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Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
dozen cookies
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 350°. Spread
    pepitas onto a baking sheet.
    Bake at 350° for 10 minutes,
    until toasted.

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  • Combine 1 cup of the flour and the toasted pepitas in a
    food processor; pulse until
    pepitas are finely ground.
    Transfer to a bowl and whisk in
    remaining 1 cup flour, the salt
    and cardamom, if using.

  • In a large bowl, beat butter,
    3/4 cup of the confectioners’
    sugar and the vanilla on high
    speed until light and fluffy,
    2 minutes. Reduce speed to low;
    slowly add flour-nut mixture,
    beating just until combined.

  • Shape dough into 1-inch
    balls between your palms and
    place 1 inch apart on baking
    sheets. Bake at 350° for 15
    minutes or until bottoms just
    begin to brown. Transfer
    cookies to racks and let cool
    slightly, about 4 minutes.

  • Place remaining 1 cup
    confectioners’ sugar in a bowl.
    Working with 4 cookies at a
    time, roll in sugar, coating
    well. Transfer to a rack, let
    cool completely and roll again
    in sugar.

Nutrition Facts

105 calories; fat 7g; cholesterol 11mg; saturated fat 3g; carbohydrates 10g; protein 2g; sodium 43mg.
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