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Pumpkin seed cookies

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Ingredients for 1 servings:

  • 150 g flour
  • 1 pinch of baking powder
  • 50 g butter (soft)
  • 50 g sugar (brown)
  • 1 pinch of salt
  • 1 egg yolk
  • 35 g pumpkin seeds

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 40 minutes

autumn cookies

Roast the pumpkin seeds in a non-stick pan and let cool. Mix the other ingredients in a mixing bowl until smooth and then stir in the cooled, roasted pumpkin seeds. Knead the dough again with floured hands on a (floured) work surface and shape it into a log. Wrap the log in cling film and chill for about 2 hours. Then cut approximately 3 mm thick slices from each log and place them on a baking sheet lined with baking paper. Bake the cookies in a preheated oven at 160°C on the middle rack for about 10 minutes. Then transfer the cookies, still on the baking paper, to a wire rack and let cool. This recipe makes about 35 cookies.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pumpkin seed cookies

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