Poinsettia Cookies Recipe

3.5 6 7
Poinsettia Cookies Recipe
Poinsettia Cookies Recipe photo by Taste of Home
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Poinsettia Cookies Recipe

Read Reviews
3.5 6 7
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 10 min./batch

Ingredients

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 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 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.
Originally published as Poinsettia Cookies in Country Woman November/December 1996, p19

Nutritional Facts

1 each: 69 calories, 4g fat (2g saturated fat), 15mg cholesterol, 89mg sodium, 7g carbohydrate (2g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 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
  1. 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 wrap. Chill overnight or until firm.
  2. 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.
  3. 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.
Originally published as Poinsettia Cookies in Country Woman November/December 1996, p19

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puffybloomers User ID: 1501090 13458
Reviewed Feb. 26, 2014

"they aren't that hard to make and they taste and look good"

MY REVIEW
angel1957 User ID: 5897868 19010
Reviewed Nov. 28, 2012

"next time I am making cookies those are the first I,m making"

MY REVIEW
MichMajor User ID: 6203085 13457
Reviewed Feb. 8, 2012

"These were tasty but the prep time was quick long, a lot of work for such a small cookie but they look very festive."

MY REVIEW
Nana2ian User ID: 3851089 43282
Reviewed Dec. 7, 2011

"I made these, but was running out of time, as we all do around the holidays, so I used a snowflake cookie cutter and they come out amazing!! Lots of compliments , I sprinkled them with red & green sugar before baking. I also add a 1/2 teaspoon more almond extract."

MY REVIEW
JessBella6 User ID: 5295511 45504
Reviewed Aug. 26, 2010

"Much easier to make than I anticipated and I received many compliments."

MY REVIEW
rebecca barnhart User ID: 4648989 45502
Reviewed Dec. 8, 2009

"These are great for children to make and bake with supervision, and they are tasty and melt in your mouth."

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