Macadamia Nut White Chip Pumpkin Cookies |
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Prep Time: 15 Minutes Cook Time: 11 Minutes |
Ready In: 26 Minutes Servings: 4 |
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I'm not sure where I got this recipe from originally but the combinations fascinated me. When I went to make them I didn't have any cardamom (and almost past out when I saw the price of a little bottle!) so I used 1/4 tsp. nutmeg and 1/4 tsp. ginger in place of it. I loved the results! If I every can afford the cardamom (ha ha!) I'll try the recipe again as written. Ingredients:
2 cups flour |
2 teaspoons cinnamon |
1 teaspoon cardamom, ground (or substitute spices mentioned above) |
1 teaspoon baking soda |
1 cup butter, softened |
1/2 cup sugar |
1/2 cup brown sugar, packed |
1 cup solid pack pumpkin |
1 egg |
2 teaspoons vanilla |
2 cups white chocolate chips |
2/3 cup macadamia nuts, coarsely chopped, toasted |
Directions:
1. Combine first 4 ingredients in a small bowl.
2. Beat butter and sugars in a large bowl until creamy.
3. Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts.
4. Drop by rounded Tbls. onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar.
5. Bake in preheated oven at 350°F for 11-14 minutes.
6. Cool for 2 minutes, remove to wire rack to cool completely.
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