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Poinsettia Cookies

 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
48 ServingsPrep: 20 min. + chilling Bake: 10 min./batch


  • 1 cup butter, softened
  • 1 cup confectioners' sugar
  • 1 egg
  • 1-1/2 teaspoons McCormick® Pure Almond Extract
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon salt
  • Red colored sugar
  • Red and green candied cherries, quartered


  • 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:

2 of 2

Poinsettia Cookies (continued)

Directions (continued)

  • about 4 dozen.
Nutritional Facts: 1 serving (1 each) equals 69 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 89 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein.