Pumpkin Seed Cookies

Place all ingredients in a bowl or on a work surface. Mix with hands and quickly knead into a shortcrust pastry. Cover and let rest in refrigerator for about 2 to 3 hours. Roll out dough to about 3 mm thickness on floured work surface or between two baking mats with a rolling pin. Sweep off excess flour with a flour whisk or brush before cutting out. Cut out any shapes, brush with beaten egg and sprinkle with chopped or ground pumpkin seeds or pumpkin brittle. Place on prepared baking sheet and bake in preheated oven at 165 to 175 °C for 10 to 14 minutes until light on sight. Variation: Spread half of the baked cookies with currant or apricot jam on one side and place the other half on top. Dip half of each cookie in fondant icing with chocolate coating and sprinkle with pumpkin brittle or chopped or ground pumpkin seeds. For the pumpkin brittle, melt 100 g of fine crystal sugar in a saucepan to light caramel. With a wooden spoon, quickly stir in 100 g pumpkin seeds and let the mixture flow onto an oiled baking tray, baking parchment or a baking mat. Caution: The mass is very hot! Spread a little with a wooden spoon or cover with a second baking mat and roll thinly with a rolling pin. Allow to cool. Grind more or less finely in a moulinette.

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