Pumpkin Seed Shortbread Heart Cookies

Name: Pumpkin Seed Shortbread Heart Cookies
Cook time: 10 min
Total time: 1 h
Yield: 30
Ingredients: 390 g Steirermehl; 100 g powdered sugar; 200 g cold butter; 1 egg; 1 pinch salt; 1 pkg vanilla sugar; chocolate icing; Steirerkraft finely ground pumpkin seeds

These little hearts simply make you happy! Delicate shortbread, nutty pumpkin seeds, and a touch of chocolate – perfect for nibbling in between or for putting a smile on someone’s face. Easy to bake and served with love.

Difficulty: easy Total time: 1 h Portions: 30

Dessert with Steirermehl with pumpkin seeds

Pumpkin Seed Shortbread Cookies

390 g Steirermehl
100 g powdered sugar
200 g cold butter
1 egg
1 pinch salt
1 pkg vanilla sugar

For decorating

chocolate icing
Steirerkraft finely ground pumpkin seeds

Pumpkin seeds finely ground

200g

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Regionaler Kürbiskern-Samen in grüner Verpackung mit Herz-Design.

Preparation

Combine the flour with the baking powder in a large bowl. Add all the remaining ingredients and knead with a mixer or by hand into a firm dough. Wrap the dough in plastic wrap and let it rest in the fridge for at least 1 hour.
After resting, roll out the dough on a floured surface and cut out cookies using cutters of your choice (e.g. hearts). Place the cut-out cookies with enough space between them on a baking sheet lined with parchment paper. Bake at 180 °C (355 °F) conventional heat for about 10–12 minutes.
Let the cookies cool completely. Meanwhile, melt the chocolate together with the butter over a double boiler. Dip the corners of the cookies into the chocolate as desired and sprinkle with chopped pumpkin seeds. Let dry on a wire rack and enjoy.

Don't tell anyone

Shortbread dough should only be kneaded until the ingredients are just combined, as over-kneading makes the cookies tough. Take care when baking too, since shortbread cookies darken very quickly – it’s better to bake slightly less and let the residual heat on the tray finish the job.