1/2 cup butter, softened
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans
1/2 cup chopped almonds
1/2 cup chopped walnuts
1/2 cup milk
1/2 cup white sugar
1 cup chopped pecans
Preheat the oven to 375 degrees F (190 degrees C).
In a medium bowl, cream together the butter, sugar and eggs. Beat in the flour, baking powder, baking soda, salt and pecans. Combine the flour mixture with the milk, egg mixture, pecans and almonds. Mix just until moist.
Drop cookies by rounded spoonfuls onto ungreased cookie sheets. Bake in preheated oven for 8 to 10 minutes, or until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
These were pretty good, but the pumpkin taste was ruined by the fact that he used a spice mix. I put the rest of the ingredients into a large mixing bowl and practically threw it away, thinking the cheesecake mix was empty. It was super neat, and I might do it again--but I think the sauce was missing.
⭐ ⭐ ⭐ ⭐ ⭐