YIELD: 35 SERVINGS 4 oz. butter, softened4 oz. granulated sugar4 oz. bread flour⅓ cup light corn syrup4 oz. pumpkin seedsTo taste, sea salt, coarsely ground 1. Combine the softened butter, flour, sugar, and corn syrup in a mixer on low speed. Fold in the pumpkin seeds. 2. Transfer the cookie dough to a sheet of parchment paper and form into one ¾" to 1" diameter log. Chill. 3. Slice into thin cookies and place on a sheet pan lined with a nonstick mat, leaving room for the cookies to ...

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