Sunflower Cookies

Sunflower Cookies

Ingredients:
1 cup sugar
1/2 cup butter or margarine -- softened
1 teaspoon vanilla
1 egg
1 1/3 cups all-purpose flour
1 cup old-fashioned or quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted sunflower nuts
1/4 teaspoon yellow food color

Directions:
Beat sugar, butter, vanilla and egg in large bowl with electric mixer on
medium speed, or mix with spoon. Stir in flour, oats, baking powder and
salt. Divide dough into one-third and two-thirds portions. Stir sunflower
nuts into one-third dough. Stir food color into two-thirds dough.
Shape sunflower dough into two 3/4-inch rolls, 8 inches long. Divide
yellow dough in half. Pat each half into rectangle, 8 × 4 inches, on
lightly floured surface. Top each rectangle with roll of sunflower dough.
Wrap yellow dough around roll of sunflower dough. Press edges together.
Wrap and refrigerate about 2 hours or until firm.
Heat oven to 350º. Grease cookie sheet. Cut rolls into 1/4-inch slices.
Place about 2 inches apart on cookie sheet. Cut slits in outer yellow edge
about every 1/2 inch to shape tips of petals. Bake 8 to 10 minutes or
until light brown. Remove from cookie sheet to wire rack.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
Cooking - Betty Crocker Cookie Book Recipes (Share Me) (ebook - Txt).txt
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