The chlorogenic acid (chlorophyll) in sunflower seeds reacts with the baking soda/powder when baked, causing the green color when the cookies cool. This is completely harmless!
I’ve known this fact for years.
In fact, one of my favorite things to bake for and with little kiddos on St. Patrick’s Day, is GREEN cookies!
The sunflower seed butter, mixed with the baking soda and powder, create a brilliant Irish green, that deepens and strengthens over time.
However, in baking these delicious pots of gold at the end of the rainbow, I was not expecting the green surprise.
And, after baking, the color wasn’t so green, as a dull sage –
I’m not sure if it was the rose oil in the preserves, the raspberry fruit, or the pecans that reacted (chlorophyll-wise) with the baking soda and powder, but something did. I saw it in the batter and I watched it transform through baking. BUT, the color doesn’t matter. I encourage YOU to put on your rose colored lenses and enjoy:
Raspberry Rose Cranberry Pecan Cookies.
Raspberry Rose Cranberry Pecan Cookies
3/4 cup Raspberry Rose Preserves
1/2 cup butter, softened to room temperature
2 large eggs
1 tsp. vanilla extract
1 tsp. baking soda
1 tsp. baking powder
1 cup powdered sugar
2 1/4 cups all purpose flour
1 cup dried cranberries
1 cup chopped pecans
Preheat the oven to 375 degrees.
Beat together the jam, butter, and eggs until soft and creamy.
Add the vanilla, baking soda and baking powder and the sugar, mixing well. Watch the chemical magic occur – blue green!
Add the flour, 1 cup at a time, until well combined.
Finally, fold in the cranberries and pecans.
Scoop 1″ balls on to parchment lined baking sheets.
Bake for about 14 minutes, flattening with the back of a glass halfway through baking.
Remove from the oven. Cool and enjoy.
