cookies in two places?”

“I think so, but I’ll get back to you for sure within the hour,” Hannah promised. “If we can handle the extra volume, this could be a very good thing for both of us.”





PINEAPPLE RAISIN WHIPPERSNAPPER COOKIES


DO NOT preheat your oven yet. This dough needs to chill before baking.



8-ounce can crushed pineapple (I used Dole)

1 cup golden or regular raisins

Approximately ? cup water

1 box (approximately 18 ounces) spice cake mix, the kind that makes a 9-inch by 13-inch cake (I used Duncan Hines – 18.5 ounces net weight)

1 large egg, beaten (just whip it up in a glass with a fork)

2 cups Original Cool Whip, thawed (measure this – a tub of Cool Whip contains a little over 3 cups and that’s too much!)

1 teaspoon vanilla extract

____________________

? cup powdered (confectioners’) sugar (you don’t have to sift it unless it’s old and has big lumps)





Small jar of maraschino cherries, drained and cut in

half vertically (optional for decorating your cookies)

Use a strainer to drain the pineapple.





Place the raisins in a microwave-safe measuring cup that is large enough to contain the raisins with room to spare for the water.





Pour the water over the raisins.





Hannah’s 1st Note: If you prefer, you can use rum instead of water.





Heat the raisins and the water for 1 minute on HIGH in the microwave. Let the cup sit in the microwave to plump the raisins for an additional minute.





Remove the cup to a folded towel or pot holder on the kitchen counter. Give the raisins a stir and then cool the cup to room temperature. DO NOT drain the raisins yet. Leave the liquid in the cup.





Pour HALF of the dry cake mix into a large mixing bowl.





Use a smaller bowl to mix the two cups of Cool Whip with the beaten egg and the vanilla extract. Stir gently with a rubber spatula until everything is combined.





Add the Cool Whip mixture to the cake mix in the large bowl. STIR VERY CAREFULLY with a wooden spoon or a rubber spatula. Stir only until everything is combined. You don’t want to stir all the air from the Cool Whip.





Pat the crushed pineapple dry with paper towels and then add it to the large mixing bowl.





Drain the raisins, pat them dry with paper towels, and add them to the large mixing bowl.





Sprinkle the rest of the cake mix on top of the fruit and gently fold everything together with the rubber spatula. Again, keep as much air in the batter as possible. Air is what will make your cookies soft and give them a meltin-your-mouth quality.