Santa Clara Cookies

Method11 steps

1. 1

   Step 1: Beat the butter on medium speed until creamy. On low speed, mix in the confectioners’ sugar (1 cup) and dough baking powder (¼ tsp). Add the 3 cups flour one cup at a time, then the yolks one at a time; beat for about 1 minute. Add the lukewarm dough water (½ cup) and mix for less than a minute, until smooth and able to form a ball. Wrap the dough.

   Uses 1 (4 oz) stick unsalted butter, at room temperature and sliced · 1 cup confectioners’ sugar · ¼ tsp baking powder, for the dough · 3 cups flour, for the dough · 3 egg yolks · ½ cup lukewarm water, for the dough

2. 2

   Step 2: Chill the wrapped dough in the refrigerator for at least 30 minutes, until firm enough to handle.

   Check the chilled dough · 30 minUses All wrapped dough from step 1

3. 3

   Step 3: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment. Lightly flour parchment and roll half the chilled dough between two sheets to ¼ inch thick. Cut 3-inch circles. Press a smaller cutter lightly inside each circle without cutting through, leaving a ¼-inch border; mark the border with a fork. Repeat with the other half and reroll the scraps to make about 24 cookies.

   Uses All chilled dough from step 2, rolling half at a time and rerolling scraps · Extra flour, for rolling the dough

4. 4

   Step 4: Space the cookies at least ¼ inch apart on the lined sheet. Bake each batch for about 10 minutes, until cooked through and lightly browned underneath. Remove and let cool completely; repeat with remaining cookies.

   Check this batch of cookies · 10 minUses Shaped cookies from step 3, baking in batches as needed

5. 5

   Step 5: Choose the glaze before starting: for a green glaze, skip this action and step 6 and use the unpeeled seeds in step 7. For a white pumpkin-seed glaze, bring enough water to cover the seeds to a boil, add all 3 cups seeds and simmer for about 5 minutes; turn off the heat.

   Check optional seed simmer · 5 minUses Optional white-glaze route only: all 3 cups pumpkin seeds · Optional white-glaze route: enough water to cover the seeds

6. 6

   Step 6: For the optional white glaze, cool the seeds in their simmering water, stir in the baking powder, and refrigerate overnight. Rub the thin skins off with your fingers, pour away the loose skins and water, and rinse repeatedly with fresh water. Rub the seeds in a clean towel, rinse again and dry thoroughly on a towel.

   Uses Optional white-glaze route: seeds and water from step 5 · Optional white-glaze route: ½ tsp baking powder · Optional white-glaze route: fresh water for repeated rinsing

7. 7

   Step 7: Grind the seeds finely in a food processor or blender: use the unpeeled seeds for the quick green glaze, or the peeled, thoroughly dried seeds from step 6 for the white glaze. Use one seed route only.

   Uses Green-glaze route only: all 3 cups unpeeled pumpkin seeds · White-glaze route only: all peeled, rinsed and dried seeds from step 6; soaking water is discarded

8. 8

   Step 8: Put the glaze sugar (2 cups) and its ½ cup water in a medium saucepan over medium-low heat. Watch closely and cook for about 8–10 minutes, checking from 8 minutes, until the sugar has dissolved and the bubbling syrup thickens lightly.

   Check glaze syrup · 8 minUses 2 cups sugar, for the glaze · ½ cup water, for the syrup

9. 9

   Step 9: Stir the ground pumpkin seeds into the syrup and cook for 3–4 minutes, stirring until it becomes a thick paste.

   Check pumpkin-seed paste · 3 minUses All syrup from step 8 · All ground seeds from the chosen route in step 7

10. 10

    Step 10: Turn off the heat and stir in the milk (½ cup). Remove the glaze from the heat and let it cool slightly until thick, shiny and spoonable. If it hardens before use, warm it over low heat with 1 tbsp water until runny again.

    Uses All cooked pumpkin-seed paste from step 9 · ½ cup milk · Only if glaze hardens: 1 tbsp water for reheating

11. 11

    Step 11: Once the cookies are no longer warm to the touch, spoon 1–1½ tsp of the slightly cooled glaze into each centre. Let it spread and settle inside the border. Reserve any excess glaze separately rather than putting it all on the cookies.

    Uses All completely cooled baked cookies from step 4 · Glaze from step 10: 1–1½ tsp per cookie; reserve any excess separately