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Poinsettia Pinwheel Cookies

 Poinsettia Pinwheel Cookies
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!
30 ServingsPrep: 30 min. + chilling Bake: 10 min.


  • 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


  • 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

2 of 2

Poinsettia Pinwheel Cookies (continued)

Directions (continued)

  • 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.