Ingredients
1 1/2
cups butter, softened
1
cup sugar
1/2
teaspoon vanilla
3 1/2
cups Gold Medal™ all-purpose flour
1/4
teaspoon salt
3/4
cup roasted salted hulled pumpkin seeds (pepitas), toasted
Preparation
In large bowl, beat butter, sugar and vanilla with electric mixer on medium speed 1 minute, or mix with spoon, until well blended. Stir in flour, salt and 1/2 cup of the pumpkin seeds. Shape dough into a ball; flatten to 1-inch thickness. Cover; refrigerate about 2 hours.
Heat oven to 350°F. Spray cookie sheets with cooking spray. On lightly floured surface, roll dough to 1/4-inch thickness. Cut into desired shapes with 2-inch cookie cutters. On cookie sheets, place cutouts about 1 inch apart. Sprinkle with remaining 1/4 cup pumpkin seeds, pressing gently into cutouts.
Bake 10 to 12 minutes or until set. Immediately remove from cookie sheets to cooling racks.
