1-1/2 cups margarine, softened
3 cups all-purpose flour
1 1/2 cups white sugar
1 tablespoon baking soda
1 tablespoon baking powder
1 cup shredded coconut
1 cup sunflower seeds

Preheat oven to 350 degrees F (175 degrees C). Cream sugar and butter or margarine. Add flour, baking soda, and baking powder. Then add coconut and sunflower seeds. Mix well. Shape into one inch balls and bake on ungreased cookie sheets for 15 minutes or until delicately browned.

Makes 2 -3 dozen.

3 frozen flour tortillas (8″)
4 T. unsalted butter
3 T. sugar
1/8 t. ground cinnamon
Vanilla ice cream (optional)

Cut tortillas into 1/2″ thick strips. Heat butter and sugar in a large nonstick skillet over medium low heat. When butter has melted, add tortilla strips. Cook, stirring frequently, until tortillas are lightly browned and crisp, about 5 minutes. Sprinkle with the cinnamon. Serve with the ice cream if desired.
Makes 4 servings.