Sunflower Cookie Recipe

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/2           cup  butter or margarine -- softened
  1           teaspoon  vanilla
  1                     egg
  1 1/3           cups  all-purpose flour
  1                cup  old-fashioned or quick-cooking oats
     1/2      teaspoon  baking powder
     1/4      teaspoon  salt
     1/2           cup  unsalted sunflower nuts
     1/4      teaspoon  yellow food color

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.

Sunshine Cookies

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1                cup  sugar
     1/2           cup  butter or margarine -- softened
     1/4           cup  shortening
     1/2      teaspoon  almond extract
  2                     egg yolks
  1 1/4           cups  yellow cornmeal
  1                cup  all-purpose flour
  1           teaspoon  baking powder
     1/4      teaspoon  salt

Heat oven to 400º. Beat sugar, butter, shortening, almond extract and egg yolks in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients.

Roll half of dough at a time 1/8 inch thick on lightly floured surface. Cut into desired shapes with 3-inch cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 6 to 8 minutes or until very light brown.
Immediately remove from cookie sheet to wire rack.