fbpx

Poinsettia Cookies

  • Yield: 12 cookies
  • Category:

Ingredients

  • 1 c unsalted butter, softened
  • 1 c confectioners’ sugar
  • 1 large egg
  • 1 ½ teaspoons almond extract
  • 1 tsp. pure vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 tsp. salt
  • Red decorator’s sugar
  • Green candied cherries, quartered

Instructions

  1. Preheat oven to 350°F.
  2. In a mixing bowl, cream the butter and sugar, until light and fluffy.
  3. Add in the egg and extracts. Mix well.
  4. Combine the flour and salt. Gradually add to the creamed mixture.
  5. Divide the dough in half and wrap in plastic wrap. Chill overnight or until firm.
  6. On a lightly floured surface, roll out one portion of dough to a 12-inch x 10-inch rectangle approximately 1/8-inch thick. Cut into 4-inch squares. In each square, make 1-inch slits in each corner.
  7. Bring every other corner up into center to form a pinwheel; press lightly. Sprinkle the open flaps of the cookies with red sugar and press a candied cherry piece into the center of each.
  8. Place 1 inch apart on ungreased baking sheets.
  9. Bake for 8-10 minutes. Cool 1-2 minutes before removing to a wire rack.