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Preheat oven to 375°F (180°C). In a large saucepan
over medium heat, melt the butter. Add the cinnamon.
Remove from the heat and stir until the chocolate is
melted. Stir in the sugar, vanilla, and egg until smooth.
Stir in the flour and beat well. Immediately pour and
scrape the batter into a 10-by 15-by 1-inch jellyroll
pan lined with parchment paper. Spread the batter into
a thin, even layer across the pan. Scatter the pumpkin
seeds evenly over the top.
Bake for 10 minutes, or until the cookie is just set. Remove from the oven and cool on a rack for 20 minutes. Cut or break into 2 dozen rough-shaped pieces, as you would a nut brittle.
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