Symplax signature shortbread

Preheat oven to 350 degrees F. Whip together two sticks of softened butter, a pinch of salt and 1/2 cup of spiced powdered sugar (put the sugar in the dry grinder with 2 tbsp caraway seeds). Once mixed, add 2 cups whole wheat flour. Make the dough into little balls and flatten them onto a baking tray lined with parchment paper. Just flatten a bit. Arrange pepitas in pattern on each cookie, squish into cookie a bit. They'll spread a bit, so space out a little, but they separate pretty well even if they touch. Bake for 16-18 min (in our oven, we check after 11 min, it runs a bit hot). They are done when they're golden. They won't be crispy right when you take them out, but will get crispy as they cool. To see if it's done, check the underside to see if it looks browned. Taste is sweet, but not overly so and quite buttery. A little salty as well. Just superb!