Pumpkin White Chocolate Cookies

My Dad was a generous host who treated Halloween like a well-orchestrated dinner party. The candy he handed out had to meet a certain standard much like the imported cheese and crackers that he carefully assembled for dinner guests. In southern Illinois, mini candy bars were considered top of the line and a few weeks before Halloween, he and my Mom would drive to a wholesale store to buy them in bulk.  

My Dad would pile bags of the bars into a shopping cart to ensure that every witch, ghost, and goblin that rang the doorbell left with a generous handout. My Mom would tell him to cut back by a bag or two knowing that he cushioned the count to accommodate his sweet tooth. But my Dad would insist that they also take part in the celebration.

On Halloween, my Dad would leave his medical practice early to ensure that the yard was presentable. He brought out the blower to clear leaves from the driveway and the front walk. Afterwards, he would put on a well-pressed shirt, pair of slacks, and a sweater vest to guard against the cold each time he popped open the screen door. Before my parents sat down for an early dinner, my Dad would transfer the bars into wide-mouthed wicker baskets, making it easy to dole them out. He also loaded his camera with film to document the parade of costumed guests.

PUMPKIN WHITE CHOCOLATE COOKIES
 

INGREDIENTS

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

1/2 cup granulated sugar

1/2 light brown sugar

1 1/2 teaspoon vanilla extract

1 1/2 teaspoons cardamom

1 1/4 teaspoons cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon cloves

3/4 cup pumpkin puree

1 large egg

3/4 cup chopped pecans

2 cups white chocolate, finely chopped

INSTRUCTIONS

Heat oven to 375 degrees.

In a medium bowl, whisk together the flour, baking soda, and salt.

Beat the butter, granulated sugar and brown sugar until well blended. 

Add the vanilla extract, cardamom, cinnamon, ground ginger, and cloves and beat until combined.

Add the pumpkin puree and egg. Beat until well combined.

Add half of the dry mixture and beat until the dry ingredients are just combined. Repeat with the remaining dry ingredients.

Gently fold in the pecans and white chocolate.

Drop teaspoons full of cookie dough two inches apart on a parchment lined cookie sheet.

Bake until edges brown, about 10 to 12 minutes.



Lemon Rosemary Cut Out Cookies

How do I get through a particularly rough week? Baking and country music. This week's been a doozey, and I thank God for Kenney Chesney and Fine Cooking. Today, I turned to the magazine's recipe for lemon rosemary cut out cookies for solace. It's been perched on (and occasionally blown off) a 6-inch pile of recipes I printed out over the course of the year.

I always have basic baking supplies on-hand, and happened to have a lemon teetering about each time I opened the fridge. I planted rosemary in my plot at the community garden. I plucked several sprigs for the Thanksgiving turkey, but that was before the snow. I was wondering whether this member of the mint family had survived the recent blanketing. When I stopped by the garden, I found the top half of the plant poking through the white surface. The effort of its spindly branches reminded me of Charlie Brown's tree - pure and vulnerable. I stood in wonder, waiting for Linus's enlightened voice to kick in. When the moment passed, I harvested several branches and crunched my way back home.

I found that the best part of this recipe is prepping the rosemary and lemon. The fine mincing that's required leaves the most remarkable fragrance on your fingers. Next time, I'll add a bit more sugar than the recipe calls for. Seehttp://www.finecooking.com/recipes/lemon

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