Pumpkin Drops

For the pumpkin drops, mix all dry ingredients in a bowl, make a small well in the center. Add oil, butter pieces and the egg to the well.

Knead all the ingredients well, cover with plastic wrap and let rest in the refrigerator for a good 1/2 hour. Roll out the dough to a thickness of 3-4 mm. Use a mutzmandel cookie cutter, or classic cookie cutters (moon, stars) for the pumpkin drops.

Place the cut out cookies on a baking tray lined with baking paper and brush with egg yolk. Then bake in an oven preheated to 180 °C for about 10 minutes.

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