POINSETTIA BLOSSOMS
Bring festive color to your dessert table with these beautiful flower-shaped cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 36
Number Of Ingredients 9
Steps:
- Beat 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.
- Shape dough into 1 1/4-inch balls; roll in red sugar. Cover and refrigerate 1 hour.
- Heat oven to 375°F. 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).
- Bake 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.
Nutrition Facts : Calories 85, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 35 mg
POINSETTIA COOKIES
These pretty cookies are fairly labor intensive, but boy, are they worth it. A few of these festive blossoms on top of my Christmas cookie trays really make a festive presentation.
Provided by SUGARPLUMSCOOKIES
Categories Desserts Cookies Sugar Cookies
Time 1h25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper.
- In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy using an electric mixer. Add egg and vanilla; mix until well blended. Stir in flour by hand using a sturdy spoon while adding enough red food coloring to make the dough turn a pretty red color.
- Roll the balls in the red decorator sugar and place them on the prepared cookie sheets, spacing 1 inch apart. Refrigerate the cookies on their cookie sheets until firm, about 10 minutes.
- When the cookies are firm, make three slices across each cookie to make 6 slices like a pie, cutting only about 2/3 of the way through the cookie balls.
- Bake in the preheated oven for 10 to 12 minutes, until cookies appear dry. Cool on the cookie sheets, then peel away from the aluminum foil.
- Make the icing for the cookies by mixing the confectioners' sugar and water until it reaches a piping consistency. Add a drop of yellow food coloring. Put icing into a pastry bag or resealable bag and cut a small piece off of the corner. Pipe small dots onto the center of the cookies. Allow icing to dry before storing cookies in an airtight container at room temperature. Cookies can be stored for up to two weeks.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 13.6 g, Cholesterol 13.4 mg, Fat 3.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.3 g, Sodium 27.3 mg, Sugar 5.4 g
RASPBERRY POINSETTIA BLOSSOMS
Bring festive color to your dessert table with beautiful cookies the resemble poinsettia blossoms.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 7
Steps:
- In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
- Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
- Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
- Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Fat 1, ServingSize 1 Cookie, TransFat 0 g
POINSETTIA BLOSSOM COOKIES
I combined a couple of recipes to come up with this one after being inspired by cookies I saw on the cover of a magazine. The dough tends to be a bit sticky, so make sure your knife is sharp when cutting the petals; you may need to spray it with non-stick cooking spray as well. We like these cookies made with black cherry or cherry Jell-O. The additional food coloring makes the color a bit more vivid. Use red paste food coloring for a really bright presentation. These cookies would also be cute for Easter, by using lemon, lime or orange-flavored Jell-O.
Provided by doobtones 2
Categories Gelatin
Time 53m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- In bowl, cream together the butter, sugar, dry Jell-O powder, eggs and extract. Add baking powder, salt, and food coloring. Add flour and mix well. Cover bowl with plastic wrap and refrigerate about 2 hours or until dough is firm. Shape dough into 1 1/4-inch balls and roll in red-colored sugar. Place balls about 2 inches apart on greased baking sheets. Using a sharp knife, make cuts in top of each ball, not quite all the way through, to make 6 pie-shaped wedges. Spread wedges apart very slightly to form flower petals; cookies will separate and flatten as they bake. Bake 8-10 minutes or until set. If using candies, immediately press one candy in center of each cookie. Let cookies cool on baking sheet a minute and then remove to wire rack to cool completely. If not using candies, pipe a dab of prepared cake frosting in center of each cookie when they are completely cooled.
Nutrition Facts : Calories 1236.4, Fat 56.5, SaturatedFat 31.5, Cholesterol 246, Sodium 1554.1, Carbohydrate 165.4, Fiber 2.8, Sugar 82.5, Protein 17.6
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