How to make...Pumpkin, cranberry and orange cookies.

Ingredients

• 2 1/2 cups (12 1/2 ounces) all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground nutmeg
• 1/2 teaspoon cinnamon
• 1/2 teaspoon salt
• 8 tablespoons unsalted butter, at room temperature
• 1/2 cup packed light brown sugar
• 1 cup (7 ounces) sugar
• 1 egg
• 1 teaspoon vanilla
• 1 packed teaspoon orange zest (from about 1 medium orange)
• 1 cup pureed pumpkin
• 3/4 cup dried cranberries
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Procedures

1. 1
   Adjust oven racks to lower and middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, baking powder, nutmeg, cinnamon, and salt; set aside.
2. 2
   In a large bowl, cream together butter, light brown sugar, and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in egg. Beat in vanilla and orange zest, followed by pumpkin puree. Add dry ingredients to the bowl and beat until just combined. Use a rubber spatula to fold in cranberries.
3. 3
   Drop dough by rounded tablespoon onto prepared cookie sheets. Bake until golden at the edges and dry on top, about 18 minutes. Let cool 5 minutes on sheets then transfer to a wire rack to finish cooling.

How to make...Homemade kitcats.

Ingredients

• 75 Club crackers
• 1/2 pound (2 sticks) unsalted butter
• 2 cups graham cracker crumbs
• 1 cup firmly packed dark brown sugar
• 1/2 cup milk
• 1/3 cup granulated sugar
• 2/3 cup creamy peanut butter
• 1/2 cup semisweet chocolate chips
• 1/2 cup butterscotch chips

Procedures

1. 1
   Line 9- by 13-inch rectangular baking pan with one layer of Club crackers (you may need to break some to fit).
2. 2
   Melt butter in large saucepan over medium heat. Add graham cracker crumbs, dark brown sugar, milk, and granulated sugar. Bring to boil. Boil for five minutes, stirring constantly. Remove pan from heat. Pour half of butter mixture over crackers in pan. Smooth surface with spatula.
3. 3
   Arrange another layer of Club crackers over butter mixture. Pour remaining butter mixture over surface. Smooth surface with spatula. Arrange a third layer of crackers over top.
4. 4
   Combine peanut butter, chocolate chips, and butterscotch chips in small saucepan. Melt over medium-low heat, stirring constantly. Spread evenly over crackers.
5. 5
   Cool to room temperature, then cover and refrigerate two hours. Cut into 2-inch bars. Bars will keep for two weeks, stored in an airtight container in the refrigerator.