Heart shaped sunflower seed cookies are both crunchy and melt-in-mouth: crunchiness comes from the sunflower seeds and melt in mouth comes from the cookies.
It was almost a month ago that I bought a bread from a bakery and they treated me a sunflower cookie. It was a circle cookie covered with sunflower seeds. That cookie reminded me the cookies I used in my Caramel and Chocolate Covered Sticks recipe. They were very light. So I thought I can make similar cookies with my recipe. But I made a little change in my recipe. I doubled the recipe but when I doubled it instead of using 2 eggs, I used 1 egg and 1 egg yolk and use the egg white for sticking sunflower seeds to the cookies. These cookies are both crunchy and melt in mouth: crunchiness comes from the sunflower seeds and melt in mouth comes from the cookies. Valentine’s day is coming, it inspired me, I made a heart shaped sunflower seed cookies.
Let’s see the steps.
First I cream the butter and sugar. Then I add the eggs and mix well. Finally, I add the flour and mix well until all incorporated. The dough is very soft. I divide the dough in half and cover with plastic film. I flatten the doughs and let them rest in the fridge for 15 minutes.
After 15 minutes, I take them from the fridge and I roll out the doughs on a lightly floured surface almost 3 inch(8cm) thick, 11,5*6,5 inch(29cm,16,5 cm) long . I use my small 2 inch (5cm) wide heart circle cutter.
I put unsalted sunflower seeds and egg white in different cups. Also, I put the parchment paper covered baking sheet in front of me. Then I mix the egg white with a fork to make it smooth. I remove the bubbles so when I dip the cookie dough into the egg white, it comes out pure. If your sunflower seeds are salty, you can learn how to remove the salt in this post.
I put the cookie dough on a fork and dip both sides into egg white. Then I cover both sides with sunflower seeds.
I place them on the baking sheet and bake for 20 minutes until the color gets darker and the cookies totally baked. I let the cookies cool for 10 minutes on the baking sheet before transferring them on a wire rack to completely cool.
Enjoy your cookies!
These light sunflower seed cookies are both crunchy and melt-in-mouth!
- 280 g (2 cups) all-purpose flour (dip and sweep)*
- 150 g (2/3 cup) butter
- 70 g (1/3 cup) granulated sugar
- 1 large egg and 1 egg yolk
- 1 large egg white-lightly beaten
- 180 g (1 cup and 1/3 cup) sunflower seeds**
Place the butter in a large bowl and beat on medium speed for 1 to 2 minutes until it is soft with a hand-held mixer or with paddle attachment if using a stand-mixer. Add the sugar and mix until creamy. Then add the egg and egg yolk, mix well. Between these steps stop the machine and scrape down the sides and the bottom of the bowl with rubber spatula to be sure they are all mixed.
Add the flour and just mix until the dough comes together. Divide the dough in half and cover them with plastic film, flatten and let them rest for 15 minutes.
Preheat the oven to 350°F(177C°). Line baking sheet with parchment paper or silicone baking mat.
Roll out the doughs about 3 inch (8cm) thick, 11,5*6,5 (29cm*16,5 cm) long. Use a 2 inch (5cm) wide heart cookie cutter to cut out the cookies. (If you don't have a heart cookie cutter, you can make them as circles or cut the dough into squares too.)
Put the egg white and sunflower seeds in different cups. Lightly beat the egg white with a fork. Remove the bubbles after you beat. Using a fork, first dip the cookies' both sides into the egg whites and then cover both sides with sunflower seeds.
Place them on the baking sheet and bake for 20 minutes or until the color gets darker and the cookies totally baked. Let the cookies cool for 10 minutes on the baking sheet before transferring them to a wire rack to completely cool.
The calorie information above is an estimate that is provided by an online nutrition calculator.