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. Slice into thin cookies and place on a sheet pan lined with a nonstick mat, leaving room for the cookies to spread. Flatten the cookies with wet hands.

4. Bake in a 325°F oven until golden brown. Remove from oven, coarsely grind sea salt over the tops as desired. You may allow the cookies to cool and serve flat, or remove them from the mat while they are still warm and shape them either by draping them over a rolling pin or placing inside of a cup and then cooling.

Recipe: Bennington College Dining Services