Pumpkin Seed Vanilla Crescent Cookies

For the pumpkin seed vanilla crescent mix the flour and baking powder and sift onto a pasta board. Press a well in the center. Add the sugar, vanilla sugar and egg and mix with some of the flour to form a thick paste.

On top add the cold butter cut into pieces and the grated pumpkin seeds, cover with flour and knead quickly from the center until smooth. If it sticks, chill it for a while.

Form the dough into pencil-thick rolls into pieces of equal length and shape into croissants. Place on a greased baking tray. Put the tray in the middle of the preheated oven and bake at a moderate heat for about 10 minutes. Roll the pumpkin seed vanilla crescents in the prepared sugar mixture while still hot.

Preparation Tip:

If you bake the pumpkin seed vanilla crescents directly on a greased tray, I recommend using butter for greasing, because then no residue remains on the tray.

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