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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This twice-baked cookie with staying power makes enough extras to send as gifts. Ingredients:
3 1/2 cups all-purpose flour |
1 1/2 cups firmly packed brown sugar |
2 teaspoons baking powder |
1/2 teaspoon salt |
2 teaspoons pumpkin pie spice |
1/2 cup canned, mashed pumpkin |
2 large eggs, lightly beaten |
1 tablespoon vanilla extract |
2 tablespoons butter or margarine |
1 1/4 cups macadamia nuts, coarsely chopped |
Directions:
1. Combine first 5 ingredients in a large bowl; stir well. Combine pumpkin, eggs, and vanilla, stirring well with a wire whisk. Slowly add pumpkin mixture to flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moist after stirring.)
2. Melt butter in a large skillet over medium heat; add macadamia nuts. Cook, stirring constantly, until nuts are browned. Remove from heat, and cool completely. Knead or gently stir cooled nuts into dough.
3. Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1 x 15 log. Place logs 3 apart on lightly greased large cookie sheets.
4. Bake at 350° for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300°.
5. Cut each log crosswise into 1/2 slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300° for 15 minutes. Cool completely on wire racks.
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