Title: Sunflower Cookie Wedges
Categories: Cookies
Yield: 12 servings
1/3 c Powdered sugar
2 tb Sugar
3/4 c Butter or margarine;
-softened
1 Egg
1 1/2 c All-purpose flour; or
-unbleached
1 Egg white; beaten
2 tb Yellow sugar
1/3 c Pillsbury vanilla frosting
-supreme
2 tb Miniature chocolate chips
1 tb Sunflower seeds; shelled
Recipe by: Pillsbury, Cookies, Bars & Brownies
Line a large cookie sheet with foil. In a large bowl, combine
powdered sugar, sugar, margarine and egg; beat until light and fluffy.
Lightly spoon flour into measuring cup; level off. Add flour; mix well. If
necessary, cover with plastic wrap; refrigerate for 1 hour for easier
handling.
Preheat oven to 325 degrees. On a floured surface, roll half of dough
to a 9-inch circle; place in the center of foil-lined cookie sheet. Roll
remaining half of dough to 1/4-inch thick. Using a 2-inch heart-shaped
cookie cutter, cut 18 hearts from dough. Brush egg white around the edge of
the dough circle in a 1/2-inch band. Arrange hearts, slightly overlapping
with points out, over egg white around the outer edge of the circle to
resemble flower petals. Brush hearts with egg white; sprinkle with yellow
sugar. Bake for 15 to 20 minutes, or until golden brown around the edges.
Cool completely. Remove foil from cookie. Place on a covered board or a
large serving tray. Spread frosting in the center of the cookie; sprinkle
with chocolate chips and sunflower seeds. To serve, cut into wedges.
