Rosemary Cheese Straws by Stephanie Blackmoore

2 cups flour
2 teaspoons dried rosemary
¾ cup cold butter, cut into small pieces
2 ½ cups shredded mozzarella cheese

Preheat oven to 425 degrees. Grease a baking sheet. Combine flour and rosemary in a bowl. Use your fingers to rub cold butter, cheese and flour together until completely blended. You may also use a food processor. Knead dough a few times on a lightly floured surface and roll dough out into a rectangle approximately ¼ inch thick. Cut into 1-inch wide strips or cut out shades with a cookie cutter. Bake for 7 to 8 minutes, until golden brown.

About the Book

All appears peaceful in sleepy Port Quincy, Pennsylvania–but in this small town, old grudges die hard. . .

After dumping her cheating fiancé and cancelling the wedding, Mallory Shepard can’t bear another disaster. So when the former bride-to-be unexpectedly inherits Thistle Park, a ramshackle mansion in her ex’s hometown of Port Quincy, it’s a problem she can’t afford–literally. Abound with stray cats, peeling wallpaper, and nosy neighbors, Mallory is dying to sell it off–once she finally fixes up both the place and her messy life. . .

Turns out, Thistle Park has its charms. But the honeymoon phase is abruptly cut short when an unwanted visitor is found dead on the front lawn. Enlisting the help of her sister Rachel, Mallory vows to unveil the killer before she herself becomes married to the suspect list. . .

About the Author

A native Pittsburgher, Stephanie Blackmoore now lives in Missouri, with her husband, son and two spirited cats. She was an attorney in Pittsburgh and a librarian in Florida before becoming a writer. Stephanie is a fan of snow, pierogis, and everything black-and-yellow. She is hard at work on her next Wedding Planner mystery.