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Poinsettia Pinwheel Cookies

I must make 30 different kinds of 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!—Patricia Eckard, Singers Glen, Virginia
  • Total Time
    Prep: 30 min. + chilling Bake: 10 min. + cooling
  • Makes
    5 dozen

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. Refrigerate for at least 1 hour or until firm.
  • On a lightly floured surface, roll out one portion of dough into a 12x10-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 completely. Combine the confectioners' sugar and milk. Pipe 1/2 teaspoon frosting in center of each cookie; top with red-hot.
Nutrition Facts
1 cookie: 63 calories, 3g fat (2g saturated fat), 11mg cholesterol, 56mg sodium, 8g carbohydrate (4g sugars, 0 fiber), 1g protein.
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