By Amy Story

Perfect Pumpkin Snickerdoodles

GENERAL INGREDIENTS

2-1/2 c. flour

1 Tbsp. corn starch

1 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. baking powder

1-½ tsp. cinnamon 

1/2 tsp. each of ground nutmeg,
ground ginger, salt

1/4 tsp. each of ground cloves,
ground allspice

Pinch of black pepper

CREAMY INGREDIENTS

3/4 c. granulated sugar

2/3 c. packed light brown sugar

12 Tbsp. unsalted butter, room temperature

1 large egg yolk

1/2 c. pumpkin puree (not pie filling)

 1-1/2 tsp. vanilla extract

INGREDIENTS FOR ROLLING

1/4 c. granulated sugar

1 tsp. cinnamon

PREPARATION

> In a bowl, whisk dry ingredients until combined and then set aside.

> In another bowl, use electric mixer to cream together butter and sugars on medium speed until fluffy, around two minutes.

> On medium-low, mix in egg yolk, add pumpkin and vanilla extract.

> On low, slowly mix in dry ingredients just until combined. Give dough a final stir by hand.

> Cover dough and chill for three hours or freeze for forty-five minutes. You may chill dough in the fridge for up to three days.

> Preheat oven to 350 degrees F.

> Line two baking sheets with parchment paper. Whisk the 1/4 cup sugar with one teaspoon of cinnamon and a pinch of black pepper in a small bowl and set aside.

> Scoop about two tablespoons of the dough mixture and then roll that into a ball. Then roll ball into cinnamon and sugar mixture. Repeat with rest of dough.

> Place cookie dough balls onto baking mat about two inches apart.

> Bake at 350 degrees until tops start to crack, 10-13 minutes.

Note: In September I walked by a scented pine cone display placed temptingly in front of the grocery store. “Don’t do it,” said my companion, “It’s not even October yet.” It was true but the fragrance took me to cozier days ahead. “Don’t,” I was told again with a gentle yet firm smile as we left the store after shopping. I waited until October to make the purchase. October first.

Wonderful White Lasagna Soup

INGREDIENTS

2 Tbsp. unsalted butter

1 medium onion (finely chopped)

3 cloves fresh garlic (finely minced)

2 tsp. Italian seasoning

1 tsp. salt

¼ tsp. black pepper

⅛ tsp. crushed red pepper flakes

3 c. chicken broth

PREPARATION

> In a large soup pot over medium heat, melt butter. Add the onions and cook them until just starting to brown.

> Stir in garlic, Italian seasoning, red pepper flakes, salt and pepper. Cook for about a minute.

> Add chicken broth and stir well, then add sun-dried tomatoes and chicken breasts.

> Bring to a simmer and cover. Reduce heat to medium low, and cook for 12 to 15 minutes, stirring on occasion until the chicken breasts are cooked all the way through.

> Meanwhile, cook pasta in boiling salted water to al dente, according to package directions.

> Once the chicken breasts are cooked, remove from the soup and shred with forks.

> Whisk together cream and corn starch.

> Stir shredded chicken, cooked pasta noodles, cream and spinach back into the pot and
heat through.

> Serve with cheese as desired.

> Optional: garnish each soup bowl with a dollop of sour cream or plain Greek yogurt.

Note: It’s finally soup season. Soup may well be one of the few things that help me part with summer. It’s cozy, embodies all things good, and pairs well with hearty bread you can tear off in chunks and dip into the steaming bowl. Yep, I want soup right this minute.