Santa Fe Sun Crisps
1/2 cup Butter Flavor Crisco all-vegetable shortening or 1/2 Butter Flavor Crisco stick
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 tablespoon water
1 cup PILLSBURY® Best All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon ground red pepper or to taste
2 cups quick oats (not instant or old fashioned)
1/2 cup (about) shelled sunflower seeds
Heat oven to 375°F.
In the bowl of an electric mixer combine CRISCO Shortening, brown sugar and granulated sugar; beat at medium speed until well blended. Beat in egg and water.
In a medium bowl combine flour, baking powder, baking soda and red pepper. Mix into creamed mixture at low speed until just blended. Stir in oats with spoon.
Form rounded teaspoonfuls dough into balls. Roll dough in sunflower seeds. Place 2 inches apart on ungreased baking sheets.
Bake 7 to 8 minutes, or until golden brown. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.