Ingredients

• 1/2 cup sugar
• 5 tablespoons unsalted butter
• 3 tablespoons light corn syrup
• 3 tablespoons all-purpose flour
• 2 tablespoons cornmeal
• 1 1/2 teaspoons chile powder
• 1 tablespoon fresh lemon juice
• 1/2 cup hulled pumpkinseeds

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Instructions

1. In a 1 to 1 1/2 quart heavy saucepan bring sugar, butter, and corn syrup to a boil over moderate heat, stirring, and boil 1 minute. Remove pan from heat and stir in remaining ingredients until mixture is smooth. Cool dough to room temperature.
2. Preheat oven to 350 degrees F and line 2 large baking sheets with parchment paper.
3. Roll level 1/2 teaspoons dough into balls and arrange 4 inches apart on baking sheets. Bake cookies in batches in upper and lower thirds of oven, switching position of sheets halfway through baking, until cookies are flat and golden about 10 minutes.
4. Transfer parchment with cookies to racks to cool. Cool baking sheets and line with fresh parchment between batches.