180011 baked bird seed cookies Recipes

shortening, white sugar, egg, poppy seeds, plain yogurt, orange zest, all-purpose flour, baking powder

butter, white sugar, brown sugar, eggs, vanilla extract, all-purpose flour, baking powder, salt, milk, sesame seeds

all-purpose flour, granulated sugar, baking powder, salt, butter, shortening, eggs, beaten, milk, vanilla, sesame seeds

flour, ground flax seeds, baking soda, salt, granulated sugar, brown sugar , packed, butter, softened, egg, vanilla, creamy peanut butter

butter (real, no substitutions), brown sugar, white sugar, eggs, baking soda, water, vanilla extract, flour, toasted sesame seeds

quick oats or 1 cup rolled oats, processed, sesame seeds, sunflower seeds, ground almonds, raisins (soaked in 1/2 cup. water), cinnamon

sesame seeds, honey, water, flour , sifted, baking powder, sugar, unsalted butter, softened, water, coarsely chopped pistachios (optional)

butter, sugar, eggs, anise seed, flour, baking powder, salt, vanilla

all-purpose flour, sugar, baking powder, salt, sweet butter, eggs, vanilla extract, orange zest, fresh sesame seeds

poppy seed, eggs, sour cream, baking soda, melted butter, vanilla, flour, salt, powdered sugar

makes 3-4 dozen cookies, decorations (your choice ) granulated sugar, colored sugar crystals, frosting, candies, chips, nuts, raisins, decorating gel, granulated sugar, butter flavor crisco, eggs, light corn syrup, vanilla, all-purpose flour (plus 4 tbsp), divided, baking powder, baking soda, salt, combine sugar and shortening in large bowl. beat at medium speed of electric mixer until well blended. add eggs, syrup, and vanilla. beat until well blended and fluffy., combine 3 cups flour , baking powder, baking soda, and salt. add gradually to creamed mixture at low speed. mix until well blended., divide dough into 4 quarters. wrap each quarter of dough with plastic wrap. refrigerate at least 1 hour. keep refrigerated until ready to use., heat oven to 375of. place sheets of foil on countertop for cooling cookies., spread 1 tbsp or more of flour on large sheet of waxed paper. place 1 quarter of dough on floured paper. flatten slightly with hands. turn dough over and cover with another large sheet of waxed paper. roll dough to 1/4-inch thickness. remove top sheet of waxed paper. cut out with floured heart-shaped cutter., transfer to ungreased baking sheet with large pancake turner. place 2 inches apart on ungreased baking sheet. roll out remaining dough., sprinkle with granulated sugar or colored sugar crystals, or leave plain to frost or decorate when cooled., bake 1 baking sheet at a time at 375of for 5 to 9 minutes, depending on the size of your cookies (bake smaller, thinner cookies closer to 5 minutes; larger cookies closer to 9 minutes)., do not overbake. cool 2 minutes on baking sheet. remove cookies to foil to cool completely, then frost and decorate if desired.

all-purpose flour, white sugar, baking powder, salt, unsalted butter, softened, shortening, eggs, beaten, milk, vanilla extract, milk, sesame seeds

flour, baking soda, cream of tartar, salt, butter, sugar, beaten egg, vanilla, sesame seeds

butter, brown sugar , packed, egg, vanilla, flour, poppy seed, cinnamon, ground ginger, baking soda, salt

milk, poppy seed, flour, baking soda, nutmeg, butter, lemon rind, maple syrup

quick oats, all-purpose flour, wheat germ, light brown sugar, baking soda, salt, corn oil, egg, vanilla, raisins, unsalted sunflower seeds

unsalted butter, each stick cut into 4 pieces, at room temperature (2 sticks), sugar, egg, at room temperature, vanilla extract, flour, baking powder, kosher salt, poppy seed, lemon zest, finely grated

sugar, softened vegetable shortening (crisco ), egg, milk, vanilla, flour, salt, baking powder, sesame seeds