Thanksgiving Leftovers
Reference:
Prep:
4 Hrs
Servings:
Ingredients
Cooking Instructions
| • 2 cups all purpose flour | |
| • 1 tsp baking soda | |
| • 1/2 tsp baking powder | |
| • 1/4 tsp salt | |
| • 3/4 cup sugar | |
| • 3/4 cup packed brown sugar | |
| • 3/4 cup butter brought to room temperature | |
| • 3/4 cup cold sunflower seed butter | |
| • |
Cooking Instructions
| Step 1 | Preheat oven to 375 degrees. |
| Step 2 | Combine flour, baking soda, baking powder and salt in a medium mixing bowl. |
| Step 3 | In a separate large mixing bowl, beat together butter, sunflower seed butter, sugar, and brown sugar until they have a fluffy consistency. Add eggs and vanilla. Beat until combined. |
| Step 4 | Gradually add in flour mixture making sure to combine well after each addition. Wrap dough in plastic food wrap, and refrigerate for 3 hours. |
| Step 5 | Roll dough into tablespoon size balls and place on an ungreased cookie sheet. Approximately 12 cookies will fit onto an average cookie sheet. |
| Step 6 | Dip the back of a spoon into flour and press into each cookie to make them somewhat flattened. You may also use a fork to make a pattern on the top of the sunflower seed butter cookies. |
| Step 7 | Bake for approximately 10 minutes or until golden brown. You will want to watch the cookies closely and remove them from the oven when they look just a little underdone. You do not want to burn the bottoms of these tasty treats. |
| Step 8 | Cool for 1 minute then place cookies on wax paper or a cooling rack to cool completely. |
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