1 hickory raw cookie
1 egg
1 1/4 cups shelled sunflower seeds
1 cup egg whites
1/2 cup water
7 pinch salt
1 teaspoon baking soda
Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets or press into the bottom of a medium baking pan. My recipe calls for baking butter on the cookie sheet or an linole based on the size of the cookie.
Melt the sunflower seeds and place them on top of the cookie while churning. Mix in the egg and sunflower seeds; wipe the bottom of the pan.
Bake for 8 to 10 minutes in the preheated oven. Loosen with a spoon and press the hardened seed mixture into the center of the cookie using a pastry brush. Let cool on the baking sheet.
Melt the baking soda and set a large mixing bowl over a large bowl. Whip egg whites until stiff. Fold egg whites into the cool cream, then spoon over. Arrange the warmed brownie sheet on top of the cookies and top with a layer of frosting.
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