For the pumpkin seed shortbread cookies, first knead all ingredients well together and let rest in the refrigerator for an hour.
Roll out the dough thinly and cut out with Christmas cookie cutters, place on a baking tray lined with baking paper and bake in a preheated oven at 170 °C for about 12 minutes.
Remove the pumpkin seed shortbread cookies from the oven, let cool, spread with melted chocolate and garnish with pumpkin seeds.
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