Sunflower Seed Butter Cookies Recipes

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.

Steps:

• Preheat oven to 375.
• Stir together flour, baking soda, baking powder and salt.
• In a separate bowl, beat together butter, Sunflower Seed Butter and both sugars until fluffy.
• Beat in eggs and vanilla.
• Gradually beat in flour mixture.
• Wrap dough in plastic and refrigerate until well chilled, about 2-4 hours.
• Roll tablespoonfuls of dough into balls with your hands. Place about 3 inches apart on ugreased baking sheets. Dip a fork in flour and press onto tops of cookies, making a criss-cross pattern on each cookie.
• Bake for about 10 minutes, or until golden brown. Careful not to burn the bottoms. Cool on baking sheets for a minute, then transfer to wire racks to cool completely before eating.

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.

Steps:

• Preheat oven to 350°F
• Sift together the ingredients from flour through salt.
• In a separate bowl, combine the sunflower seed butter and all other ingredients, and whisk well. Add to the dry ingredients, and stir 'em up.
• Spoon the batter in roughly circular blobs (heehee) onto a baking pan lined with parchment paper. (They flatten quite a bit!) Mark them with a fork that's been dipped in icewater after each cookie.
• Bake for 10-12 minutes, just till nice and golden on the bottom.
• After they rest on the sheet for a couple minutes, remove to a cooling rack. But they're good warm or cold ;).
• Finally: these would be AMAZING with semi-sweet chocolate chips or dried cherries. Let me know if you try that!