Red Fife and Pumpkin Seed Cookies

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Alex Grunert

80 small cookies

Source

Ingredients

1 cup all-purpose flour

2 cups Anson Mills red fife flour

1 teaspoon baking powder

1/2 teaspoon baking soda

2 teaspoons salt

Grated zest of 1 lemon

8 ounces (2 sticks) unsalted butter, softened

2 cups granulated sugar

2 large eggs

1 1/2 teaspoons pure vanilla extract

1/2 cup pumpkin seeds

Confectioners' sugar for sprinkling

Method

Preheat the oven to 325°F. Line four half-sheet pans with parchment paper.

Combine the all-purpose flour, red fife flour, baking powder, baking soda, salt, and lemon zest in a medium bowl, and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Combine the eggs with the vanilla and add slowly to the creamed batter. With a silicone spatula, fold in the flour mixture and mix just until combined.

Using a tablespoon-size ice-cream scoop, drop the batter onto the prepared pans, spacing the cookies 2 inches apart. (They are very buttery and will run if placed too closely together.) Press the pumpkin seeds onto the cookies. Bake for 5 minutes. Turn the pans in the oven and bake for 5 more minutes. Cool completely on wire racks. Sprinkle confectioners' sugar on top of the cooled cookies.