Pumpkin Seed Croccante Recipe adapted from the A16 cookbook

 Pumpkin Seed Croccante
Recipe adapted from the A16 cookbook
Ingredients:
1 cup unsalted butter at room temperature
1 cup plus 2 Tbsp sugar
1 egg
1 teaspoon vanilla extract
1 ¾ cups ’00 flour
¼ tsp kosher salt
1 ½ cups pumpkin seeds
Tools Needed
Baking Sheet with
parchment paper
Plastic wrap
Large bowl
Wooden Mixing
spoon
Measuring cups
and spoons
Rolling Pin
Knife
1. Cream the butter and the sugar together for 2 minutes, or until
smooth and creamy. Add the egg and the vanilla and mix to
combine.
2. Add the flour, salt and pumpkin seeds and mix until just
incorporated.
3. Place the dough on a baking sheet lined with parchment paper and
put the plastic wrap on top. Flatten the dough with your hands until
it is a 6 inch square. Refrigerate until completely firm.
4. Preheat the oven to 350F. Line 2 baking sheets with parchment
paper and lightly butter them.
5. On a lightly floured work surface, roll out the dough until it is ¼
inch thick.
6. With a knife, cut into 1 by 2 inch rectangles, and arrange them on
the prepared baking sheets, spacing them 1 inch apart.
7. Bake the cookies for about 12 minutes, rotating the sheets once
halfway through, or until the tops are golden brown. Transfer to wire
racks and let cool completely.