Sunflower Cookie Wedges
or margarine, softened
unbleached all-purpose flour
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℉ (160℃).
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 ¼ 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 ½-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.
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.