How appropriate in pumpkin season to incorporate green pumpkin seeds, or pepitas, in a crunchy lace cookie.
Ingredients:
1/3 cup (75 mL) granulated sugar
1/4 cup (60 mL) butter
1/4 cup (60 mL) corn syrup
1/2 cup (125 mL) all-purpose flour
1/4 cup (60 mL) pumpkin seeds
1 pinch ground ginger
Preparation:
In small saucepan, bring sugar, butter and corn syrup to boil over medium heat; remove from heat. Whisk in flour, pumpkin seeds and ginger.
Baking no more than 6 at a time, drop by scant tablespoonfuls (15 mL), about 3 inches (8 cm) apart, onto parchment paper-lined baking sheet. Bake in centre of 350 degree F (180 degree C) oven until slightly darkened, about 10 minutes. Let stand on pan on rack for 2 minutes to firm; transfer to rack and let cool. (Make-ahead: Layer between waxed paper in airtight container and store for up to 3 days.)
Servings: 12
Nutritional Info
approx. per serving
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
1091 g
5g
3g
15 g
0
12 mg
48 mg
-
5%
4%
4%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
1091 g
5g
3g
15 g
0
12 mg
48 mg
-
5%
4%
4%
cal
pro
total fat
sat. fat
carb
fibre
chol
sodium
%RDI:
calcium
iron
vit A
vit C
folate
1091 g
5g
3g
15 g
0
12 mg
48 mg
-
5%
4%
4%
