From Hershey’s Makes 8 This delicious apple and toffee tart will quickly become one of your favorite fall apple dessert recipes. When the sharp, tart…
From MARTHA WHITE
Makes 24 cookies
OK – I’ll start with three…
INGREDIENTS
Non Stick Cooking Spray
1/2 cup butter
1 cup firmly packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup pure canned pumpkin
1 cup MARTHA WHITE All-Purpose Flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon ground ginger
6 ounces white baking chocolate, coarsely chopped
1 cup coarsely chopped, salted macadamia nuts
DIRECTIONS
1.Heat oven to 375 degrees. Lightly spray large cookie sheet with no-stick cooking spray. Beat butter and sugar in large bowl with electric mixer at high speed until light and fluffy. Beat in egg, vanilla and pumpkin on medium speed until blended.
2.Whisk together flour, salt, baking powder and ginger in medium bowl. Beat into pumpkin mixture on low speed just until blended. Stir in white chocolate and macadamia nuts.
3.Drop dough by level tablespoonfuls, 2-inches apart, on prepared cookie sheet. Bake 10 to 13 minutes or until cookies begin to brown around bottom edge. Watch closely, as cookies brown quickly toward end of cooking time. Cool 2 minutes. Carefully remove to cooling rack. Cool completely.
Find this recipe and more holiday treats at marthawhite.com
From Hershey’s Makes 8 This delicious apple and toffee tart will quickly become one of your favorite fall apple dessert recipes. When the sharp, tart…
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