Pumpkin seed cookies

Ingredients for 1 servings:

• 350 g spelt flour type 630
• 180 g pumpkin seeds, ground
• 130 g sugar
• 1 packet of vanilla sugar
• 250 g butter, soft
• 1 egg(s)
• 200 g raspberry jam

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

The specified amount yields approximately 70 pumpkin seed cookies with raspberry jam. Mix the flour, ground pumpkin seeds, vanilla sugar, and sugar in a bowl. Then add the butter and egg and knead into a smooth dough. Divide the dough into three portions and roll out into approximately 3 cm thick dough balls. Cut approximately 2 cm thick slices from these and form into balls. Press a hole into the dough balls. You can do this either with your fingers or with a bottle cork. The latter is the preferred method, as it creates even-sized holes for the jam. Place the dough balls on a baking sheet lined with baking paper and refrigerate for at least one hour. Preheat the oven to 160°C (fan oven). Fill the dough balls to the brim with raspberry jam and bake in the preheated oven for 18-20 minutes. Then let them cool completely and store them in a cookie tin.