| Crispy Sunflower Cookies |
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1 1/4 cups shortening
1/2 cup butter or margarine, softened 2 cups sugar 1 tsp vanilla extract 2 1/3 cups flour 1 tsp baking powder 1 tsp baking soda 1/4 tsp salt 1 cup flaked coconut 1 cup sunflower kernals, raw and unsalted
In a mixing bowl, cream the shortening, butter and sugar. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in coconut and sunflower kernals. Drop by rounded tablespoonfuls 2" apart onto ungreased baking sheets; flatten slightly. Bake at 375°F for 10 to 12 minutes or until edges are lightly browned. Cool for 4 minutes before removing from pans to wire racks.
Yields about 5 dozen. |
