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Sunflower Kernel Cookies

Sunflower Kernel Cookies
For a deliciously different treat, try these soft fruity cookies. They're packed with crisp sunflower kernels.—Bonnie Neuberger, Clark, South Dakota
30 ServingsPrep: 15 min. + chilling Bake: 40 min.

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 all-purpose flour
  • 1-1/2 cups quick-cooking oats
  • 1/2 teaspoon baking powder
  • 1/2 cup roasted salted sunflower kernels, divided

Directions

  • 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.
  • Shape dough into 1-in. balls and place 2 in. apart on greased baking
  • sheets; flatten slightly. Sprinkle with the remaining sunflower
  • kernels.
  • Bake at 375° for 10 minutes or until lightly browned. Cool on
  • wire racks. Yield: about 5 dozen.
Nutrition Facts: 1 serving (2 each) equals 127 calories,
© Taste of Home 2012

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Sunflower Kernel Cookies (continued)

Nutrition Facts: 5 g fat (2 g saturated fat), 15 mg cholesterol, 57 mg sodium, 19 g carbohydrate, 1 g fiber, 2 g protein.
© Taste of Home 2012