Crisp Sunflower Cookies are a delightful and unique treat that brings together the goodness of sunflower kernels with the wholesome flavors of oats, coconut, and a touch of vanilla. These crunchy and delicious cookies offer a delightful balance of sweetness and nuttiness, making them a favorite snack for both kids and adults alike. Let’s explore the history and preparation of these delightful sunflower cookies.

The exact origin of Crisp Sunflower Cookies is not widely documented, but it is likely that the recipe evolved from traditional oatmeal cookies enriched with the addition of sunflower kernels. Sunflowers have been cultivated for thousands of years, and their seeds, also known as sunflower kernels, have been used for various culinary purposes.

Over time, bakers and home cooks experimented with different cookie recipes, incorporating sunflower kernels to add a delightful crunch and nutty flavor. The combination of the sunflower kernels with oats and coconut creates a unique cookie that is both wholesome and satisfying.

PREP: 10 MIN.

BAKE: 15 MIN./BATCH

MAKES: 5 DOZEN

INGREDIENTS

• ¾ 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
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 cups quick-cooking oats
• 1 cup flaked coconut
• 1 cup salted sunflower kernels

INSTRUCTIONS

1. In a bowl, cream the shortening, sugar, and brown sugar until the mixture becomes light and fluffy.
2. Add the eggs and vanilla to the creamed mixture, mixing well to combine.
3. In a separate bowl, combine the all-purpose flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the creamed mixture, mixing well until a dough forms.
4. Stir in the quick-cooking oats, flaked coconut, and salted sunflower kernels, ensuring that all the ingredients are evenly distributed throughout the dough.
5. Drop teaspoonfuls of the cookie dough onto greased baking sheets, leaving enough space between each cookie to allow for spreading.
6. Bake the Crisp Sunflower Cookies in a preheated oven at 350°F (175°C) for 12-15 minutes or until the cookies turn a golden brown color.
7. Once baked to perfection, remove the cookies from the oven and transfer them to wire racks to cool completely.

Enjoy the delightful Crisp Sunflower Cookies as a tasty and nutritious treat that combines the natural goodness of sunflower kernels with the comforting flavors of oats and coconut. Share these crunchy and flavorful cookies with loved ones or savor them as a delightful snack any time of the day!

TIPS:

• Toast the Sunflower Kernels: Before adding the sunflower kernels to the cookie dough, consider toasting them in the oven or on the stovetop. Toasting the sunflower kernels enhances their nutty flavor and adds an extra layer of crunch to the cookies. Spread the sunflower kernels on a baking sheet and bake them in a preheated oven at 350°F (175°C) for about 5-7 minutes or until they turn slightly golden and fragrant. Alternatively, you can toast them in a dry skillet over medium heat, stirring frequently until they become lightly toasted. Let the toasted sunflower kernels cool before mixing them into the cookie dough.
• Chill the Cookie Dough: To prevent the cookies from spreading too much during baking and to achieve a chewier texture, consider chilling the cookie dough before baking. After mixing all the ingredients, cover the cookie dough and refrigerate it for at least 30 minutes or up to overnight. Chilling the dough allows the flavors to meld and the fats to solidify, resulting in cookies that hold their shape better during baking and have a more concentrated flavor. Once chilled, proceed with dropping teaspoonfuls of the dough onto the baking sheets and bake as directed in the recipe.