Photo: Molly Mears
Red Fife and Pumpkin Seed Cookies
12 ingredients
Makes about 80 small cookies
openrecipes
Estimated Nutrition (whole recipe, rough)
708
Calories
20g
Protein
18g
Fat
112g
Carbs
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup all-purpose flour
- 2 cups Anson Mills red fife flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons salt
- Grated zest of 1 lemon
- 8 ounces (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla extract
- 1/2 cup pumpkin seeds
- Confectioners' sugar for sprinkling
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes