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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 30 |
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This is the 'Sunflower State', and these crisp cookies feature sunflower seeds, says Karen Ann Bland of Gove, Kansas. Ingredients:
3/4 cup shortening |
1 cup sugar |
1 cup packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
2 cups king arthur unbleached all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon salt |
2 cups quick-cooking oats |
1 cup flaked coconut |
1 cup salted sunflower kernels |
Directions:
1. In a bowl, cream shortening and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in the oats, coconut and sunflower kernels.
2. Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Yield: 5 dozen.
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