PUMPKIN SEED SHORTBREAD

Pumpkin Seed Shortbread image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h40m

Yield 54

Number Of Ingredients 6

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:

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.

Nutrition Facts : Calories 95, Carbohydrate 10 g, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 60 mg