Pumpkin Lace Cookies
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per cookie: about | - |
| cal | 109 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | 0 |
| chol | 12 mg |
| sodium | 48 mg |
| % RDI: | - |
| iron | 5 |
| vit A | 4 |
| folate | 4 |
How appropriate in pumpkin season to incorporate green pumpkin seeds, or pepitas, in a crunchy lace cookie.
Ingredients
- 1/3 cup granulated sugar
- 1/4 cup butter
- 1/4 cup corn syrup
- 1/2 cup all-purpose flour
- 1/4 cup 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°F (180°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.)
Source : Canadian Living Magazine: October 2003
- Keywords : Dessert; Bake; Fall; Thanksgiving; Halloween;
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