Pumpkin Seed Cookies

31 Mar

tamako_cookie1 tamako_cookie2

Pumpkin seeds with a citrus twist – what a treat from my sister-in-law. She only uses 1/2 cup of sugar and didn’t bother grinding the tea leaves, since they’re so fine anyway.

Makes 30 cookies

1 Tbsp. (15 ml) Overwaitea Pure Ceylon Tea
1 3/4 cup (425 mL) all-purpose flour
1/2 tsp. (3 ml) baking soda
1/2 tsp. (3 ml) salt
1/4 cup (60 ml) shelled pumpkin seeds or almonds, toasted, roughly chopped
1/3 cup (75 ml) unsalted butter, softened
2/3 cup (150 ml) granulated sugar (use 1/2 cup if you prefer less sweet)
Finely grated peel of 1 lemon
Finely grated peel of 1 lime
1 egg
2 Tbsp. (30 ml) fresh lemon juice

Preheat the oven to 350’F (180’C). In a spice or coffee grinder, grind the tea leaves to a fine powder. In a bowl, combine the ground tea leaves, flour, baking soda, salt and chopped pumpkin seeds.or almonds. Set aside. In a mixing bowl, cream together the butter, sugar and lemon and lime peel. Add the egg and lemon juice and mix well. Add the flour mixture in 3 batches, mixing after each addition until a dough forms. Roll about 1 Tbsp. (15 ml) of the cookie dough into a round ball. Place on an ungreased baking sheet and slightly flatten. Repeat with remaining dough, spacing cookies about 2″ (5 cm) apart. Bake in preheated oven for 10 minutes. Remove cookies from baking sheet to wire rack to cool.


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