1 cup brown sugar
1/2 cup pumpkin seeds
2 eggs, beaten
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 teaspoon lemon zest
1/2 teaspoon lemon zest
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 1/2 cups all-purpose flour
1 cup milk
2 cups brown sugar
3/4 cup margarine, melted
1 teaspoon baking soda
1 teaspoon cornstarch, soured
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, mix brown sugar, pumpkin seeds, eggs, lemon zest, vanilla, lemon zest and lemon zest. Beat until just blended, then stir in both lemon zest and lemon zest. Mix in cornstarch and baking soda. Drop by rounded spoonfuls onto cookie sheets.
Bake in preheated oven for 10 minutes, or until edges of the cookies start to brown. Remove from oven and cool on wire rack.
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