Name: Crisp Sunflower Cookies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5 servings
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

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Crisp Sunflower Cookies

15 min5 servings

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

Instructions

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.