Monday, December 14, 2020

Celebrating a Sourcebooks Casablanca Christmas - June Faver


Welcome to the Sourcebooks Casablanca Christmas Spotlight Tour! Today, I'll be sharing five new books from five different Casablanca authors that are sure to bring holiday cheer to your reading this month. Or any month! Check back throughout the day to discover who is on our spotlight schedule and be sure to check out the giveaways!  

The Best Cowboy Christmas Ever

by June Faver

Publication Date: 9/29/2020

Enjoy a down-home Texas cowboy Christmas!

When handsome town sheriff Derrick Shelton meets Angelique Guillory and her young daughter at the Garrett ranch, he is immediately drawn to the woman who seems to desperately need a true family Christmas. Determined to erase the shadows from her eyes, he decides to give her the best holiday she’s ever had.

Angelique Guillory is a woman with a past, haunted by violence and searching for the family she never knew. When she and her little daughter find their way to the Garrett family and meet Derrick, she hopes to have finally found a safe haven.

But Angelique is still looking over her shoulder. Despite her doubts, with a little Christmas magic and the warmth of the Garretts, Angelique may find more love and acceptance than she ever thought possible.

June Faver loves Texas, from the Gulf coast to the panhandle, from the Mexican border to the Piney Woods. Her novels embrace the heart and soul of the state and the larger-than-life Texans who romp across her pages. A former teacher and healthcare professional, she lives and writes in the Texas Hill Country.

Author Website:

Purchase Links:








I am so happy to share one of my favorite cookie recipes. I wrote a cookbook for my family to preserve several generations of our favorite family recipes. I usually make the cookies at night and wake up to this great fragrance throughout the house. You mix them up, pop in the oven, turn off the oven and leave them until morning. Enjoy.

~June Faver

Tell me about your favorite Christmas cookies. And please feel free to share the recipe! 

One person who comments before 11:00 PM, December 15 will receive a Kindle copy of The Best Cowboy Christmas Ever

*Must be 18

*Amazon U.S.

And be sure to check out the tour giveaway below!


a Rafflecopter giveaway


  1. These are a big hit with kids (of all ages) in my family.


    1 cup butter, softened
    ½ cup powdered sugar
    2 cups flour
    1 jar (6 oz) maraschino cherries without stems, drained and halved
    Additional powdered sugar

    In a mixing bowl, cream butter and powdered sugar; gradually add flour.

    Shape a tablespoon of dough around each cherry, forming a ball.
    Place 1 inch apart on ungreased baking sheets.

    Bake cookies at 325 degrees for 18-20 minutes or until the bottoms are browned. Roll warm cookies in powdered sugar. Cool on wire racks.

    YIELD: 2 ½ dozen

  2. My MIL's SPRITZ cookies. You will need a cookie press.

    3/4 lb of softened BUTTER (must be butter)
    1 c sugar
    1 tsp vanilla
    3 cups flour (if too soft add little at a time)
    optional 1/2 c ground almonds (peeled)

    Blend butter, sugar and vanilla together, add flour knead together, add almonds if wanted

    Bake 325* until golden brown

    1. I love Spritz cookies. I have a fancy electric cookie press but I still prefer using my grandma's metal hand press. It has so many wonderful memories attached.

  3. We make the same cookies but call them Avalanches. They are easy and delicious. I have several favorites, but won't be making many this year. Gingerbread cookies are enjoyed by all, but I may not get to them this year. I will be making English Toffee Bars and Bourbon Balls.

    English Toffee Bars
    1 cup Butter at room temperature
    1 Cup Brown Sugar
    1 teaspoon Vanilla
    1/2 teaspoon Salt
    2 Cups Flour
    10 - 1.2 ounce milk chocolate bars (I use Hershey Bars)
    1 cup chopped nuts

    Heat oven to 300 degrees.
    In a large bowl, cream together butter, brown sugar, vanilla and salt.
    Add flour and mix well.
    Press dough into an ungreased 15 1/2" x 10 1/2" jelly roll pan. (Use a metal pan.)
    Bake 45 to 55 minutes until deep golden brown.
    Remove from oven and arrange chocolate bars on top of hot dough. As soon as dough has melted, spread to cover baked dough.
    While chocolate is still soft, sprinkle with the chopped nuts and lightly press them in.
    Cut them into small bars. I find it easier to cut while warm. It gets brittle when cooled off.

  4. I love to make crescent cookies at Christmas time. 1 cup butter softened, 1/2 cup sugar, 1 tsp vanilla extract, 2 cups AP flour and cup of finely chopped pecans. In a large bowl cream butter, vanilla and sugar. Slowly add in flour. Shape spoonful into a log into a crescent about 1 inch apart on an ungreased cookie sheet. Bake at 325 for 20-22 mins. Cool on wire rack and dust with powdered sugar.