Sunflower Cookies

1 cup sugar
1/2 cup butter or margarine softened
1 teaspoon vanilla
1 egg
1 1/3 cups all-purpose flour
1 cup old-fashioned or quick-cooking oats
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted sunflower nuts
1/4 teaspoon yellow food color Beat sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon.
Stir in flour, oats, baking powder and salt. Divide dough into one-third and two-thirds portions.
Stir sunflower nuts into one-third dough.
Stir food color into two-thirds dough.
Shape sunflower dough into two 3/4-inch rolls, 8 inches long. Divide yellow dough in half. Pat each half into rectangle, 8 4 inches, on lightly floured surface. Top each rectangle with roll of sunflower dough. Wrap yellow dough around roll of sunflower dough. Press edges together. Wrap and refrigerate about 2 hours or until firm.
Heat oven to 350. Grease cookie sheet. Cut rolls into 1/4-inch slices.
Place about 2 inches apart on cookie sheet. Cut slits in outer yellow edge about every 1/2 inch to shape tips of petals. Bake 8 to 10 minutes or until light brown. Remove from cookie sheet to wire rack.