Sunflower Cookie Wedges

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. -----