Poinsettia Blossoms

Try this cookie recipe from Betty Crocker.

Poinsettia Blossoms

GoldMedalRecipe by GoldMedal

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20 minutes

3 hours 30 minutes

About 3 dozen cookies

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Nutrition Info

  • 1 Cookie
  • 85
  • 5g
    (Saturated Fat 3g)
  • 20mg
  • 35mg
  • 9g
    (Dietary Fiber 0g)
  • 1g
  • Percent Daily Value*
  • 2%
  • Exchanges
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

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Ingredients

  • 3/4  cup butter or margarine, softened
  • 1/2  cup sugar
  • 1  teaspoon vanilla
  • 30  drops red food color
  • 1  egg
  • 1  package (3 ounces) cream cheese, softened
  • 2  cups Gold Medal® all-purpose flour
  • Red sugar, if desired
  • About 3 dozen yellow candy-coated chocolate candies or other small yellow candies

Directions

  1. 1Beat butter, sugar, vanilla, food color, egg and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour. Cover and refrigerate about 2 hours or until firm.
  2. 2Shape dough into 1 1/4-inch balls; roll in red sugar. Cover and refrigerate 1 hour.
  3. 3Heat oven to 375ºF. Place balls about 2 inches apart on ungreased cookie sheet. Make 6 cuts with sharp knife in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart very slightly to form flower petals (cookies will separate and flatten as they bake).
  4. 4Bake 10 to 12 minutes or until set and edges begin to brown. Immediately press 1 candy in center of each cookie. Carefully remove from cookie sheet to wire rack.

Categories: Course, Desserts, Cookies

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