Crispy Sunflower Cookies Recipe

Crispy Sunflower Cookies Recipe
Crispy Sunflower Cookies Recipe photo by Taste of Home
Publisher Photo

Crispy Sunflower Cookies Recipe

Be the first to add a review
Publisher Photo
These cookies are so yummy and so easy to put together. The ingredients are always on hand so they will be done in no time at all.—Margaret Janssen, Emery, South Dakota
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch
MAKES:
30 servings
TOTAL TIME:
Prep: 15 min. Bake: 10 min./batch

Ingredients

  • 1-1/4 cups shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 cup sunflower kernels

Directions

In a large bowl, cream the shortening, butter and sugar. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in coconut and sunflower kernels.
Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 4 minutes before removing from pans to wire racks. Yield: about 5 dozen.
Editor's Note: This recipe does not use eggs.
Originally published as Crispy Sunflower Cookies in Birds & Blooms October/November 2000, p55

Nutritional Facts

2 each: 231 calories, 15g fat (5g saturated fat), 8mg cholesterol, 141mg sodium, 23g carbohydrate (14g sugars, 1g fiber), 2g protein.

  • 1-1/4 cups shortening
  • 1/2 cup butter, softened
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup sweetened shredded coconut
  • 1 cup sunflower kernels
  1. In a large bowl, cream the shortening, butter and sugar. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture. Stir in coconut and sunflower kernels.
  2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets; flatten slightly. Bake at 375° for 10-12 minutes or until edges are lightly browned. Cool for 4 minutes before removing from pans to wire racks. Yield: about 5 dozen.
Editor's Note: This recipe does not use eggs.
Originally published as Crispy Sunflower Cookies in Birds & Blooms October/November 2000, p55

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCrispy Sunflower Cookies

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review