Toasty 3-Seed Crescents

1. 1

   In a skillet over medium heat cook and stir sunflower kernels and seeds for 3 to 5 minutes or until toasted.

2. 2

   Remove from skillet; cool.

3. 3

   In a mixing bowl beat butter with electric mixer on medium speed 30 seconds.

4. 4

   Add the 1/2 cup powdered sugar and vanilla.

5. 5

   Beat until combined, scraping sides of bowl.

6. 6

   Beat in as much flour as you can with mixer.

7. 7

   With a spoon stir in toasted seeds and any remaining flour.

8. 8

   Cover; refrigerate 1 hour.

9. 9

   Preheat oven to 350F Shape dough in 2 1/2-inch-long ropes, then in crescents;.

10. 10

    Place 2 inches apart on ungreased cookie sheet.

11. 11

    Bake 12 to 15 minutes or until bottoms are lightly browned.

12. 12

    Cool 1 minute.

13. 13

    Transfer to wire rack; cool completely.

14. 14

    In a plastic bag gently shake cooled cookies, a few at a time, with 1 cup powdered sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.