Sweets | Sunflower Seed Cookies

Posted on November 5, 2018

If you've been following me you know that I've been working on cooking recipes from all over the world. I'm not done, of course, but now I'm also interested in cooking recipes from all 50 states. Why not add a new challenge? :-) This first recipe is from Kansas. The sunflower is on the Kansas state flag and is the state flower. Kansas is famous for these cookies.

Yield: about 30 cookies

Ingredients

2 cups old-fashioned rolled oats

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 cup (1 stick) unsalted butter, softened

3/4 cup packed light brown sugar

2 large eggs

1/2 teaspoon kosher salt

2 teaspoons vanilla extract

1 cup unsweetened shredded coconut

1 cup unsalted roasted sunflower seed kernels

Maldon salt for sprinkling

 

Method

Preheat oven to 350°F. Line two baking sheets with silicone mats or parchment paper.

In a large bowl, mix together the oats, flour, baking powder, and cinnamon.

In a stand mixer, cream together butter and sugar, about 5 minutes. Beat in eggs, one at a time. Add salt and vanilla.

Gradually add oat mixture to the butter/egg mixture. Mix until well incorporated. Remove bowl from the stand mixer. Mix in coconut and sunflower seeds with wooden spoon.

Form cookies using a heaping tablespoon of dough. Put them on baking sheet about 2 inches apart. Press lightly with the palm of your hand to flatten them out a little. Sprinkle with the Maldon salt. Bake for 9 to 11 minutes, until the cookies are golden. Cool on wire rack.

 

(Ref. "Sunflower Seed Cookies" recipe, Big American Cookbook by Mario Batali, page 363.)