How to

1. In a mixing bowl, beat the butter and sugar until fluffy.
2. Add the egg, then the vanilla extract and seed oil.
3. Sift the flour, corn flour/ corn starch and baking powder and add them gradually.
4. Continue beating until all ingredients are incorporated.
5. Divide the dough and add the pastry colors, kneading until each color is fully combined.
6. Wrap the doughs in plastic wrap and refrigerate for 30 - 60 minutes.
7. Roll out the dough to a thickness of 0,6 - 0,8 cm and use a pumpkin-shaped cookie cutter to cut the cookies.
8. Add the stems and using a knife, cut out the pumpkin folds.Roll out the dough to a thickness of 0.6 - 0.8 cm and cut the cookies with a pumpkin - shaped cookie cutter.
9. Transfer to a baking tray lined with parchment paper and bake in a preheated oven (set to fan) at 300°F - 150°C for about 30 min (depending on the intensity of the oven).
10. Let them cool on a wire rack and enjoy!

Note from Greek jar:

To make my cookies, I used a 8cm cookie cutter and with the ingredients above, I made 36 cookies.

The green dough for the stems was about 40 g.

We bake at a low temperature to preserve the colors.

During the warmer months, it is good to take the dough out of the fridge a little at a time to make the cookies easier to work with.