John Myers
Ingredients for 1 servings:
- 120 g pumpkin seeds
- 190 g flour
- 150 g butter
- 40 g powdered sugar
- 1 tsp cinnamon
- 1 tsp. clove powder
- 100 g apricot jam (apricot marmalade)
- 80 g chocolate (dark chocolate)
Instructions
Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours
Christmas cookies from Austria, makes about 40 cookies
Dry roast the pumpkin seeds. Finely grate 80g of pumpkin seeds and mix with the flour. Cut 150g of butter into small pieces and quickly knead with floured hands into a smooth dough together with the sugar, cinnamon, clove powder, and the flour-pumpkin seed mixture. Wrap in cling film and let rest at room temperature for one hour. Roll out the dough on a floured surface to a thickness of about 4mm. Using a round, scalloped cookie cutter (or any other cutter you like), cut out cookies until all the dough is used up. Bake the cookies in a preheated oven at 180°C for about 10 minutes, then let cool. Place two cookies together with a dollop of warmed apricot jam (this makes it easier to handle). Chop the chocolate and melt it with 40g of butter in a double boiler. Mix well and place a dollop of glaze on each cookie. Sprinkle with the remaining roasted pumpkin seeds.
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