Crisp Sunflower Cookies

Name: Crisp Sunflower Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 dozen.
Ingredients: 3/4 cup shortening; 1 cup sugar; 1 cup packed brown sugar; 2 large eggs, room temperature; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 cups quick-cooking oats; 1 cup sweetened shredded coconut; 1 cup salted sunflower kernels

TOTAL TIME: Prep: 10 min. Bake: 15 min./batch YIELD: 5 dozen.

These crisp sunflower cookies are a delicious sweet and salty blend of wholesome ingredients. —Karen Ann Bland, Gove, Kansas.

Ingredients

3/4 cup shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups quick-cooking oats
1 cup sweetened shredded coconut
1 cup salted sunflower kernels

Directions

1. Preheat oven to 350°. In a bowl, cream shortening, sugars and vanilla until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, mixing well between each addition. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture, mixing just until flour is incorporated. Stir in oats, coconut and sunflower kernels.
2. Drop by teaspoonfuls onto greased baking sheets. Bake until golden brown, 12-15 minutes. Cool on wire racks.

Nutrition Facts

1 cookie: 98 calories, 4g fat (1g saturated fat), 6mg cholesterol, 69mg sodium, 13g carbohydrate (8g sugars, 1g fiber), 2g protein.

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