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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 30 |
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For a deliciously different treat, try these soft fruity cookies. They're packed with crisp sunflower kernels.Bonnie Neuberger, Clark, South Dakota Ingredients:
1/2 cup chopped raisins |
1/3 cup chopped dried apricots |
3 tablespoons apple juice |
1/2 cup butter, softened |
3/4 cup packed brown sugar |
1/2 cup sugar |
1 egg |
1-1/2 cups king arthur unbleached all-purpose flour |
1-1/2 cups quick-cooking oats |
1/2 teaspoon baking powder |
1/2 cup roasted salted sunflower kernels, divided |
Directions:
1. In a bowl, combine the raisins, apricots and apple juice; set aside. In a bowl, cream butter and sugars. Add egg and mix well. Combine flour, oats and baking powder; add to the creamed mixture. Stir in raisin mixture and 1/3 cup sunflower kernels. Chill.
2. Shape dough into 1-in. balls and place 2 in. apart on greased baking sheets; flatten slightly. Sprinkle with the remaining sunflower kernels.
3. Bake at 375° for 10 minutes or until lightly browned. Cool on wire racks. Yield: about 5 dozen.
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