Toasty 3-Seed Crescents

• 14 cup raw sunflower seeds, coarsely chopped
• 14 cup raw pumpkin seeds, coarsely chopped (pepitas)
• 2 tablespoons sesame seeds
• 1 cup butter, softened
• 12 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 cup powdered sugar

1. In a skillet over medium heat cook and stir sunflower kernels and seeds for 3 to 5 minutes or until toasted.
2. Remove from skillet; cool.
3. In a mixing bowl beat butter with electric mixer on medium speed 30 seconds.
4. Add the 1/2 cup powdered sugar and vanilla.
5. Beat until combined, scraping sides of bowl.
6. Beat in as much flour as you can with mixer.
7. With a spoon stir in toasted seeds and any remaining flour.
8. Cover; refrigerate 1 hour.
9. Preheat oven to 350F Shape dough in 2 1/2-inch-long ropes, then in crescents;.
10. Place 2 inches apart on ungreased cookie sheet.
11. Bake 12 to 15 minutes or until bottoms are lightly browned.
12. Cool 1 minute.
13. Transfer to wire rack; cool completely.
14. In a plastic bag gently shake cooled cookies, a few at a time, with 1 cup powdered sugar.

sunflower seeds, pumpkin seeds, sesame seeds, butter, powdered sugar, vanilla, flour, powdered sugar

Taken from www.food.com/recipe/toasty-3-seed-crescents-206285 (may not work)