Pumpkin Seed Sables

Buttery, adorable cookies made for the holidays but delicious year-round

Ingredients:

• 1 1/4 cup / 150g unbleached all-purpose flour

• 1 cup / 120g whole spelt flour (or the equivalent amount of AP flour)

• 1/2 cup / 60g toasted pumpkin seeds + 1/4 cup / 33g ground into a flour

• 2 sticks / 227g unsalted butter, softened

• 1/2 cup / 100 g white sugar

• 1/4 teaspoon kosher salt

• 1 egg, whisked

Instructions:

1. In a mixing bowl, combine the all-purpose, spelt, and sunflower seed flours.

2. In a mixer, beat together the butter, sugar, and salt until light and fluffy. Add the flour mixture and beat until just combined, then add 1/3 cup of the toasted seeds and mix once more. Form the dough into a disc, wrap it in beeswax or plastic wrap, and store in the fridge for 1 hour or up to 2 days.

3. Remove dough from fridge 10 minutes before using and preheat your oven to 350°F (180°C). Roughly chop the remaining whole sunflower seeds and place them on a small plate for rolling. With a rolling pin, roll the dough out onto a well-floured surface to be 1/3” (3/4 cm) thick and use a 1.5” (4 cm) wide, round cookie cutter to punch out circles. Brush the sides with egg wash, then carefully roll them in the chopped seeds. Transfer them to your baking tray and bake for about 24 minutes or until lightly browned on the bottom.

4. Store in a sealed container for up to one week (or in the freezer for one month).