Crispy Sunflower Cookies Print
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.

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