| | Directions | | Cream first 3 ingredients, beat in the vanilla. Combine the dry ingredients and slowly add to creamed mixture. Mix well. Stir in coconut and sunflower kernels. Drop by tablespoonful 2 inches apart on ungreased baking sheet. Flatten slightly, bake at 375° 10 - 12- minutes or until edges are lightly browned. Cool 4 minutes before removing from pan. Makes approximately 5 dozen cookies. |
|
|
| Ingredients | | - |  | 1 3/4 cups shortening |
| - | | 1/2 cup butter or oleo, softened |
| - | | 2 cups sugar |
| - | | 1 teaspoon vanilla |
| - | | 2 1/2 cups Flour |
| - | | 1 cup Sunflower Kernels |
| - | | 1 teaspoon baking powder |
| - | | 1 teaspoon baking soda |
| - | | 1/2 teaspoon Salt |
| - | | 1 cup Coconut |
| |
| |
