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Sunflower Cookies


8 oz butter, unsalted
6 3/4 oz sugar
2 1/2 oz eggs
7/8 lb flour, all-purpose
3/8 oz salt
1/4 oz baking soda
2 5/8 oz raisins, seedless
1 1/3 oz sunflower seeds, toasted

Cream butter and sugars together until smooth. Combine the flour, salt, and baking soda and add to butter-sugar mixture, alternating with eggs, Mix until blended. Add the raisins and toasted sunflower seeds and stir until blended.

Shape dough into a log and cover with plastic wrap. Refrigerate until stiff, about 2 hours.

Preheat oven to 375F.
Slice dough about 1/4-inch thick and place on parchment-lined sheet pan. Bake until golden brown, about 12-15 minutes.

NOTE:
To roast raw sunflower kernals, place in a shallow pan, and bake at 350F for about 40 minutes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.