Recipes

Bennington College Sweet & Salty Pumpkin Seed Florentines

YIELD: 35 SERVINGS

4 oz. butter, softened
4 oz. granulated sugar
4 oz. bread flour
⅓ cup light corn syrup
4 oz. pumpkin seeds
To 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. Sl

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