|Butter stick||4 Ounce, softened|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Teaspoon|
|Flour||1 1⁄4 Cup (20 tbs)|
|Shelled sunflower seeds||1⁄2 Cup (8 tbs) (kernels)|
1. In a large bowl, beat butter and sugar with an electric mixer on medium speed until well blended. Beat in egg and vanilla until light and fluffy.
2. Add flour and beat until dough is smooth, scraping down side of bowl frequently with a rubber spatula. Stir in sunflower kernels.
3. Divide dough in half. With palms of hands, roll each dough piece into a 2-inch-thick roll. Wrap and refrigerate 2 to 3 hours, until firm, or up to 3 days (or freeze for up to 6 months).
4. When ready to bake cookies, preheat oven to 350°F. Slice dough roll crosswise to make 1/4-inch-thick cookies. Place cookies 2 inches apart on lightly greased cookie sheets. Bake 10 to 12 minutes, or until firm. Remove cookies to a rack and let cool completely. Store in a tightly covered container.