Sunflower Sugar Cookies Food

SUNFLOWER SUGAR COOKIES

Steps:

• In a large bowl, sift together flour, salt, and baking powder; set aside. In the bowl of an electric mixer, cream the butter and sugar until fluffy. Beat in eggs. Add flour mixture, and mix on low speed until thoroughly combined. Stir in vanilla or lemon juice and zest. Wrap dough in plastic, and chill for about 30 minutes.
• Heat oven to 325 degrees. On a floured surface, roll dough to a 1/8-inch thickness. Cut into desired shapes. Transfer to ungreased baking sheets, and refrigerate until firm, 15 minutes. Remove from refrigerator, and transfer to oven to bake until edges just start to brown, 8 to 10 minutes. Cool on wire racks.
• Cover with a thin coat of royal icing, and allow to dry for 24 hours. Using a pastry bag fitted with a coupler and #3 or #4 tips, pipe designs onto cookies. Use a #70 tip to create the "leaves."

SUNFLOWER SEED COOKIES

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.

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 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.

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.