Sunflower Cookies For Kids By Tasty Recipes

SUNFLOWER OATMEAL COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• In a large bowl, cream together the white sugar, brown sugar, and butter until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds. Stir in coconut if desired. Drop dough by heaping teaspoonfuls onto ungreased cookie sheets. Leave room for spreading.
• Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge. Allow cookies to set for a few minutes on the sheet before removing to wire racks to cool completely.

CRISP SUNFLOWER COOKIES

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.

OATMEAL SUNFLOWER SEED COOKIES

Steps:

• Cream butter and both sugars well.
• Add dry ingredients.
• Mix well.
• Drop by teaspoons onto a well greased cookie sheet.
• Bake at 350° for 12-15 minutes.

SUNFLOWER SUGAR COOKIES

Steps:

• Mix and sift dry ingredients.
• Cut in the shortening.
• Add mixture of beaten eggs and milk.
• Add flavoring.
• Allow to sit in refrigerator for at least an hour.
• Roll out on floured board, 1/4 inch thick.
• Cut our with cutters.
• Place on greased baking sheet at 375 for 8 to 10 minutes.

CHEWY SUNFLOWER BUTTER COOKIES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Combine shortening, sunflower seed butter, white sugar, and brown sugar in a large bowl; beat with an electric mixer until light and airy. Add eggs one at a time and continue beating on medium speed until very light.
• Sift flour, baking soda, ground ginger, and salt into a separate bowl. Mix well. Stir in candied ginger, chocolate, and sunflower seeds.
• Gradually add flour mixture to the creamed shortening mixture, stirring gently until combined. Do not overmix. Drop teaspoonfuls of dough onto ungreased cookie sheets.
• Bake in the preheated oven until cookies appear set, 8 to 10 minutes. Do not wait for the edges to brown. Cool on the cookie sheets for 2 to 5 minutes. Transfer to wire racks to cool completely.

SUNFLOWER SEED BUTTER COOKIES

Steps:

• Preheat oven to 375.
• Stir together flour, baking soda, baking powder and salt.
• In a separate bowl, beat together butter, Sunflower Seed Butter and both sugars until fluffy.
• Beat in eggs and vanilla.
• Gradually beat in flour mixture.
• Wrap dough in plastic and refrigerate until well chilled, about 2-4 hours.
• Roll tablespoonfuls of dough into balls with your hands. Place about 3 inches apart on ugreased baking sheets. Dip a fork in flour and press onto tops of cookies, making a criss-cross pattern on each cookie.
• Bake for about 10 minutes, or until golden brown. Careful not to burn the bottoms. Cool on baking sheets for a minute, then transfer to wire racks to cool completely before eating.

RAISIN-SUNFLOWER SEED-VANILLA-COOKIES

Steps:

• Preheat the oven to 190°C/375°F.
• Place raisins in a bowl and pour hot water over them. Put aside.
• Cream butter and sugar in a big bowl. Add egg and vanilla.
• Mix in flour, salt, sunflower seeds/nuts and oats. Mix well. Drain raisins and fold into mixture.
• Using your hands, take off portions of dough roughly the size of a ping-pong ball and roll into balls.
• Place on a paper-lined baking sheet with a little space in between and bake for 12-15 minutes or until slightly browned.