Poinsettia Pinwheel Cookies |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 30 |
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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! Ingredients:
1 cup butter, softened |
1 cup confectioners' sugar |
1 egg |
2 to 3 drops red food coloring |
2-1/3 cups king arthur unbleached 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:
1. 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.
2. 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.
3. Bake at 350° for 7-9 minutes or until set. Remove to wire racks 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.
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