Poinsettia Pinwheel Cookies Recipe
- 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
- 1 cup confectioners' sugar
- 4 teaspoons milk
- Additional red-hot candies
- 1. 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.
- 2. 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.
- 3. 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.
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.
Reviews for Poinsettia Pinwheel Cookies
"I read many reviews on this cookie & wish I had listened to the lower reviews. Wasted time & ingredients. I followed directions, and dough was impossible to work with. I couldn't get the shape from the diections. I even had my husband come try. Since I had all that dough I tried shaping into a bow & baked. This has to be the most bland cookie I've ever eaten (just like some of the reviews indicated.) I don't like giving bad reviews but I don't want others wasting time & ingredients."
"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."
"i too had high hopes for these cookies. It's not that thry're bad they're just bland, almost tasteless."
"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."
"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!"
"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."