poinsettia cookies

How To Make poinsettia cookies

• 1

  In a large mixing bowl, cream butter and 1 cup powdered sugar. Beat in egg and food coloring. Separately, combine flour and salt; gradually add to creamed mixture. Stir in red - hots. Divide dough in half; wrap in plastic wrap and refrigerate at least one hour or until firm.
• 2

  Preheat oven to 350 degrees. On a lightly floured surface, roll out one portion of dough into a 12 x 10 - inch rectangle. With a sharp knife or pastry wheel, cut dough into 2 inch squares. Place 1 inch apart on parchment lined baking sheets. Cut through dough from each corner of square from within 1/2 inch 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 in preheated oven for 7-9 minutes or until set. Remove from oven to wire racks to cool.
• 4

  OPTIONAL DECORATIONS: In a small bowl, combine 1 cup powdered sugar and the milk. Pipe 1/2 teaspoon frosting in center of each cookie; Top with a red-hot candy. NOTE: I push a red-hot candy in the center of the cookies before I bake them. Seems to work just fine. I also usually just roll out the dough and use cookie cutters to cut the dough out. You can sprinkle the cookies before you bake them with colored sugar as well. That saves time and they turn out pretty as well.
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