1 1/2 cups margarine
2 cups packed brown sugar
4 eggs
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.