CHEWY PUMPKIN PECAN COOKIES

Ingredients:

1 cup butter, softened
1 cup packed brown sugar
1 tsp ground nutmeg
1 cup canned pumpkin
1 egg
2 tsp vanilla extract
2 cups flour
2 cups white baking pieces
pecan halves, optional

Directions:

Preheat oven to 350 F.

1. In a large bowl beat butter with an electric mixer on
medium to high speed for 30 seconds.
Add brown sugar, nutmeg and baking soda.
Beat until combined scraping bowl occasionally.
Beat in pumpkin, egg and vanilla until combined.
Beat in as much flour as you can with the mixer.
Using a wooden spoon stir in any remaining flour.
Stir in white baking pieces.

2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
If desired press a pecan half gently onto each cookie.
Bake preheated oven 11 to 14 minutes or until edges are firm.
Cool on cookie sheet for 2 minutes.
Transfer cookies to a wire rack to cool.

YIELD: About 5 dozen cookies

STORAGE

Layer cookies between sheets of waxed paper in an airtight container; cover.
Store at room temperature for up to 3 days or freeze for up to 3 months.