This is the quintessential cookie that signifies fall is in full swing and the holidays are soon to follow. One of my all-time favorites, tough to stop at one and it just makes a cup of coffee taste that much better. Easy, reliable, and oh so satisfying.

INGREDIENTS
3/4 cup shortening, I use Crisco
1 cup sugar
1 egg
1/4 cup molasses
2 cups flour
1 tsp. each cinnamon, ginger, ground cloves
2 tsp. baking soda
turbinado raw cane sugar, for rolling

DIRECTIONS
Preheat oven 375º
First, cream the shortening, sugar, egg, and molasses, until well combined and fluffy. Meanwhile, combine the dry ingredients and whisk them together. Next, add the dry ingredients to the sugar mixture and fully incorporate. Finally, take a small scoop of dough and roll into a ball, then dip and roll in the turbinado sugar to fully coat. Bake on an ungreased cookie sheet for about 10 minutes. Do keep a close eye on them, all ovens are different and that could affect the timing on these.

NOTES
If you don’t have turbinado sugar, not to worry, you could use regular sugar with similar results. The turbinado sugar just adds a little extra crunch that is a nice addition. Also, to add a bit more zip in the cookies, I often chop a bit of crystallized ginger and add it to the batter. Undoubtedly, whenever I do, I get rave reviews.

TIPS
Although many of you may already do this, I want to share this secret anyway. For all of you that have not tried this, I think it is a definite game-changer. This little trick comes in very handy when I’m baking with the little ones and I don’t want three dozen cookies in the house because, truth be told, I can’t stop eating them!

So, here it is. I make the cookie batter, cook what I want…maybe just one sheet pan full, for a small get together or just enough for me and my helpers. Then, I scoop the remainder of the dough, make dough balls and place them onto a sheet pan. Put as many on the pan as you can fit, then pop them into the freezer.

Then, after about 30 minutes in the freezer, pull them out, remove from the sheet pan and place them in a reclosable plastic bag. Make sure to mark the cookie name, cooking instructions, and the date. That way, you can pull them out, at a moment’s notice, you don’t even need to thaw them first and bake however many you want. I do this with all of my cookie batters, it’s a great way to keep us from eating two dozen in short order! Additionally, it is nice to have a selection of two or three to pick from at any given time.

Well, the temperature is dropping, the world is imploding and I don’t know about you, but I want some mac and cheese. Make that bacon mac and cheese! This is serious comfort food and I promise, it won’t disappoint. Now, it definitely won’t fix this crazy world, but it will make you feel just a little bit better.

INGREDIENTS
2 oz. smoked bacon
8 Tbs. butter, separated
6 Tbs. flour
2 tsp. kosher salt
1 tsp. fresh ground pepper
1 tsp. dry mustard
1/2 tsp. nutmeg
4 cups milk, warmed
7 oz. gruyere cheese, shredded
7 oz. sharp cheddar cheese, shredded
4 oz. fontina cheese, shredded
1 lb. macaroni of choice (I prefer cavatappi)
2-3 small tomatoes, sliced
1 cup panko crumbs
small handful of fresh parsley, finely chopped

DIRECTIONS
First, let me say that the cheese amounts and kinds of cheese are definitely flexible. Use what you have on hand. If you have more of one cheese than another, use it and don’t fuss over it. Everything will be fine and more importantly, it will be delicious. Additionally, the bacon is optional, however, if you do use it, I highly recommend a thick-cut. If using the thick-cut, you would use 2 slices.

Now, time to make the white sauce. Start by cooking the bacon, until crisp, then remove to a plate with paper towels, to drain. Set the bacon aside and once cooled, chop or crumble. If there is an abundance of bacon fat, do pour that off, you only need a small coating left in the pan. Then, using that same pan, over medium heat, melt 6 tablespoons of the butter and add the flour. Continuously stir for two to three minutes or until the flour turns a light golden brown. Then, add the salt, pepper, mustard, and nutmeg, continue stirring and cook for another minute.

Next, slowly add the warmed milk, while constantly whisking to prevent lumps from forming. Slow and steady is the way to go with this sauce. It doesn’t take long, but it does need attention, constant stirring for a few minutes to let the milk be incorporated and warm the mixture enough to start thickening. Then, add the cheese and do the same for a few minutes to allow the cheese to melt. It doesn’t need to fully melt, it will finish in the oven. Meanwhile, cook the pasta according to the directions, however just slightly undercook it. Have no fear, it will finish cooking in the oven.

Drain the pasta, add it to the sauce and add the bacon as well. Stir to combine well and then pour into a large, ovenproof casserole dish. Now, melt the last two tablespoons of butter, add to the panko crumbs, along with the parsley, a hefty pinch kosher salt, some fresh ground pepper and stir to fully combine. Then, slice the tomatoes and place them in an overlapping row down the middle of the casserole. Finally, sprinkle the crumb mixture over the tomatoes and macaroni. Bake in the oven for about 35-40 minutes or until bubbly and the crumbs are golden brown.

NOTES
Alternatively, you could use individual gratin dishes instead of a large casserole, as in my picture above. This is a nice presentation, especially if you’re making it for company. Although the tomatoes are a yummy touch, omit them if you wish. Also, feel free to omit the bacon if it feels too rich. However, I do think you should try it with the bacon and the tomatoes at least once!