I believe this is a recipe from my Great Grandma Linda. We made these on the second anniversary of my mother’s death.
I had my doubts about the cookies as we made them – for starters, I really don’t like vegetable shortening. It’s just too… fatty. I know that’s the whole point of it, but I just can’t wrap my head around it being shelf stable, that it takes a higher temperature to melt (and thus feels gross when I get it on my hands) and… it’s white. Super unappetizingly white.
Next, the cookies called for sunflower seeds and shredded coconut. Not a pairing I’ve ever imagined before. I snuck a taste of the dough as I was dropping it on the baking sheet and made a very definite “blech” in front of the kids.
But when I pulled them out of the oven and took the first bite, I was surprised by how subtly sweet, delicate and crispy they were. We’ve made quick work of them.
- 1 cup granulated sugar
- 1/2 cup vegetable shortening
- 1/2 cup Earth balance
- 1/2 tsp vanilla extract
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup sunflower seeds (raw)
- 1/2 cup shredded coconut
Yield: approx. 3 dozen cookies
Beat the sugar, shortening and Earth balance until very smooth (5-10 minutes). Add vanilla.
In a separate bowl, whisk the dry ingredients together. Add the dry ingredients to the creamed sugar. Add the sunflower seeds, and coconut. Chill 2 hours.
Preheat oven to 350o.
Drop by teaspoon on an ungreased baking sheet and bake for 15-20 mins or until the edges start to brown but the middle is still white. Watch closely around the 15 minute mark to prevent burning.