Pumpkin Lace Cookies

Pumpkin Lace Cookies 250 Image by: Pumpkin Lace Cookies 250 Author: Canadian Living

How appropriate in pumpkin season to incorporate green pumpkin seeds, or pepitas, in a crunchy lace cookie.

  • Portion size 12 servings
  • Credits : Canadian Living Magazine: October 2003

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 seed
  • 1 pinch ground ginger

Method

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.)

Nutritional facts <b>Per cookie:</b> about

  • Sodium 48 mg
  • Protein 1 g
  • Calories 109.0
  • Total fat 5 g
  • Cholesterol 12 mg
  • Saturated fat 3 g
  • Total carbohydrate 15 g

%RDI

  • Iron 5.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 4.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Pumpkin Lace Cookies

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