Mixed Seed Shortbread Cookies

• 1 2/3 cups flour
• 1/2 salt
• 7 tablespoons softened butter
• 3 3/4 tablespoons pumpkin seeds
• 2 1/4 tablespoons white sesame seeds
• 2 1/4 tablespoons black sesame seeds
• 2 1/4 tablespoons sunflower seeds
• 2 tablespoons flaxseeds
• 5 1/16 tablespoons water

1. In a bowl, add the flour and salt. Dice the butter.
2. Make a well in the middle of the flour and add the butter and the seeds.
3. Knead to coarse crumbs.
4. Add water and knead the dough quickly to form a firm ball.
5. On a floured surface, smash the dough with the palm of your hand to flatten it.
6. Form a ball and repeat.
7. Wrap the dough in plastic wrap and refrigerate for 45 minutes.
8. After 45 minutes, remove the dough from the refrigerator and warm to room temperature for 10 minutes.
9. Preheat oven to 410F.
10. Roll out the dough on a floured work surface and cut out the chosen shapes with a cookie cutter
11. Prick the dough with a fork.
12. Bake for 15 to 20 minutes.

flour, salt, butter, pumpkin seeds, white sesame seeds, black sesame seeds, sunflower seeds, flaxseeds, water

Taken from www.yummly.com/recipe/Mixed-Seed-Shortbread-Cookies-2044013 (may not work)