Red Fife And Pumpkin Seed Cookies

• 1 cup all-purpose flour
• 2 cups Anson Mills red fife flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 teaspoons salt
• Grated zest of 1 lemon
• 8 ounces (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup pumpkin seeds
• Confectioners' sugar for sprinkling

1. Preheat the oven to 325u0b0F. Line four half-sheet pans with parchment paper.
2. Combine the all-purpose flour, red fife flour, baking powder, baking soda, salt, and lemon zest in a medium bowl, and set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar. Combine the eggs with the vanilla and add slowly to the creamed batter. With a silicone spatula, fold in the flour mixture and mix just until combined.
4. Using a tablespoon-size ice-cream scoop, drop the batter onto the prepared pans, spacing the cookies 2 inches apart. (They are very buttery and will run if placed too closely together.) Press the pumpkin seeds onto the cookies. Bake for 5 minutes. Turn the pans in the oven and bake for 5 more minutes. Cool completely on wire racks. Sprinkle confectioners' sugar on top of the cooled cookies.

flour, anson mills red fife, baking powder, baking soda, salt, lemon, unsalted butter, sugar, eggs, vanilla, pumpkin seeds, confectioners

Taken from www.epicurious.com/recipes/food/views/red-fife-and-pumpkin-seed-cookies-387402 (may not work)