From a homemaker’s point of view, it’s propitious that Halloween and All Saints’ Day come next day to each other. One can prepare food for both days in one go.

 

For a Halloween celebration, homemade cookies, pasta and sandwiches would be great for the trick-or-treaters. Any leftover cookies and sandwiches can then be brought the next day to the traditional picnics families hold in the memorial parks or cemeteries to pay homage to their dearly departed.

 

Here’s an easy recipe for sugar cookies, which kids and grownups will love. The muscovado sugar gives the cookies a nice caramel color and an earthy sweetness.

 

If prepared early in the day on Halloween, the cookies will be ready just in time when the neighborhood kids come trick or treating. Any leftovers can then be brought to the family picnic the following day.

 

Muscovado Sugar Cookies

 

2 ½  c all-purpose flour

1  tsp salt

1  tsp baking soda

1  c butter, softened

1 3/4  c muscovado sugar

2  eggs

1  tsp vanilla extract

Shortening, for brushing on the cookie sheets

 

In a bowl, sift together the flour, salt and baking soda. Set aside.

 

In an electric mixer, cream the butter at medium speed then gradually add the muscovado sugar. Continue beating until the mixture becomes fluffy. Beat in the eggs, one at a time, beating well after each addition.

 

Turn the mixer speed to low then add the flour mixture and the vanilla extract. Beat just until combined. Cover the bowl and let the batter rest in the refrigerator for 20 to 30 minutes.

 

Meanwhile preheat the oven to 375ºF (190ºC). When ready to bake, brush three to four cookie sheets with shortening. Scoop the batter by tablespoonfuls and drop onto the cookie sheets about 2 inches apart. Bake in the preheated oven, one cookie sheet at a time, for nine to 10 minutes.

 

After taking each cookie sheet from the oven, let the cookies rest for two to three minutes then transfer the cookies to a cooling rack. Makes about 64 cookies.

 

For more tips, recipes and stories, visit author’s blog www.normachikiamco.com and fan page www.facebook.com/normachikiamco. Follow on Twitter @NormaChikiamco

 

Cook’s tips

 

Do not overmix the batter so the cookies won’t be tough.

Use a wide spatula to transfer the cookies to a cooling rack.

Store any leftover cookies in an airtight container to keep them fresh.