Red Fife and Pumpkin Seed Cookies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 80 |
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Chef Grunert shares another inventive cookie recipe that utilizes interesting ingredients, such as red fife flour, a hard wheat grain that imparts a nutty flavor. Buttery, lemony, and sweet, these cookies are easy to prepare. Makes about 80 small cookies. Ingredients:
1 cup all-purpose flour |
2 cups anson mills red fife flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
2 teaspoons salt |
grated zest of 1 lemon |
8 ounces (2 sticks) unsalted butter, softened |
2 cups granulated sugar |
2 large eggs |
1 1/2 teaspoons pure vanilla extract |
1/2 cup pumpkin seeds |
confectioners' sugar for sprinkling |
Directions:
1. Preheat the oven to 325°F. Line four half-sheet pans with parchment paper.
2. Combine the all-purpose flour, red fife flour, baking powder, baking soda, salt, and lemon zest in a medium bowl, and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Combine the eggs with the vanilla and add slowly to the creamed batter. With a silicone spatula, fold in the flour mixture and mix just until combined.
4. Using a tablespoon-size ice-cream scoop, drop the batter onto the prepared pans, spacing the cookies 2 inches apart. (They are very buttery and will run if placed too closely together.) Press the pumpkin seeds onto the cookies. Bake for 5 minutes. Turn the pans in the oven and bake for 5 more minutes. Cool completely on wire racks. Sprinkle confectioners' sugar on top of the cooled cookies.
5. © 2011 Tracey Zabar
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