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
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
- Folate 4.0
- Vitamin A 4.0
