BROWN THE BUTTER:
Heat a thick-bottomed saucepan on medium low heat, add butter – melt and cook, check often, giving the pan a shake; the milk solids will rise to the top and start to foam up. Check for browned specks to form at the bottom; the butter will start to turn golden and will be done when it has turned a medium dark and gives off a nutty aroma. Move the saucepan to a cool surface and strain out the solids. Use immediately or store covered in the refrigerator for a future use.
Combine the sugar with the rest of wet ingredients in a large bowl; beat at medium speed until well blended.
Combine all the dry ingredients; add to the wet ingredients in thirds, beat well.
NOTE: the last third addition you will need to finish up with a wooden spoon or something similar.
Stir in more flour, if needed, to make a soft dough – but I have never had to.
Stir in the pepitas/pumpkin seeds (or pecans)
SHAPING AND BAKING: Turn the dough out onto a lightly floured surface. Divide in half. Shape into 2 12-inch rolls; place on a cookie sheet coated with cooking spray. Flatten rolls to 1/2 inch thickness. NOTE: both rolls can fit on one large cookie sheet.
Bake at 325 degrees for 25 minutes.
Transfer to a wire rack; let cool for 15-20 minutes. Turn oven down to 300 degrees.
After slightly cooled; slice each roll diagonally into 20 1/2-inch thick slices.
Place the slices back onto the cookie sheet and bake for 15 minutes; turn cookies over, bake another 10-15 minutes or until dry.
Cool on wire racks, they will become crispy.
*lighter fare cookie adapted from Cooking Light