Poinsettia Cookies…

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners’ sugar
  • 1 egg
  • 1-1/2 teaspoons almond extract
  • 1 teaspoon Pure 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. Add egg and extracts; mix well. Combine flour and salt; gradually add to creamed mixture. Divide dough in half; wrap in plastic wrap. Chill overnight or until firm.
  • On a lightly floured surface, roll out one portion of dough into a 12-in. x 10-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.

Yield: about 4 dozen.

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