It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Macadamia Nut White Chip Pumpkin Cookies
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- #30850
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
ingredients
2 cups flour
2 teaspoons cinnamon
1 teaspoon ground cardamom
1 teaspoon baking soda
1 cup butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
1 cup solid pack pumpkin
1 egg
2 teaspoons vanilla extract
2 cups white chocolate chips
2/3 cup coarsely chopped macadamia nuts, toasted
directions
Combine first 4 ingredients in a small bowl. Beat butter and sugars in a large bowl until creamy. Beat in pumpkin, egg and vanilla until well mixed; gradually beat in flour mixture. Stir in chips and nuts.
Drop by rounded Tbsp onto greased baking sheet; flatten slightly with back of spoon or greased bottom of glass dipped in sugar. Bake in preheated oven at 350 degrees F for 11-14 minutes. Cool for 2 minutes, remove to wire rack to cool completely.
added by
margjohnson
nutrition data
224 calories, 13 grams fat, 24 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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reviews & comments
August 21, 2008
Wonderful. Took them to a get-together and what didn't get eaten got taken home by friends who couldn't get enough. The ones I brought home didn't keep very long, so best for large groups where they will be eaten straightaway.
November 16, 2007
These were okay, but not great. I was expecting more of an intense pumpkin flavor, but mine came out very bland. I think more spices might have helped, perhaps allspice, cloves, nutmeg or something. I split the batter and made half as per recipe (white choc/macadamia) and the other half I mixed in regular choc chips and pecans (for dh). He seems to like them though, but to me they taste like a normal choc chip cookie, but with a very faint pumpkin taste. It does make a lot more than 2 1/2 dozen -- I got a total of 5 dozen.
October 11, 2007
These cookies are FANTASTIC. I just had to post because I entered them into a cookie contest at work only this morning, and voila! First Prize! Congratulations to whoever put this recipe together; it is well worth the effort. So moist and yummy, and they keep beautifully (if not for very long!). Thanks again!
October 7, 2007
By far the best cookies I've ever made! Ended up with closer to 4 dozen with this recipe. Did not have cardamom, so used just shy of 1 tsp nutmeg and 1/8 tsp ground ginger. Will make these again and again. Thanks!