Sunflower Cookies For Kids By Tasty Recipes

HOMEMADE SUNFLOWER BUTTER CUPS

Homemade Sunflower Butter Cups image

I really love candy bars. I grew up eating them and especially enjoyed all the various sizes and types I'd get in my trick-or-treat bags. I am not suggesting that we do away with the classics, especially peanut butter cups, but I do want to share a fun homemade version that can be a nice complement to the ones that come in perfect shapes in colorful wrappers. These are tasty, and obviously healthier. It's nice for kids (and adults) to know that they can make things themselves, and Halloween candy is a really big part of childhood memories. This is also a good nut-free option so kids (and adults) with nut allergies don't feel left out of the festivities. Use sunflower butter or cinnamon cookie butter for this recipe, and feel free to substitute white or milk chocolate for the dark chocolate, if preferred.

Provided by Alex Guarnaschelli

Categories dessert

Time 3h

Yield 12 to 16 smaller cups or 6 to 8 larger ones

Number Of Ingredients 3

Ingredients

Two 7-ounce bars dark (72 percent) chocolate, coarsely chopped
1 cup sunflower or cinnamon cookie butter
1/4 to 1/2 cup confectioners' sugar

Steps:

Make the chocolate layer: Gently melt the chocolate in a double boiler (a fitted bowl over a pot of simmering water), stirring the sides with a spatula so the chocolate does not stick or scorch on the edges.
Spread 8 to 10 cupcake liners (or 12 to 16 small ones) on a baking sheet and spoon a thin layer of chocolate in the bottom of each, 1/4- to 1/2-inch thick. (This should use half of the melted chocolate. Keep the remaining chocolate warm over warm water.) Place the baking sheet in the freezer for at least 15 to 20 minutes and up to 4 hours to allow the chocolate to set up.
Make the "butter" layer: Drain the excess oil off the top of the sunflower butter. Add the sunflower butter (or cinnamon cookie butter) to a medium bowl. Sift the confectioners' sugar (use 1/4 cup confectioners' sugar if using cookie butter, or 1/2 cup if using sunflower butter) over the top of the butter and fully combine using a rubber spatula. Roll the butter into tablespoon-sized balls for the large cups, or teaspoon-sized balls for the small cups. Flatten gently between your palms. Remove the baking sheet from the freezer and place the flattened butter patties on top of the chocolate, pressing down lightly. Tap the tray on the counter a few times to help flatten the layers. Refrigerate for at least 1 hour and up to 12 hours.
Remove the baking sheet from the fridge, then gently press any uneven layers down and spoon the remaining melted chocolate over the butter layer on all of the candies. Refrigerate until it hardens, at least 1 hour and preferably up to 12 hours. Keep refrigerated and wrapped in plastic if serving the next day. (If using white chocolate, store finished treats in the freezer.)

SUNFLOWER SEED COOKIES

Sunflower Seed Cookies image

We grow 800 acres of sunflowers and use the nutritious seeds in a variety of recipes.-Connie White, Stirum, North Dakota

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 10 dozen.

Number Of Ingredients 10

Ingredients

1 cup butter, softened
3/4 cup shortening
2 cups sugar
1 tablespoon water
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup roasted salted sunflower kernels

Steps:

In a bowl, cream butter, shortening and sugar. Add water and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in sunflower sees. , Shape into 1-in. balls; place 2 in. apart on greased baking sheets. Flatten with a glass dipped in sugar. Bake at 350° for 11-13 minutes or until lightly browned. Remove to a wire rack to cool.

Nutrition Facts : Calories 111 calories, Fat 7g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 112mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CRISP SUNFLOWER COOKIES

Crisp Sunflower Cookies image

"This is the 'Sunflower State', and these crisp cookies feature sunflower seeds," says Karen Ann Bland of Gove, Kansas.

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 5 dozen.

Number Of Ingredients 12

Ingredients

3/4 cup shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
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

Steps:

In a bowl, cream shortening and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine flour, baking soda, baking powder and salt; add to creamed mixture and mix well. Stir in the oats, coconut and sunflower kernels., Drop by teaspoonfuls onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 197 calories, Fat 9g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 131mg sodium, Carbohydrate 26g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.