Sunflower Seed Coconut Crisps |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe comes from a woman in Sackville, NB - the town where I went to university. The cookies are flat and wonderfully crisp. With the sunflower seeds and oats, you could almost call them healthy. Ingredients:
1 cup butter, softened |
1 1/2 cups firmly packed brown sugar |
1 egg |
1 1/2 cups all-purpose flour |
1 teaspoon cream of tartar |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/4 cups rolled oats |
1 cup unsalted shelled sunflower seeds |
1 cup coconut |
Directions:
1. Cream the butter and sugar together until light and fluffy.
2. Beat in the egg and then add the flour, cream of tartar, baking soda and salt.
3. Fold in the rolled oats, sunflower seeds and coconut.
4. Form into 1 1/4 inch (3 cm) balls and place on a lightly greased baking sheet and press down well with a fork.
5. Bake at 350F (180C) for about 10 minutes.
6. Makes 4-5 dozen cookies.
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