Sunflower Cookies

Instructions

1. 1

   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. ____________________ Please note, if you should change this recipe it will no longer be an approved Betty Crocker® Recipe. Page 214 You may notice that the nutritional information calculated by MasterCook is different from the nutritional information listed in the Betty Crocker® cookbooks. Because MasterCook and Betty Crocker® use different nutritional analysis programs and different nutrient databases, variations in results are expected. "© General Mills, Inc. 1998." "48 Cookies" "2:00" Protein; 8g Carbohydrate; 4mg Cholesterol; 40mg Sodium 1/2 Other Carbohydrates Sunflower nuts are the dried seeds of the sunflower and are available plain or salted, dry-roasted or cooked in oil. "I Don't Have That" If you only have salted sunflower nuts in your cupboard, use them and eliminate the 1/4 teaspoon salt called for in the recipe.