Toasty 3-seed Crescents

Total Time: 1 hr 30 mins Preparation Time: 45 mins Cook Time: 45 mins

Ingredients

• 1/4 cup raw sunflower seeds, coarsely chopped
• 1/4 cup raw pumpkin seeds, coarsely chopped (pepitas)
• 2 tablespoons sesame seeds
• 1 cup butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1 cup powdered sugar

Recipe

• 1 in a skillet over medium heat cook and stir sunflower kernels and seeds for 3 to 5 minutes or until toasted. remove from skillet; cool.
• 2 in a mixing bowl beat butter with electric mixer on medium speed 30 seconds. add the 1/2 cup powdered sugar and vanilla. beat until combined, scraping sides of bowl. beat in as much flour as you can with mixer. with a spoon stir in toasted seeds and any remaining flour. cover; refrigerate 1 hour.
• 3 preheat oven to 350°f shape dough in 2 1/2-inch-long ropes, then in crescents;.
• 4 place 2 inches apart on ungreased cookie sheet.
• 5 bake 12 to 15 minutes or until bottoms are lightly browned. cool 1 minute. transfer to wire rack; cool completely.
• 6 in a plastic bag gently shake cooled cookies, a few at a time, with 1 cup powdered sugar.