Sunflower Cookie Wedges

Directions

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.

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.