Name: Pumpkin Seed Cookies
Prep time: 120 min
Cook time: 15 min
Total time: 135 min
Yield: 24 pieces
Ingredients: 160g Vegan Butter; 300g All Purpose Flour; 120g Ground Pumpkin Seeds; 120g Sugar; 8g Vanilla Sugar; 1tbsp Vegan Egg Replacer; 1pinch Salt; 0.5tsp Grated Lemon Peel; 100g Cooking Chocolate; 50g Ground Pumpkin Seeds

Delicate vegan heart-shaped cookies with a rich, nutty flavor from ground pumpkin seeds. These buttery treats are finished with a drizzle of chocolate and a sprinkle of pumpkin seeds for an elegant touch. Perfect with afternoon tea or as a special holiday treat that combines the earthy flavor of pumpkin seeds with a hint of lemon freshness.

Instructions

Leave the vegan butter on a plate for 1-2 hours to soften at room temperature.
Prepare the vegan egg replacer according to the package instructions.
In a large mixing bowl, cream together the softened vegan butter, sugar, and vanilla sugar until light and fluffy.
Add the prepared vegan egg replacer and grated lemon peel to the butter mixture. Mix until well combined.
In a separate bowl, combine the all-purpose flour, ground pumpkin seeds, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.
Cover the dough with plastic wrap and refrigerate for at least 1 hour.
Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the chilled dough to about 1/4 inch thickness.
Using a heart-shaped cookie cutter, cut out the cookies and place them on the prepared baking sheet, spacing them about 2 inches apart.
Gather the dough scraps, re-roll, and cut out more cookies until all the dough is used.
Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden.
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Decoration Instructions

Once the cookies are completely cooled, melt the chocolate in a heatproof bowl over simmering water or in short bursts in the microwave, stirring frequently.
Dip one end of each cookie into the melted chocolate or drizzle the chocolate over the cookies.
Immediately sprinkle the chocolate-covered portions with ground pumpkin seeds before the chocolate sets.
Allow the chocolate to set completely before serving or storing.

Notes

For the best texture, make sure your vegan butter is properly softened but not melted.
The dough can be refrigerated overnight if you want to prepare ahead of time.
If you can't find vanilla sugar, you can use an additional 1 tablespoon of regular sugar plus 1/2 teaspoon of vanilla extract.
The cookies will be quite soft when first removed from the oven but will firm up as they cool.
For a flavor variation, try adding 1/4 teaspoon of ground cinnamon or cardamom to the dough.
These cookies can be frozen for up to 3 months, either as dough or after baking.
Store the cookies in an airtight container at room temperature for up to two weeks.