Pumpkin Lace Cookies
How appropriate in pumpkin season to incorporate green pumpkin seeds, or pepitas, in a crunchy lace cookie.
Servings: 12
Ingredients:
| Nutritional Info | |
| Per cookie: about | - |
| cal | 109 |
| pro | 1 g |
| total fat | 5 g |
| sat. fat | 3 g |
| carb | 15 g |
| fibre | trace |
| chol | 12 mg |
| sodium | 48 mg |
| % RDI: | - |
| iron | 5% |
| vit A | 4% |
| folate | 4% |
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1/3 cup (75 mL) granulated sugar
1/4 cup (50 mL) butter
1/4 cup (50 mL) corn syrup
1/2 cup (125 mL) all-purpose flour
1/4 cup (50 mL) pumpkin seeds
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.)
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