Recipe from Betty Crocker: The Big Book of Cookies
Cooks&Books&Recipes Editors, on
Raspberry Poinsettia Blossoms:
Aren’t these just beautiful? The only other thing I have to say is: these Raspberry Poinsettia Blossoms are as easy to make as they are gorgeous to look at. Read the recipe below. S-I-M-P-L-E. Oh, and they’re delicious too! Just what we all need at this time of the year. Happy holidays!
Raspberry Poinsettia Blossoms
Featured Recipe From: Betty Crocker: The Big Book of Cookies
Yield: 3 dozen cookies
Prep Time: 25 minutes
Total Time: 1 hour 50 minutes
- 3/4 cup butter or margarine, softened
- 1/2 cup sugar
- 1 teaspoon vanilla
- 1 box (4-serving size) raspberry-flavored gelatin
- 1 egg
- 2 cups all-purpose flour
- 2 tablespoons yellow candy sprinkles
1. In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
2. Shape dough into 11/4-inch balls. Cover and refrigerate 1 hour.
3. Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
4. Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
Sweet Success Tips
During the holidays, time can be the greatest gift. Why not get together with a few friends and host a cookie exchange? This is a great recipe to share.
For a flavor twist, use strawberry-, cranberry- or cherry-flavored gelatin instead of the raspberry.
1 Cookie: Calories 90; Total Fat 4g (Saturated Fat 2.5g; Trans Fat 0g); Cholesterol 15mg; Sodium 40mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1
© 2012 John Wiley & Sons, Inc.
Reprinted with permission from Betty Crocker: The Big Book of Cookies