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Cream butter and sugars until fluffy. Add egg and vanilla. Beat in preserves. Combine flour and salt and add to creamed mixture. Knead until soft dough forms. Cover and chill 30 minutes. Press about 1 tablespoon dough into greased 3-inch flower-shaped candy mold. Invert onto greased baking sheet. Add wooden skewer before baking, if desired. Bake 12 to 15 minutes. Cool completely. Combine yellow food coloring with 1 tablespoon water. Brush on each cookie. Dry. Mix brown coloring and remaining water. Paint on cookies to resemble sunflowers. Use chocolate frosting in centers of cookies. These can be "potted" in clay bottoms using floral foam. Add ribbons to decorate. Yield: about 3 dozen.
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|Serving Size: 1 Serving (1261g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 915 (19%)|
|Amt Per Serving||% DV|
|Total Fat 101.7g||136 %|
|Saturated Fat 60.6g||303 %|
|Monounsaturated Fat 26.2g|
|Polyunsanturated Fat 6g|
|Cholesterol 455.5mg||140 %|
|Sodium 902.2mg||31 %|
|Potassium 1273.9mg||34 %|
|Total Carbohydrate 924.1g||272 %|
|Dietary Fiber 12.9g||52 %|
|Sugars, other 911.2g|
|Protein 55.2g||79 %|
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Calories per serving: 4773
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