Pumpkin Seed and Monk’s Head Cookies

Ingredients:

• 1 cup pumpkin seeds
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• ½ cup unsalted butter, room temperature
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup Monk’s head mushrooms, finely chopped

Instructions:

1. Preheat oven to 350°F (180°C). Spread pumpkin seeds on a baking sheet and toast in the oven for 8-10 minutes, or until lightly browned. Set aside to cool.
2. In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Using an electric mixer, beat the butter and sugar together until light and fluffy.
4. Add the egg and vanilla extract and mix until well combined.
5. Gradually add the dry ingredients and mix until just combined.
6. Fold in the toasted pumpkin seeds and chopped Monk’s head mushrooms.
7. Roll the dough into 1-inch balls and place on a baking sheet lined with parchment paper.
8. Flatten each ball slightly with a fork.
9. Bake for 12-15 minutes, or until the edges of the cookies are lightly browned.
10. Cool on a wire rack before serving.

Verdict and Serving Suggestions:

These cookies are a unique and flavorful twist on a classic favorite. The combination of pumpkin seeds and Monk’s head mushrooms adds a nutty and earthy flavor that pairs perfectly with the sweetness of the cookie dough. Serve them warm from the oven with a cold glass of milk for the ultimate treat.