Christmas Cookies Week 2

This is the recipe I tried out today. They were okay but I think I may have toasted the nuts a little too long.

I got this one out of a Christmas cookie magazine.

Chunky Nut Blondie Drops
1 1/2 C. packed light brown sugar
1 C. (2 sticks) butter, softened
2 eggs
1 1/2 tsp. vanilla
2 1/2 C. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/4 tsp. baking soda
1 1/2 C. coarsely chopped chocolate
1 1/2 C. coarsely chopped pecans toasted*
1 1/2 C. coarsely chopped walnuts toasted*

*to toast nuts, spread on a cookie sheet. Bake in preheated 350 F oven 8 to 10 minutes or until golden, stirring frequently.

1. Preheat oven to 350 F. Line cookie sheets with parchment paper.
2. Beat brown sugar, butter and granulated sugar in large bowl with electric mixer at medium speed. Add eggs and vanilla; beat until blended Combine flour, baking powder, salt and baking soda in a small bowl; mix into butter mixture. Stir in chocolate, pecans and walnuts.
3. Drop dough by rounded tablespoonfuls about 1 1/2 inches apart onto prepared cookie sheets. (if dough is soft, refrigerate about 1 hour before baking)
4. Bake 15 to 17 minutes or until golden brown. Cool on cookie sheet 2 minutes; remove to wire racks to cool completely.

Enjoy!!