1. Preheat oven to 350 degrees F. In a large bowl, combine sugar, flour, baking soda, and baking powder. With a pastry blender, cut the butter and within dietary fat. Stir in vanilla, coconut, sunflower seeds.
2 Shape dough into four rolls 2 inches in diameter, cover with plastic and refrigerate at least 2 hours. Cut while it is cold and place the slices on a baking sheet. Bake for about 10 minutes.
Cookies are a billion-plus dollar a year industry. Consumers are not just buying the good old standbys like chocolate chip and peanut butter, they are splurging on designer cookies! Move over Miss Sugar Cookie, here comes Oatmeal White Chocolate Cranberry (ya that's one cookie, not 3), Chocolate Cherry Jumble, Southern Sweet Potato Pecan Spice Cookie, Red Velvet White Chocolate Chip Walnut Cookie, and the list goes on and on! There are so many variations on the chocolate chip cookie that to stand up and be noticed, they are referred with "original" or "classic".
And what are these ones called Designer Cookies? What the?? Upon inspection, these varieties are beautiful cookies. Some are recognized as "hand-painted" and "personalized". They are WAY to good looking to eat (for that matter to even touch) So what do we do with these cookies? I am sure that they taste as good as they look (right?) Do we eat them? I think not - they are meant to go "ga-ga" over for time to come - to admire and talk about late into the night. Pulllleeze!
Cookies come in a number of forms and can be classified as drop cookies, refrigerator cookies, molded cookies, rolled cookies, pressed cookies, bar cookies, sandwich cookies, and fried cookies. I hazard to guess that there is two other types of cookies, usually undocumented to protect the guilty: the unbaked cookie dough cookie, and the really, really, REALLY well done cookie (okay, we can use the words burned, charred, incinerated, blackened).l The former we are all guilty of indulging, but I am pretty sure that the latter, not a SINGLE reader knows what I am talking about!