Makes about 6 dozen
We're enjoying the warm weather, sitting outside, listening to the baseball game on the radio. Sunflowers come to mind, the inspiration for this cookie.
INGREDIENTS
1 c vegetable shortening
3/4 c sunflower butter
1/4 c tahini
1 c packed light brown sugar
1/4 c milk
2 tsp vanilla extract
2 large eggs
3 1/2 all-purpose flour
2 tsp baking soda
1 tsp salt
Candy coated sunflower seeds
DIRECTIONS
Sift together the flour, baking soda, & salt in a medium bowl & set aside.
In a stand mixer, beat together the shortening, sunflower butter, tahini, & both sugars until well combined (about 3-5 minutes).
Scrape down the sides of the bowl, then set the mixer to medium speed & add the vanilla & eggs, one at a time, until all combined.
Reduce the mixer speed to low & add the flour mixture gradually, alternating with the milk.
Refrigerate the dough at least 2 hours, or overnight.
Preheat the oven to 350 F and line cookie sheets with parchment.
Scoop leveled Tablespoons of dough & roll into balls.
Dip the tops of the formed dough into the candy coated sunflower seeds & space about 2 inches apart on the prepared cookie sheets, slightly flattening the tops with the back of a Tablespoon.
Bake about 10 minutes.
Remove from the oven and cool on the cookie sheets about 5 minutes before moving to a rack to cool completely.
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