Pumpkin Seed Shortbread

  • Prep 25 min
  • Total 2 hr 40 min
  • Servings 54
Pumpkin Seed Shortbread

Ingredients

1 1/2
cups butter, softened
1
cup sugar
1/2
teaspoon vanilla
3 1/2
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt
3/4
cup roasted salted hulled pumpkin seeds (pepitas), toasted

Steps

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  • 1
    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.
  • 2
    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.
  • 3
    Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.

Notes









Tips

Expert Tips

  • Use metal cookie cutters to easily cut through pumpkin seeds in this dough.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
95
% Daily Value
Total Fat
6g
0%
Saturated Fat
3g
0%
Sodium
60mg
0%
Total Carbohydrate
10g
0%
Dietary Fiber
0g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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