Deliciously Soft Sugar Cookies for Halloween

So, do you have a favorite sugar cookie recipe? Do you have one that has been in your family for ages? I don't really recall a specific family sugar cookie recipe in my house when I was growing up. Gingerbread was always a signature favorite for my mom.

In the last few years, I have been experimenting with different sugar cookie recipes. I really despise those hard tasteless versions that seem to permeate the holidaycookie platter.In preparation for Halloween, Idecided to do an onlinesearch for "soft sugar cookies" and this one popped up from AllRecipes. With little delay, I assembled the ingredients and went to work. I thought the quantity of 1 teaspoon vanilla was a bit wimpy so I used a tablespoon. The cookies were indeed soft, comforting and full of vanilla flavor.

So, if you are lucky enough to have a working kitchen right now, give these cookies a try for Halloween. They roll beautifully and taste great!

--Melissa A. Trainer

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Savoring "Salty Snacks"

Have you ever thought about whether you have a sweet tooth or a salty tooth?

Cynthia Nims, Seattle-based cookbook author and food, beverage, and travel writer falls squarely on the salty side.

"Any time salt and savory flavorings meet something that's crisp and stackable, I'm happy," Nims notes. "Tortilla chips, nuts, popcorn, crackers, and the most beloved of all, potato chips."

Nims savors the salty side so much that her 13th book is entitled, "Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites."

This 162-page paperback tome is done in an inviting square format with lovely photos. Chock full of 75 recipes with informative headnotes, it also includes Salt Notes, Salty Holidays (who knew there is a National Cheese Doodle Day?!?!), and Tools and Techniques for making salty snacks.

You can tell that Nims really loved researching, developing, and testing the recipes in her book. They are smart, clever, and, more often than not, easy to prepare.

I was drawn to many of them, but especially the Salted Popcorn Meringues (with a sidebar on how best to grind the popcorn), Cornbread-Chili "Biscotti" (a savory and softer version of the traditional Italian cookie), and Mustard Soft Pretzels (with mustard baked right into the pretzel).

Don't miss the entire chapter devoted to dips and spreads to pair with your savory snacks. Who wouldn't love the aforementioned Cornbread-Chili "Biscotti" paired with Black Bean Dip? Or Feta-Lemon Spread with lemon-y Olive Focaccia bread?

Toasted Walnuts with Tart Cherries and Rosemary, a savory take on the ubiquitous "candied walnuts" we find sprinkled atop simple green salads nowadays, contains only six ingredients, goes together in a flash, and can be stored for up to five days.

It 's not only lovely to eat out of hand as an easy holiday (or anytime) nosh, but, when finely chopped, would make a terrific topping for grilled salmon or brussels sprouts.

Toasted Walnuts with Tart Cherries and Rosemary

Makes about 3 cups

2¹/₂ cups walnut halves

2tablespoons unsalted butter, melted

2tablespoons finely minced fresh rosemary

1teaspoon kosher salt or flaky or coarse sea salt

¹/₂teaspoon freshly ground black pepper

³/₄cup dried tart cherries

1. Preheat the oven to 350F.

2. Put the walnuts in a medium bowl and drizzle the butter over, tossing well to evenly coat the nuts. Add the rosemary, salt, and pepper and toss well to evenly mix.

3. Spread the nuts out on a rimmed baking sheet. Bake until the nuts smell toasty and are just lightly browned, 12 to 14 minutes, stirring a few times to ensure even cooking.

4. Transfer the nuts to a bowl (it can be the same one they were first mixed in), add the dried cherries, and toss to mix. Let cool, then transfer to a serving bowl or store in an airtight container for up to 5 days.

Reprinted with permission from Salty Snacks: Make Your Own Chips, Crisps, Crackers, Pretzels, Dips, and Other Savory Bites by Cynthia Nims, copyright 2012. Published by Ten Speed Press, an imprint of the Crown Publishing Group.

Photo Credit: Jennifer Martin.

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