• Ingredients: 27
  • Serves: 80

Red fife and pumpkin seed cookies with all-purpose flour, anson mills red fife flour, baking powder, baking soda, salt, grated zest of 1 lemon, unsalted butter, softened, granulated sugar, large eggs, pure vanilla extract, pumpkin seeds, confectioners’ sugar for sprinkling.


  • 1 cup all-purpose flour
  • 2 cups Anson Mills red fife flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 2 tsps. salt
  • Grated zest of 1 lemon
  • 8 oz. unsalted butter, softened
  • 2 cups granulated sugar
  • 2 large eggs
  • 1 1/2 tsps. pure vanilla extract
  • 1/2 cup pumpkin seeds
  • Confectioners’ sugar for sprinkling

The bloom

  • 4 1/2 tsps. unflavored powdered gelatin
  • 1/2 cup cold water

The syrup

The mallowing

  • *The key to getting real maple flavor is using a dark amber Grade A or Grade B syrup, which are bolder than lighter Grade A varieties.
  • **To make candied bacon, lay 6 or 7 bacon slices on a wire rack set over a sheet pan lined with foil. Combine 1/4 cup light brown sugar with 1/8 tsp. ground cinnamon. Rub over both sides of bacon. Bake at 350°F until deeply caramelized, 30 to 35 minutes. Let cool before chopping into bits.


  • 1/2 cup butter
  • Freshly grated Parmesan cheese
  • Fresh Italian parsley sprigs

For plating

  • Special equipment: cheesecloth; a deep-fat thermometer

For assembly


  1. Step 1 Combine the all-purpose flour, red fife flour, baking powder, baking soda, salt, and lemon zest in a medium bowl, and set aside.

    For this step you will need

  2. Step 2 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.

    For this step you will need

  3. Step 3 Using a tablespoon-size ice-cream scoop, drop the batter onto the prepared pans, spacing the cookies 2 inches apart.
  4. Step 4 (They are very buttery and will run if placed too closely together.) Press the pumpkin seeds onto the cookies.

    For this step you will need

  5. Step 5 Bake for 5 minutes. Turn the pans in the oven and bake for 5 more minutes. Cool completely on wire racks.