2 lbs, 12 ounces unsalted sunflower margarine
2 lbs, 3 ounces granulated sugar
1 lb, 2 ounces brown sugar
13 1/4 ounces eggs
4 lbs, 6 ounces flour
2 ounces salt
1 1/2 ounces baking soda
14 ounces golden raisins
7 ounces roasted sunflower kernels
Cream sunflower margarine and sugars together at 3rd speed of 3 speed mixer until smooth. Combine dry ingredients. Add to sunflower margarine mixture, alternating with eggs. Mix at 2nd speed until blended. Add golden raisins and sunflower kernels. Stir until well blended.
Shape dough into a log. Refrigerate until stiff, about 2 hours. Slice dough about ¼ inch thick and place on parchment-lined sheet pan. Bake at 375 degrees Fahrenheit until golden brown, about 12-15 minutes.
Note: To roast raw sunflower kernels, place in a shallow pan and bake at 350 degrees Fahrenheit for about 40 minutes.
(Reprinted with permission from Modern Baking magazine, May 1999).
About 16 1/2 dozen cookies.