SUNFLOWER SEED COOKIES
We grow 800 acres of sunflowers and use the nutritious seeds in a variety of recipes.-Connie White, Stirum, North Dakota
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 10 dozen.
Number Of Ingredients 10
Steps:
- In a bowl, cream butter, shortening and sugar. Add water and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in sunflower sees. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 11-13 minutes or until lightly browned. Remove to a wire rack to cool.
Nutrition Facts : Calories 111 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 112mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
SUNFLOWER OATMEAL COOKIES
A sweet oatmeal cookie with crunchy toasted sunflower seeds. This cookie is a family favorite. It calls for coconut, but I like them better without the coconut.
Provided by TOYBEME
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 52m
Yield 36
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
- Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.9 g, Cholesterol 23.9 mg, Fat 8.1 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 4.1 g, Sodium 102.7 mg, Sugar 12.4 g
SUNFLOWER SUGAR COOKIES
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 16 large cookies
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, and baking powder; set aside. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Beat in eggs. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic, and chill for about 30 minutes.
- Heat oven to 325 degrees. On a floured surface, roll dough to a 1/8-inch thickness. Cut into desired shapes. Transfer to ungreased baking sheets, and refrigerate until firm, 15 minutes. Remove from refrigerator, and transfer to oven to bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks.
- Cover with a thin coat of royal icing, and allow to dry for 24 hours. Using a pastry bag fitted with a coupler and #3 or #4 tips, pipe designs onto cookies. Use a #70 tip to create the "leaves."
CHEWY SUNFLOWER BUTTER COOKIES
I live in a peanut-free building, but sometimes I just need a peanut butter cookie. I was wracking my brain as to how to get this taste one day, and I came up with these. They more than fit the bill and I think that instead of craving peanut butter cookies, I'll be craving these from now on instead. The cookie vultures will wait around your cooling racks in droves - I know I had a couple! Total crowd pleaser and totally peanut free!
Provided by Alessandra Martellacci
Categories Desserts Cookies Drop Cookie Recipes
Time 35m
Yield 50
Number Of Ingredients 12
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light.
- Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds.
- Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets.
- Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.
Nutrition Facts : Calories 124.7 calories, Carbohydrate 12.4 g, Cholesterol 7.5 mg, Fat 7.8 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 1.5 g, Sodium 32.7 mg, Sugar 6.3 g
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SUNFLOWER BUTTER COOKIES RECIPE | MYRECIPES
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Servings 42Total Time 55 mins
- Beat together salted butter, granulated sugar, brown sugar, and sunflower seed butter with a heavy-duty stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Add eggs and vanilla, and beat until blended.
- Stir together flour, baking soda, and salt in a small bowl. Add flour mixture to butter mixture, beating until blended. Gently stir in sunflower seeds. Cover and chill 30 minutes.
- Preheat oven to 350°F. Using a 2 tablespoons cookie scoop, place cookie dough scoops 3 inches apart on baking sheets lined with parchment paper. Bake in preheated oven until lightly browned, 12 to 14 minutes. Cool on baking sheets 5 minutes. Transfer to wire racks to cool completely.
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