3/4 c. butter
2 eggs
1 tsp. baking powder
1 c. old fashioned or quick oats
3/4 c. unsalted sunflower seeds
1 egg, beaten
1 c. chocolate chips, melted
1 c. sugar
2 c. unbleached flour
1 tsp. cinnamon
1/2 c. finely chopped, unsalted toasted cashews
1/4 c. finely chopped cashews
Powdered sugar (opt.)

Cream together butter and sugar. Beat in eggs, one at a time. In another bowl, combine flour, baking powder and cinnamon. Beat into butter mixture. Stir in oats, cashews and sunflower seeds. Cover and chill dough about 1 hour or until cold and firm.

On floured surface, roll dough to 1/4" thickness. Cut into 3" scalloped rounds. Cut out centers of half the rounds with a bottle cap. Place rounds on lightly greased cookie sheets. Brush tops of cut out rounds with beaten egg. Sprinkle with chopped nuts.

Bake at 375 degrees for 12 minutes or until lightly browned. Cool. Spread solid rounds with the chocolate. Top with the cut out rounds. Sprinkle with powdered sugar.