Chai Icebox Cookies

These are great to make ahead and freeze for the holidays. They can be kept in the refrigerator for up to 4 days or in the freezer for up to 3 months (thaw before slicing and baking).

Ingredients:

1 cup (2 sticks) butter, room temperature
3/4 cup sugar
1 large egg
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
Dash of ground cloves
Dash of finely ground black pepper

Directions:

Preheat oven to 350 degrees.

Using an electric miser, cream butter and sugar until light and fluffy. Add egg and vanilla. With mixer on low, add flour and spices through black pepper; mix just until combined. Wrap in wax paper; chill until firm, about 1 hour.

Unwrap chilled log, and place on a cutting board. Using a serrated knife, slice into 1/4-inch-thick rounds.
Place rounds on parchment-lined baking sheets, 1 inch apart. Bake until pale golden, 13 to 15 minutes.

Spiced Pumpkin Seed Brittle

It's quick --- incredibly easy -- and I will most definitely make this a mainstay in my Autumn lineup!

Spiced Pumpkin Seed Brittle (Microwave)

3/4 cup sugar
1/3 cup light corn syrup
1/4 cup water
1 cup toasted, raw and hulled pumpkin seeds, salted
1 tablespoon butter
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1 teaspoon vanilla

Directions:

Toast raw hulled pumpkin seeds in a 350-degree oven for 5-8 minutes or until you begin to smell a nutty aroma. Salt and set aside.

Coat baking sheet with non-stick cooking spray. Set aside.

In a large microwave safe bowl, I use glass or a glass 8-cup measure, add sugar, corn syrup, water and pumpkin seeds. Microwave on high for 8-10 minutes, or until golden brown and bubbling. Very quickly, add butter, vanilla, baking soda and cinnamon to candy. Stir rapidly until butter is melted and brittle is foaming.

Spread as quickly and thinly as possibly onto prepared pan. Cool completely. Break into pieces.

It really is that easy!