8 oz butter, unsalted
6 3/4 oz sugar
2-1/2 oz eggs
7/8 lb flour, all-purpose
3/8 oz salt
1/4 oz baking soda
2 5/8 oz raisins, seedless
1 1/3 oz sunflower seeds, toasted
Cream butter and sugars together until smooth. Combine the flour, salt, and baking soda and add to butter-sugar mixture, alternating with eggs, Mix until blended. Add the raisins and toasted sunflower seeds and stir until blended.
Shape dough into a log and cover with plastic wrap. Refrigerate until stiff, about 2 hours.
Preheat oven to 375F.
Slice dough about 1/4-inch thick and place on parchment-lined sheet pan. Bake until golden brown, about 12-15 minutes.
NOTE:
To roast raw sunflower kernals, place in a shallow pan, and bake at 350F for about 40 minutes.