#1270 - Nut and Spice Cookies

(by Shirley McNevich)

1 1/2 cups chopped pecans OR chopped walnuts
4 cups flour
1 cup white sugar
1/3 cup water
1 tsp. cinnamon
1 tsp. baking powder
1/4 cup Brer Rabbit LIGHT molasses
1 tsp. allspice
3/4 cup Parkay margarine

In a bowl add flour, chopped pecans/chopped walnuts, and baking powder--stir and set aside. In a large saucepan over low heat add white sugar, light molasses, water, allspice and cinnamon--stir and bring to a boil. Once boiling, remove from heat and add Parkay--stir until Parkay melts. Slowly add flour mixture to the hot mixture--stir. Let the mixture sit on the counter until it's room temperature, then refrigerate it for 1 hour. Remove dough from refrigerator--divide the dough into four equal parts. Take out one on the four dough pieces--return other dough to the refrigerator. Shape the first piece of dough into a round ball. Flour your countertop, place the first dough ball on the flour, and lightly flour the top of the dough. Use a rolling pin to roll the dough 1/8" thick. Use any shape cookie cutters to cut your cookies. Remove other dough from refrigerator--repeat with all cookie dough. Placed cut cookies on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes. Cool cookies, then frost or glaze if desired.