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Poinsettia Pinwheel Cookies Recipe

Poinsettia Pinwheel Cookies Recipe photo by Taste of Home

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I must make 30 different kinds or cookies during the Christmas season-many to give away as gifts. Judging from the comments I get, these pretty pink poinsettias with a hint of cinnamon flavor are not just my own personal favorite!

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Poinsettia Pinwheel Cookies Recipe

Prep: 30 min. + chilling Bake: 10 min.

Yield: 30 Servings

30 10 40

Ingredients

1 cup butter, softened
1 cup confectioners' sugar
1 egg
2 to 3 drops red food coloring
2-1/3 cups all-purpose flour
3/4 teaspoon salt
1/4 cup finely crushed red-hot candies
FROSTING:
1 cup confectioners' sugar
4 teaspoons milk
Additional red-hot candies

Directions

In a large bowl, cream butter and confectioners' sugar. Beat in egg and food coloring. Combine flour and salt; gradually add to the creamed mixture. Stir in red-hots. Divide dough in half; wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.
On a lightly floured surface, roll out one portion of dough into a 12-in. x 10-in. rectangle. With a sharp knife or pastry wheel, cut dough into 2-in. squares. Place 1 in. apart on lightly greased baking sheets. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points of square to center to form a pinwheel; pinch gently at center to seal. Repeat with remaining dough.
Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool. Combine the confectioners' sugar and milk. Pipe 1/2 teaspoon frosting in center of each cookie; top with red-hot. Yield: 5 dozen.

Nutritional Facts 1 serving (2 each) equals 126 calories, 6 g fat (4 g saturated fat), 24 mg cholesterol, 124 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein.

Originally published as Poinsettia Cookies in Country Woman Christmas Annual 2004, p42

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Reviews for Poinsettia Pinwheel Cookies

Poinsettia Pinwheel Cookies

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Reviewed on Dec. 06, 2012 by HJRC

I think I may add some cinnamon flavoring to add to the taste next time but overall a gorgeous addition to the tray. I also didn't add any frosting. Just simply put the red hot in the center before baking.

Reviewed on Nov. 30, 2012 by jtterpst

i too had high hopes for these cookies. It's not that thry're bad they're just bland, almost tasteless.

Reviewed on Aug. 04, 2012 by gwashington1961

This Cinnamon Sugar Cookie Recipe is made using a special cutter, to form them to look like a 'kite'. It will yield 30 cookies. They are truly unique. I cannot conceive these made before the cutter come out within the last 10 years. Try this, I promise you will love the Pink Cinnamon when you finish the party trays.

Reviewed on Nov. 28, 2009 by BrytEyz

I wanted so much for these cookies to be wonderful! Between the description and the photo, I thought I'd discovered a gem. But the truth is that in repeated attempts over two consecutive Christmas seasons, these were a disaster. The dough is extremely difficult to work with, and if you roll it out as thin as the recipe instructs, the cookies will be too fragile to move... both before AND after they're baked. I truly wish someone would give me some advice on this recipe and tell me what I'm doing wrong!

Reviewed on Dec. 16, 2008 by shanpersch

The frosting recipe is terrible - it's more of a glaze more than a frosting. Even with adding in more powdered sugar, it ran all over the cookies.