Yield
8 dozen

This twice-baked cookie with staying power makes enough extras to send as gifts.

How to Make It

Step 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.)

Step 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.

Step 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.

Step 4

Bake at 350° for 23 minutes; cool logs 15 minutes. Reduce oven temperature to 300°.

Step 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.

Christmas with Southern Living 1996

Ratings & Reviews

SheilaH's Review

SheilaH
November 09, 2010
I am still working with this recipe. 1/2 cup of pumpkin didn't make the batter come together. I added more pumpkin. Then I read what others posted. I cooked the sliced cookies an extended 15 minutes. This recipe is a work in progress.

Out2lunch's Review

Out2lunch
October 07, 2009
Not nearly pumpkiny enough. I'm not sure how to remedy that without making the batter too dry, tho.