Toasty 3-Seed Crescents
From: Better Homes and GardensThis buttery cookie gets a healthy kick with the addition of sunflower kernels, pumpkin seeds, and sesame seeds.
Servings: Makes about 36 cookies.
Prep: 25 mins
Total: 37 mins
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Ingredients
1/4 cup raw sunflower kernels, coarsely chopped
1/4 cup raw pumpkin seeds (pepitas), coarsely chopped
2 Tbsp. sesame seeds
1 cup butter, softened
1/2 cup powdered sugar
1 tsp. vanilla
2 cups all-purpose flour
1 cup powdered sugar
Directions
1. In a medium skillet combine sunflower kernels, pumpkin seeds, and sesame seeds. Cook and stir over medium heat for 3 to 5 minutes or until seeds are toasted. Remove seeds from skillet; cool.
2. In a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds. Add 1/2 cup powdered sugar and vanilla, beating until combined and scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. With a wooden spoon stir in any remaining flour. Stir in toasted seeds. If dough is too soft or sticky, cover and chill for 1 hour or until dough is easy to handle.
3. Preheat oven to 350 degrees F. Shape dough in 2-1/2-inch-long ropes, then shape in crescents. Place 2 inches apart on an ungreased cookie sheet. Bake for 12 to 15 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire rack and cool completely. In a plastic bag gently shake cooled cookies, a few at a time, with the 1 cup powdered sugar. Makes about 36 cookies.
Nutrition Facts
Calories 104, Total Fat 6 g, Saturated Fat 3 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 1 g, Cholesterol 14 mg, Sodium 37 mg, Carbohydrate 11 g, Total Sugar 5 g, Fiber 0 g, Protein 1 g. Daily Values: Vitamin C 0%, Calcium 0%, Iron 0%.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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