Super Quick & Easy Fall Sugar Cookies

1 Sugar cookie recipe
Crystal Sprinles in colors of your choice (I used red, green, orange, and yellow)
Small bowls (one for each color of sprinkles)

Preheat oven to 350°F

With your sugar cookie dough (this can be store bought or made yourself), scoop with a spoon and roll into a ball in the palms of your hands.

Place rolled sugar cookies into a small bowl with a few Tbs of sprinkles in it.

Place these into an ungreased cookie sheet.

Bake for 8-9 mins. You want the tops to expand and crackle. The more sprinkles you add the more crackle you will get.

Let cool on baking sheets for a few minutes, and then transfer to cooling racks or newspapers.

Do not let the bottoms get brown! They should look like this on the bottoms:

These cookies are really fast to make, and can be stored in an airtight container for over a week. They also freeze well if you are planning ahead and making Christmas cookies.

Rosemary Cashews

These are one of my favorite holiday treats! This is a very forgiving recipe!

1 lb roasted unsalted cashews (salted works okay too, if that is all you can find)
2 Tbs minced fresh rosemary leaves (if you used dried use 2 tsp)
1/2 tsp cayenne pepper
2 tsp light brown sugar
1 Tbs of kosher salt (if you used salted cashews only use about 1 tsp, or less, test cashews first)
1 Tbs unsalted butter, melted

Preheat oven to 350°F.

Spread cashews out on a sheet pan. Toast in the oven until warm, about 5 minutes.

In a large bowl, combine the rosemary, cayenne, sugar, salt and butter. Thoroughly toss the warm cashews with the spiced butter and serve warm.