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Sunflower Sensations

 Sunflower Sensations
—Christina Haag, Grottoes, Virginia
20 ServingsPrep: 50 min. Bake: 15 min./batch

Ingredients

  • PETALS:
  • 1 cup shortening
  • 2 tablespoons creamy peanut butter
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon yellow paste or gel food coloring
  • 3/4 cup milk
  • 1-1/2 teaspoons McCormick® Pure Vanilla Extract
  • 5-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons cream of tartar
  • 1-1/2 teaspoons baking soda
  • 1/4 teaspoon salt
  • CHOCOLATE LAYER:
  • 1/4 cup shortening
  • 1/4 cup sugar
  • 3 tablespoons brown sugar
  • 1 egg yolk
  • 1 tablespoon milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup all-purpose flour
  • 3 tablespoons baking cocoa

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Sunflower Sensations (continued)

Ingredients (continued)

  • 1/2 teaspoon baking soda
  • Pinch salt
  • 1 cup miniature semisweet chocolate chips, divided

Directions

  • In a large bowl, cream the shortening, peanut butter and sugar until
  • light and fluffy. Beat in eggs and food coloring. Combine milk and
  • vanilla. Combine the flour, baking powder, cream of tartar, baking
  • soda and salt; gradually add to creamed mixture alternately with
  • milk mixture, beating well after each addition. Cover and
  • refrigerate for 1 hour.
  • For chocolate dough, cream shortening and sugars in a small bowl
  • until light and fluffy. Beat in the egg yolk, milk and vanilla.
  • Combine the flour, cocoa, baking soda and salt; gradually add to
  • creamed mixture and mix well. Stir in 1/4 cup of chips. Shape
  • chocolate dough into 20 balls. Shape yellow dough into 180 balls,
  • about 3/4 in. each.
  • For each cookie, place a chocolate ball on a greased baking sheet;
  • flatten to about 1-1/2-in. Sprinkle with remaining chocolate chips.
  • Form nine yellow balls into rounded oval shapes; place around
  • chocolate dough so the ends of the ovals just touch the chocolate
  • center. (Place only two or three flowers on each baking sheet.)
  • Repeat with remaining dough.
  • Bake at 350° for 12-15 minutes or until lightly browned. Cool on
  • wire racks. Yield: 20 cookies.