Recipe from "Fiesta at Rick's"
Heat the oven to 350 degrees. In a food processor, pulse the pumpkinseeds until coarsely ground (usually 5 one-second pulses). Over the pumpkinseeds, evenly distribute the flour, tahini, brown sugar, milk, salt and cubed butter (in that order). Pulse 8 times (one-second pulses). Everything should be evenly mixed together (with tiny pieces of butter still visible), though the mixture won’t form a cohesive mass.
Line a rimmed baking sheet with parchment paper or a silicone baking mat. Using a teaspoon or tiny ice cream scoop, scoop out small amounts of dough (about 1 teaspoon), form them into rough-looking balls and lay them on the baking sheet (they can nearly touch). Bake for about 25 minutes, until lightly browned and crisp. Cool, then scoop into a serving bowl for your guests.
Working Ahead: These can be made a week or so ahead and stored in an
air-tight container. If you want to restore their original sparkle,
spread them on a baking sheet and heat them for 10 minutes at 350
degrees before serving.