Sunflower Sensations

  1. In a large bowl, cream the shortening, peanut butter and sugar until light and fluffy. Beat in eggs and food coloring. Combine milk and vanilla. Combine the flour, baking powder, cream of tartar, baking soda and salt; gradually add to creamed mixture alternately with milk mixture, beating well after each addition. Cover and refrigerate for 1 hour.
  2. For chocolate dough, cream shortening and sugars in a small bowl until light and fluffy. Beat in the egg yolk, milk and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture and mix well. Stir in 1/4 cup of chips. Shape chocolate dough into 20 balls. Shape yellow dough into 180 balls, about 3/4 in. each.
  3. For each cookie, place a chocolate ball on a greased
  4. ; flatten to about 1-1/2-in. Sprinkle with remaining chocolate chips. Form nine yellow balls into rounded oval shapes; place around chocolate dough so the ends of the ovals just touch the chocolate center. (Place only two or three flowers on each
  5. .) Repeat with remaining dough.
  6. Bake at 350u0b0 for 12-15 minutes or until lightly browned. Cool on wire racks.

shortening, peanut butter, sugar, eggs, yellow paste, milk, vanilla, flour, baking powder, cream of tartar, baking soda, salt, shortening, sugar, brown sugar, egg yolk, milk, vanilla, allpurpose, baking cocoa, baking soda, salt, chocolate chips

Taken from www.tasteofhome.com/recipes/sunflower-sensations/ (may not work)

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