South Dakota Sunflower Seed Cookies

South Dakota Sunflower Seed Cookies

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South Dakota Sunflower Seed Cookies
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Category: Cookies

Servings: 36

South Dakota Sunflower Seed Cookies

Ingredients

  • 1-1/2 cups margarine, softened
  • 3 cups all-purpose flour
  • 1 1/2 cups white sugar
  • 1 tablespoon baking soda
  • 1 tablespoon baking powder
  • 1 cup shredded coconut
  • 1 cup sunflower seeds

Preheat oven to 350°F (175°C).

Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well.

Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

Makes 2 -3 dozen.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

South Dakota Sunflower Seed Cookies

Serves 36 Cookies

Amount Per Serving
Calories 160.33 kcal
% Daily Value*
Total Fat 9.82 g 15.1%
Saturated Fat 2.84 g 14.2%
Trans Fat 1.39 g
Cholesterol 0
Sodium 197.46 mg 8.2%
Total Carbohydrate 17.25 g 5.8%
Dietary Fiber 0.78 g 3.1%
Sugars 8.55 g
Protein 1.52 g
Vitamin A 0.0 % Vitamin C 0.06 %
Calcium 3.18 % Iron 3.82 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/south-dakota-sunflower-seed-cookies/


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Ghostly Bat and Cat Cookies

1 1/2 cups all-purpose flour (spooned and leveled) plus more for rolling and cutting out dough
3/4 cup unsweetened cocoa powder
1/2 teaspoon salt
12 tablespoons unsalted butter — (1 1/2 sticks) room temperature
1 cup sugar
1 large egg
Small candies or sprinkles — for decorating (optional)

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, cocoa, and salt; set aside.

In a large bowl, with an electric mixer, beat butter and sugar until light and fluffy; beat in egg. On low speed, mix in flour mixture. Divide dough in half, and form into 2 disks, each about 3/4 inch thick. Wrap disks in plastic; chill until firm, at least 45 minutes and up to 2 days.

On a lightly floured sheet of waxed paper, using a floured rolling pin, roll dough 1/4 inch thick. (If dough becomes too soft to work with, refrigerate for a few minutes.)

Using 2- to 3-inch Halloween cookie cutters, cut out shapes, dipping cutters in flour as necessary to prevent sticking; place on a baking sheet, spacing them 1 inch apart.

Bake until surface is dry to the touch, 10 to 15 minutes (if decorating, press candies into dough halfway through baking). Cool cookies 1 to 2 minutes on baking sheet; transfer to a rack to cool completely. Serve, or store in an airtight container up to 3 days.


Halloween Cookie Cutters – 5 Piece Boxed Set – Pumpkin, Ghost, Skull, Bat, Witch’s Hat – Ann Clark – US Tin Plated Steel

Italian Anisette Orange Marmalade Cookies

Italian Anisette Orange Marmalade Cookies
Italian Anisette Orange Marmalade Cookies

1 cup Crisco
1 cup sugar
4 eggs beaten
1 small 1 oz bottle anise extract
1 cup orange marmalade
1/2 teaspoon baking soda
2 teaspoons baking powder
4 cups flour
1 egg yolk beaten for tops to brush on

Combine Crisco and sugar till fluffy. Add eggs, anise, marmalade. Blend in flour and leavening agents. If dough is too sticky add more: up to one more cup of flour.

Flour hands shape into loaves don’t make them too big, these should be 5 inches long and 3 inches wide. Brush with one egg yolk beaten. Bake on 400° till browned.

Slice loaves on the slant when cooled. Freeze loaves unused until ready to serve. You can leave these plain or toast in 350° oven till brown



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Mail Carrier Cookies

1 cup shortening
2 cups brown sugar
1 teaspoon baking soda
2 tablespoons warm water
3 eggs
1 cup flaked coconuts
1 cup rolled oats
1 cup chopped dates or raisins
1/2 cup chopped nuts
2 1/2 cups all-purpose flour

Preheat the oven to 400 degrees F (205 degrees C).

Dissolve the baking soda in the warm water. Cream the shortening with the brown sugar until light. Stir in the eggs, baking soda mixture, coconut, oatmeal, dates or raisins, nuts and flour. Mix until combined.

Drop by teaspoonfuls onto baking sheets.

Bake at 400 degrees F (205 degrees C) for 8 to 10 minutes. Makes 3 dozen.


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Pepparkakor

2/3 cup packed brown sugar
2/3 cup molasses
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
3/4 tablespoon baking soda
2/3 cup butter
1 egg
3 1/2 cups sifted all-purpose flour

Place butter in a large, heatproof bowl. In a medium saucepan, heat brown sugar, molasses and spices just to boiling point. Add baking soda and stir in. Pour this mixture over the butter and stir until it melts.

Beat egg and mix in; add flour, a cup at a time, and blend thoroughly. Turn out onto a lightly floured board and knead 1-2 minutes. Wrap in waxed paper and chill until firm (about an hour).

Preheat oven to 325 degrees F (170 degrees C).

Roll out to approximately 1/8 inch thickness on a lightly floured board and cut into desired shapes. Place on greased baking sheets and bake for 8 – 10 minutes.

Remove from sheets and cool on racks


Cooking with Brown Sugar: 51 Recipes


Toffee Chip Snickerdoodles

2 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 cups granulated white sugar, divided
1 teaspoon ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
2 large eggs
1 1/2 teaspoons vanilla extract
1 1/3 cups semi-sweet chocolate chips
2/3 cup chopped Heath bar chocolate toffee

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silpat mats.

In a medium bowl, sift together flour, cream of tartar, baking soda and salt.

In a separate, small bowl, stir together 1/2 cup of sugar and the cinnamon; set both bowls aside.

In a large bowl, use electric mixer to beat butter and remaining 1 1/2 cups sugar until blended together (about 1 minute). Add eggs and vanilla extract; mix until blended (about 1 minute). Add flour mixture and mix just until incorporated. Stir in chocolate chips and toffee pieces.

Scoop out a heaping Tablespoonful of dough and use your hands to roll it into a ball. Roll in the cinnamon-sugar mixture. Repeat with remaining dough. Place cookies 3 inches apart on the cookie sheets.

Bake cookies until edges are golden, centers are still golden and no longer look raw in the middle- about 16 minutes. Cool cookies on baking sheet for at least 5 minutes, then remove to a rack to cool completely.

*If you don’t have access to Heath candy bars- you can always use packaged toffee bits or some other kind of toffee candy bar

Yield: About 3 dozen cookies


Silpat 11-5/8″ x 16-1/2″ Non-Stick Silicone Baking Mat

Jack Daniels Whiskey Balls

2 cups toasted chopped pecans
1 (12 ounce) box vanilla wafers, finely crushed (about 2 3/4 cup)
2 cups confectioners’ sugar, plus additional for rolling cookies
1/2 cup cocoa
1/4 cup corn syrup
1/2 cup Jack Daniel’s Tennessee Whiskey

Combine all ingredients in a large mixing bowl. Blend well with hands.

Form into 1-inch balls rolling dough between hands. Roll in confectioners’ sugar.

Store in airtight container.

Makes about 5 dozen.


Oggi 5-Piece Acrylic Canister Set with Airtight Clamp Lids-Food Storage Container

Double Chocolate Cake Mix Cookies

1 pkg Devil’s food cake mix with pudding
1/2 cup Vegetable oil
2 lg eggs
6 oz semisweet chocolate morsels

Combine first 3 ingredients, and beat at medium speed with an electric mixer until blended. Stir in chocolate morsels.

Drop by rounded teaspoonfuls about 2″ apart onto ungreased baking sheets.

Bake at 350 F for 10 minutes. Cool on pan for 5 minutes; remove to wire racks to cool completely.


Proctor Silex 5-Speed Easy Mix Hand Mixer

Skippy Cookie Kisses

2-1/2 cups quick-cooking oats
1-1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup Skippy ® Creamy or Super Chunk® Peanut Butter
1 cup Shedd’s Spread Country Crock® Spread
1 cup granulated sugar
1 cup firmly packed brown sugar
2 eggs
2 teaspoons vanilla extract
72 chocolate candy kisses, unwrapped

Preheat oven to 350°.

Combine oats, flour, baking powder, baking soda and salt in small bowl; set aside.

Beat Skippy® Creamy Peanut Butter and Spread in large bowl with electric mixer on medium speed until smooth. Beat in sugars, then eggs and vanilla until blended. Beat in flour mixture just until blended.

Drop dough by level tablespoonfuls on ungreased baking sheets, 2 inches apart.

Bake 13 minutes or until golden. Immediately press chocolate kiss firmly in center of each cookie. Remove cookies to wire rack and cool completely

Makes: 6 dozen cookies


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Basic Butter Cookies

4 cups all-purpose flour
1/4 teaspoon salt
1 pound unsalted butter, at room temperature, cut into small pieces
1 cup granulated sugar
4 cage-free egg yolks
2 teaspoons vanilla extract
About 1/4 cup crystal sugar

Using a sifter, or placing the ingredients together in a fine-meshed sieve and tapping its rim, sift together the flour and salt into a mixing bowl.

In the large bowl of an electric mixer, using the paddle attachment or beaters, or in a large mixing bowl using a hand-held electric mixer, beat together the butter and sugar until very creamy; start on low speed and, when the ingredients are combined, raise the speed to high and continue to beat until fluffy. On medium speed, beat in the egg yolks and then the vanilla. Add the flour mixture and beat just until combined. (The dough will clog the paddle or beaters, but it will be creamy).

Remove the dough from the bowl, gather into a ball, and wrap it in plastic wrap. Refrigerate until it firms up slightly; about 1 hour.

Remove the dough from the refrigerator and divide it in half. Roll each half into a log about 12 inches long and 2 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 2 to 3 hours or, preferably, overnight.

Place the oven rack in the top third of the oven. Preheat the oven to 350 degrees F. Line 1 or 2 baking sheets with parchment paper.

Working with 1 log at a time, cut the log into about 40 cookies, each about 1/4 inch thick. Arrange the cookies on the prepared baking sheet, about 2 inches apart, and sprinkle with crystal sugar. Bake until the edges of the cookies are golden brown, 10 to 11 minutes.

With a wide metal spatula, transfer the cookies from the baking sheet to a wire rack to cool. Repeat with the remaining log and crystal sugar. (If you’re using the same baking sheet, let it cool before putting another batch on it).

Store the cooled cookies in an airtight container at room temperature.

Makes about 6 1/2 dozen


Sunbeam 5-Speed Hand and Stand Mixer Combo, White