Two-Cereal and Sunflower Seed Cookies
Source of Recipe
The Great Big Cookie Book by Barbara Grunes & Virginia Van Vynckt
List of Ingredients
1 cup vegetable shortening
1 cup packed light brown sugar
1 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup granola*
1 cup cornflakes
1 cup sunflower seed kernels (I assumed unsalted.)Recipe
Preheat oven to 350?. Lightly spray or grease cookie sheets (I used parchment paper).
Cream shortening with sugars on medium speed until light and fluffy, about 2 minutes. Mix in eggs, one at a time, beating well after each addition. Mix in vanilla.
In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Stir dry ingredients into creamed mixture until combined. Stir in granola, cornflakes, and sunflower seeds to make a stiff dough.
Note: The recipe doesn't tell you to chill the dough, but I always do.
Pinch off enough dough to make a 1-inch ball. Set cookie balls about 2 inches apart on cookie sheet. Set in the center of the oven and bake for 12 to 15 minutes (I always cook mine the least number of minutes and then check), or until golden on top and firm. Let cookies stand for 2 to 3 minutes (be sure to do this) before removing them to a wire rack to cool.
*I used a cranberry-pecan granola and threw in an extra 1/2 cup or so of dried cranberries.
(yield: 65 cookies)
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