1/2 c Sugar
1/2 c Brown sugar; packed
1/4 c Butter; softened
3 Eggs
3 c All-purpose flour
3 ts Baking powder
2 ts Pumpkin pie spice
1/3 c Mixed nuts; chopped
Heat oven to 350°F. Spray 1 large or 2 small cookie sheets with
nonstick cooking spray.
In large bowl, combine sugar, brown sugar, and butter; beat until
well blended. Add eggs; beat well. Lightly spoon flour into
measuring cup; level off. Stir in flour, baking powder, and pumpkin
pie spice; mix well. Stir in nuts.
With spray coated hands, shape dough into 3 rolls, about 7" long.
Place rolls at least 3" apart on sprayed cookie sheet; flatten each
to form 3/4" thick rectangle, about 3" wide and 7" long.
Bake at 350°F for 18 to 25 mintues or until rectangles are light
golden brown and centers are firm to the touch. Place rectangles on
wire racks; cool 5 mintues.
Wipe cookie sheet clean. With serrated knife, cut each rectangle
into 1/2" slices; place, cut side up, on cookie sheet.
Bake at 350°F for 6 to 8 minutes or until top surface is slightly
dry. Turn cookies over; bake an additional 6 to 8 minutes or until
top surface is slightly dry. Remove cookies from cookie sheets;
cool completely on wire racks.
Store tighly covered.
Per cookie: Cal 70, CFF 20, Fat 2 g, Chol 15 mg, Sodium 55 mg
Recipe FROM: Pillsbury Fast and Healthy Cookbook, Nov/Dec 1996
