POINSETTIA COOKIES
Source of Recipe
CooknQT
List of Ingredients
1/2 cup butter (no substitutes), softened
1 3 oz. package cream cheese, softened
1 1/2 cups sifted powdered sugar
1/2 tsp. baking powder
1/4 tsp. salt
1 egg
1/2 tsp. vanilla
2 1/2 cups all-purpose flour
food coloring (yellow for icing and red for dough)
icing (tinted bright yellow)
Recipe
BEAT the softened butter and cream cheese in a large mixing bowl with
an electric mixer on medium to high speed until light & fluffy. Add
red food coloring paste (you can use liquid, but you will need a lot).
Add powdered sugar, baking powder, and salt; beat till combined,
scraping sides of bowl occasionally.
Beat in egg and vanilla until combined.
Beat in as much of the flour as you can. Stir in any remaining flour.
Cover and chill about 1 hour or until dough is easy to handle.
HEAT oven to 350 degrees F.
Shape dough into 1 1/4-inch balls. Place balls 2 inches apart on an
ungreased cookie sheet (a cookie sheet topped with parchment paper is
better). With scissors, snip each ball in half from the top, ONLY
cutting 3/4 of the way through (not all the way through to the
bottom). ~ Then snip each half twice again, making six wedges.
Gently fold down wedges to make a flower shape.
BAKE for 8 to 9 minutes or till edges are firm and bottoms are very
lightly browned.
Remove from oven.
Transfer to wire racks and cool. After completely cool, pipe royal
icing colored yellow to form blossoms in each cookie center.
(alternately, you can place a mini pastel candy –with the little white
dots facing up – in the center, but the icing looks prettier)
Notes: These cookies are extremely moist. You may add 1/4 tsp. of
spearmint, peppermint, or almond extract along with the vanilla. The
above method is very pretty, but a simplified version of the ones I
make …..
To make the cookies the original way I make them …coat each ball in
red sugar before making the cuts to form the petals. Continue as
before, but sprinkle a bit of yellow sugar in the centers after piping
the yellow icing in (I use a pastry bag with a tip that has many small
thin holes, so the center is textured … but a little dot of icing is
fine.)
TO STORE: Place in layers separated by waxed paper in an airtight
container; cover. Store at room temperature up to one week or freeze
up to 3 months.
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