Toasty 3-Seed Crescents

This buttery cookie gets a healthy kick with the addition of sunflower kernels, pumpkin seeds, and sesame seeds.

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  • Makes: 36 cookies
  • Prep: 25 mins
  • Bake: 12 mins 350°F per batch

Toasty 3-Seed Crescents

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Directions

  1. In a medium skillet combine sunflower kernels, pumpkin seeds, and sesame seeds. Cook and stir over medium heat for 3 to 5 minutes or until seeds are toasted. Remove seeds from skillet; cool.
  2. In a medium mixing bowl beat butter with an electric mixer on medium to high speed about 30 seconds. Add 1/2 cup powdered sugar and vanilla, beating until combined and scraping sides of bowl occasionally. Beat in as much of the flour as you can with the mixer. With a wooden spoon stir in any remaining flour. Stir in toasted seeds. If dough is too soft or sticky, cover and chill for 1 hour or until dough is easy to handle.
  3. Preheat oven to 350 degrees F. Shape dough in 2-1/2-inch-long ropes, then shape in crescents. Place 2 inches apart on an ungreased cookie sheet. Bake for 12 to 15 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to wire rack and cool completely. In a plastic bag gently shake cooled cookies, a few at a time, with the 1 cup powdered sugar. Makes about 36 cookies.
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Nutrition Facts (Toasty 3-Seed Crescents)

  • Per serving:
  • 104 kcal ,
  • 6 g fat
  • (3 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 14 mg chol. ,
  • 37 mg sodium ,
  • 11 g carb. ,
  • 5 g sugar ,
  • 1 g pro.
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