From the Blue Ribbon Cookbook

Flipping through my recently acquired Blue Ribbon Cookbook I was surprised to find so many recipes beyond the dishes they serve at 97 Sullivan Street!

With the holiday season just around the corner, I picked out two that I thought might come in handy for all the added holiday snacking about to befall us...

First, a simple recipe for cumin-roasted almonds.

Cumin-Roasted Almonds

Makes about 3 cups

1 pound raw, unpeeled almonds

3 tablespoons canola oil

3 tablespoons extra-virgin olive oil

1 ½ tablespoons kosher salt, more if needed

2 ¼ teaspoons ground cumin

Preheat the oven to 350°F.

In a large bowl, toss the almonds, canola oil, olive oil, salt, and cumin together and mix well. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until golden, 20 to 25 minutes.

Transfer the pan to a wire rack to cool slightly. Sprinkle with more salt, if desired, while still warm. Serve warm or at room temperature. The almonds can be kept in an airtight container at room temperature for up to one week.

Or if it's a cookie you're craving, with a little "crisp" to it, try Bruce and Eric's thin and crisp chocolate chip cookies.

Thin and Crisp Chocolate Chip Cookies

Makes 24 cookies

1 cup (2 sticks) unsalted butter, at room temperature

1 cup (packed) dark brown sugar

½ cup granulated sugar

1 large egg, at room temperature

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

2 cups semisweet chocolate chips

• Preheat the oven to 350°F. Line two baking sheets with parchment paper.
• In the bowl of an electric mixer, cream together the butter and the sugars until light and fluffy, two to four minutes. Scrape down the sides of the bowl and add the egg and vanilla; beat to combine.
• In a small bowl, mix the flour, baking soda, and salt. Add the dry ingredients to the mixer in three additions, scraping down the sides of the bowl between each addition. Mix until just combined and then stir in the chocolate chips.
• Roll the dough into 1-inch balls and place on the baking sheets. Leave at least two inches of space around each cookie. Bake for 15 to 18 minutes, until the cookies are golden brown and just set (they will crisp up as they cool). Transfer the cookies to a wire rack to cool.

photo by Quentin Bacon for the Blue Ribbon Cookbook