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Poinsettia Cookies

To add eye-appeal to her basic butter cookies. Helen Burch of Jamestown, New York cultivated a new way to shape them. Now, her sugar-sprinkled treats are as pretty to see as they are to eat! They look nice on a cookie tray," Helen confirms.—Helen Burch, Jamestown, New York
  • Total Time
    Prep: 20 min. + chilling Bake: 10 min./batch
  • Makes
    about 4 dozen

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 large egg
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • Red colored sugar
  • Red and green candied cherries, quartered

Directions

  • In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half; wrap in plastic. Chill overnight or until firm.
  • On a lightly floured surface, roll out one portion of dough into a 12x10-in. rectangle, about 1/8-in. thick. Cut into 2-in. squares. In each square, make 1-in. slits in each corner. Bring every other corner up into center to form a pinwheel; press lightly. Sprinkle cookies with red sugar and press a candied cherry piece into the center of each.
  • Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes. Cool 1-2 minutes before removing to wire racks.
Nutrition Facts
1 each: 69 calories, 4g fat (2g saturated fat), 15mg cholesterol, 89mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.
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