Double Kernel Spritz

Ingredients

• 1/2 cup all purpose flour
• 1/2 cup whole wheat flour
• 1/4 t baking soda
• 1/2 cup SunButter®
• 1/4 cup margarine or butter
• 1/2 cup sugar
• 1/2 packed brown sugar
• 1 egg
• 2 squares (2 ounces) semisweet chocolate
• 2 t shortening
• 1/2 cup roasted sunflower kernel

Directions

Stir together all purpose flour, whole wheat flour, and baking soda in a small batter bowl. Set aside. Beat SunButter® and margarine or butter in classic batter bowl with an electric mixer on medium speed for 30 seconds. Add sugar and brown sugar and beat till fluffy. Add egg and beat well. Gradually add the flour mixture, beating till combined. Do not chill dough. Pack dough into cookie press with medium scoop. Force dough through press 2 inches apart onto ungreased rectangle or round baking stones. Bake @ 400° for 5-7 minutes or until edges of cookies are firm but not brown. Remove cookies from stone with mini-serving spatula and cool completely on no-stick cooling racks. Coarsely chop kernel with food chopper. Melt the chocolate and shortening in small heavy saucepan over low heat, stirring often. Dip half of each cookie into melted chocolate, then into kernel. Let stand on cooling rack till chocolate sets. Yield: 48 cookies.