
I've kind of made these cookies one other time. I used sugar cookie dough instead of the recipe below. I realized, though, that this is a better recipe to use because it doesn't rise so it will cook all the way through. This is almost like the dough used in the Strawberry Lily cookies.
Sunflower Cookie Wedges
1/3 cup powdered sugar
2 tablespoons sugar
3/4 cup margarine or butter, softened
1 egg
1 1/2 cup flour
1 egg white, beaten
2 tablespoons yellow colored sugar
1/3 cup white frosting
2 tablespoons miniature semi-sweet chocolate chips
1 tablespoon shelled sunflower seeds
Line large cookie sheet with foil. In large bowl, combine powered sugar, sugar, margarine and egg; beat until light and fluffy. Lightly spoon flour into measuring cup; level off. All flour; mix well. If necessary, cover with plastic wrap; refrigerate 1 hour for easier handling.
Heat oven to 325°. On floured surface, roll half of dough to 9-inch circle; place in center of foil-lined cookie sheet. Roll remaining half of dough to 1/4-inch thickness. Using 2-inch heart-shaped cookie cutter, cut 18 hearts from dough. Brush beaten egg white around edge of dough circle in 1/2-inch band. Arrange hearts, slightly overlapping with points out, over egg white around outer edge of circle to resemble flower petals. Brush hears with egg white; sprinkle with yellow sugar.
Bake for 15 to 20 minutes or until golden brown around edges. Cool completely. Remove foil from cookie. Place on covered board or large serving tray. Spread frosting in center of cookie; sprinkle with chocolate chips and sunflower seeds. To serve, cut into wedges.
As you can tell from the picture, I didn't use frosting, chocolate chips or sunflower seeds because I didn't have any on hand. Also, I don't have a pan large enough to fit the one big cookie, so it will make about 8 small sunflower cookies. I think that they are pretty and they make me happy!




