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Preheat oven to 350°F. 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.
In a medium mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add 1/2 cup powdered sugar and vanilla extract. Beat until combined, scraping sides of bowl occasionally. Beat in as much flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in toasted seeds. If dough is too soft or sticky, cover and chill about 1 hour or until dough is easy to handle.
Divide dough into 36 portions. Shape each portion into a 2 1/2-inch rope; shape each rope into a crescent. Place crescents 2 inches apart on an ungreased cookie sheet. Bake for 12 to 15 minutes or until bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool.
Place the remaining 1 cup powdered sugar in a large sealable plastic bag. Add cooled cookies, a few at a time, shaking gently to coat.