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