Toasty 3-Seed Crescents

  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)

Another recipe

Switch theme