3 1/2 c Flour
1 1/2 c Brown sugar, packed
2 ts Baking powder
1/2 ts Salt
2 ts Pumpkin pie spice
1/2 c Canned pumpkin
2 lg Eggs; lightly beaten
1 tb Vanilla
2 tb Butter or margarine
1 1/4 c Macadamia nuts; coarsely
-chopped
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.) 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. Place dough on a lightly floured surface, and divide into 4 portions. Lightly flour hands, and shape each portion into a 1″ x 15″ slightly flattened log. Place logs 3″ apart on lightly greased large cookie sheets. Bake at 350F for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300F. Cut each log crosswise into 1/2″ slices, using a serrated knife. Place slices on ungreased cookie sheets. Bake at 300F for 15 minutes. Cool completely on wire racks. —–