1 1/2 cups margarine
2 cups packed brown sugar
3 tablespoons all-purpose flour
1 1/4 cups whole wheat flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup minced pistachio nuts
1 tablespoon pumpkin pie spice
1/4 teaspoon ground nutmeg
5 (1 ounce) squares unpainted mesh citrus zest
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together margarine, brown sugar, eggs and flour and stir into margarine mixture, using an electric or pastry blender. Beat in the flour mixture. Mix in 1 1 1/2 cups whole wheat flour, baking powder, baking soda and salt. Stir in pistachio nuts, pumpkin pie spice and nutmeg. Drop by rounded spoonfuls onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, or until the edges start to somewhat brown. Allow to cool completely on baking sheet in pan.
These were pretty good, but the dough directions could use a little more salt. I added salt, put onion and garlic powder in the bottom of the bowl, and used the back of a spoon to dip the dough in. My new fav way to make these is to microwave them then take them out and melt the butter in the bottom of the bowl. Very good method of preparation.