I’m working on another Cookbook Road Test post (coming soon to the Interwebz near you) featuring the Rick Bayless cookbook Fiesta at Rick’s. I tried several recipes including this one and ding-ding-ding we have a winner! I just couldn't wait to share this treat with you.
These are not sweet cookies, and they’re definitely not pretty cookies. In fact ‘cookie’ might be the wrong word altogether but neither Rick nor I came up with a better one. Shortbread comes close.
But enough about what it isn’t. This toothsome morsel IS a fantastic go-with for a glass of dry white wine. (Rick says they pair well with margaritas and I believe him. I happen to know they're also quite good with red wine, as rigorous quality control studies have been conducted. Only the best for my readers.) There’s texture and flavor and richness, all in 1-2 bites. Perfect for a cocktail party and very easy to prepare.
Recipe, pictures and music after the jump.
- 1 ½ cups pepitas, (pumpkin seeds) toasted, salted
- 1 ½ cups all-purpose flour
- ½ cup tahini (sesame paste)
- ¼ cup dark brown sugar
- 6 tablespoons milk
- 1 ½ teaspoons Salt
- 4 ounces (1 stick) very cold unsalted butter, cubed
- Heat the oven to 350 degrees.
- In a food processor, pulse the pumpkin seeds until coarsely ground (usually 5-8 one-second pulses).
- Over the pumpkin seeds, evenly distribute the flour, tahini, brown sugar, milk, salt and cubed butter (in that order).
- Pulse 8 times (one-second pulses). Everything should be evenly mixed together (with tiny pieces of butter still visible), though the mixture won’t form a cohesive mass.
- Line a rimmed baking sheet with parchment paper or a silicone baking mat.
- Using a teaspoon or tiny ice cream scoop, scoop out small amounts of dough (about 1 teaspoon), form them into rough-looking balls and lay them on the baking sheet (they can nearly touch).
- Bake for about 25 minutes, until lightly browned and crisp. Cool completely, then serve.
- Cookies may be made ahead 5-6 days ahead and stored in an airtight container.