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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 5 |
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Found this on a Christmas baking site; sounds yummy! Instead of the macadamia nuts, you could add a sprinkle of chocolate chips, toffee bits, raisins, or dried cranberries. Ingredients:
3 1/2 cups 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 mashed canned pumpkin |
2 large eggs, lightly beaten |
1 tablespoon vanilla extract |
2 tablespoons butter |
1 1/4 cups macadamia nuts, coarsely chopped |
Directions:
1. Preheat oven to 350*F.
2. Combine the flour, brown sugar, baking powder, salt, and pumpkin pie spice in a large bowl; stir well.
3. In another bowl, combine the pumpkin, eggs, and vanilla, stirring well with a wire whisk.
4. Slowly add the pumpkin mixture to the flour mixture, stirring until dry ingredients are moistened. (Mixture will be very crumbly; it will gradually become moistened after stirring.).
5. Melt the butter in a large skillet over medium heat; add macadamia nuts.
6. Cook, stirring constantly, until nuts are browned; remove from heat and cool completely.
7. Knead or gently stir cooled nuts into the dough.
8. Place dough on a lightly floured surface and divide into 4 portions.
9. Lightly flour hands and shape each portion into a 1x15 log.
10. Place logs 3 apart on lightly greased cookie sheets.
11. Bake for 23 minutes; cool for 15 minutes.
12. Reduce oven temperature to 300*F. Cut each log diagonally into 1/2 slices using a serrated knife.
13. Place slices on ungreased cookie sheets; bake for 15 minutes, turning once.
14. Cool completely on wire racks.
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