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Pumpkin Seed Shortbread
2 hr 40 min
cups butter, softened
cups Gold Medal™ all-purpose flour
cup roasted salted hulled pumpkin seeds (pepitas), toasted
In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed 1 minute, or mix with spoon, until well blended. Stir in flour, salt and 1/2 cup of the pumpkin seeds. Shape dough into a ball; flatten to 1-inch thickness. Cover; refrigerate about 2 hours.
Heat oven to 350°F. Spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into desired shapes with 2-inch cookie cutters. On cookie sheets, place cutouts about 1 inch apart. Sprinkle with remaining 1/4 cup pumpkin seeds, pressing gently into cutouts.
Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
Use metal cookie cutters to easily cut through pumpkin seeds in this dough.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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