---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Sunflower Cookie Wedges
  Categories: Cookies
       Yield: 12 servings
  
     1/3 c  Powdered sugar
       2 tb Sugar
     3/4 c  Butter or margarine;
            -softened
       1    Egg
   1 1/2 c  All-purpose flour; or
            -unbleached
       1    Egg white; beaten
       2 tb Yellow sugar
     1/3 c  Pillsbury vanilla frosting
            -supreme
       2 tb Miniature chocolate chips
       1 tb Sunflower seeds; shelled
  
   Recipe by: Pillsbury, Cookies, Bars & Brownies
          Line a large cookie sheet with foil.  In a large bowl, combine
   powdered sugar, sugar, margarine and egg; beat until light and fluffy.
   Lightly spoon flour into measuring cup; level off. Add flour; mix well. If
   necessary, cover with plastic wrap; refrigerate for 1 hour for easier
   handling.
   
      Preheat oven to 325 degrees.  On a floured surface, roll half of dough
   to a 9-inch circle; place in the center of foil-lined cookie sheet. Roll
   remaining half of dough to 1/4-inch thick. Using a 2-inch heart-shaped
   cookie cutter, cut 18 hearts from dough. Brush egg white around the edge of
   the dough circle in a 1/2-inch band.  Arrange hearts, slightly overlapping
   with points out, over egg white around the outer edge of the circle to
   resemble flower petals. Brush hearts with egg white; sprinkle with yellow
   sugar. Bake for 15 to 20 minutes, or until golden brown around the edges.
   Cool completely.  Remove foil from cookie.  Place on a covered board or a
   large serving tray.  Spread frosting in the center of the cookie; sprinkle
   with chocolate chips and sunflower seeds. To serve, cut into wedges.
  
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