Sunflower Seed Shortbread
These delicate cookies are simple to make and you enjoy the nutty, crunchy fiber content of whole-wheat flour and sunflower seeds. They are wonderful as an after school snack or at tea time to give your friends a fiber boost!
INGREDIENTS | SERVES 12; Serving Size 1 wedge
- ½ cup butter, softened
- ¼ cup sugar
- ½ teaspoon vanilla
- 1 cup all-purpose flour
- ¼ cup whole-wheat flour
- ½ teaspoon salt
- 1 egg white
- ½ cup toasted sunflower seeds, shelled
Preheat oven to 325° F.
Combine butter and sugar in a bowl and mix with a wooden spoon or electric mixer until slightly fluffy but not whipped.
Add vanilla and mix well.
Add flours and salt and mix to form a smooth dough.
Press dough into a 9″ pie plate, and brush the dough with the egg white.
Sprinkle the sunflower seeds on top of the dough, press in, and bake for 20 minutes. Remove from oven and cut into 12 wedges immediately. Let cool.
Protein: 2.82 grams
Carbohydrates: 15.27 grams
Fiber: 1.18 grams
Fat: 10.47 grams