3/4 c Unsalted shelled pepitas;
-toasted
4 oz Semisweet chocolate; chopped
1 c Unsalted butter; room
-temperature (2
; sticks)
1/2 c Plus 2 tablespoons sugar
1/2 ts Ground cinnamon
1/4 ts Salt
2 3/4 c All purpose flour
1 lg Egg white; lightly whisked
Preheat oven to 325F. Grind pepitas in coffee grinder or blender until
coarsely ground. Set aside. Stir chocolate in top of double boiler set over
simmering water until melted and smooth. Transfer chocolate to large bowl.
Cool slightly.
Add butter, 1/2 cup sugar, ground cinnamon and salt to melted chocolate.
Using electric mixer, beat until well blended. Add flour and ground pepitas
and stir until just blended.
Roll out dough on floured surface to -inch thickness. Using 3-inch star
cookie cutter dipped into flour, cut out cookies. Transfer cookies to
ungreased baking sheets, spacing 1 inch apart. Reroll dough scraps; cut out
additional cookies and place on baking sheets. Brush cookies with egg
white; sprinkle with remaining 2 tablespoons sugar.
Bake cookies until just firm to touch, about 18 minutes. Cool 5 minutes on
baking sheets. Transfer to rack; cool.
Makes about 20.
Yields
1 servings