Poinsettias

These festively colored and shaped cookies are a must at your next cookie exchange or holiday table.

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  • Makes: 30 cookies
  • Prep: 1 hr
  • Chill: 1 hr
  • Bake: 12 mins 350°F per batch

Poinsettias

Directions

  1. Prepare Basic Dough. Divide dough into three equal portions. Tint two portions of the dough with red paste food coloring; tint one portion with green. If necessary, cover and chill dough for 1 to 2 hours or until easy to handle.
  2. Preheat oven to 350 degree F. Divide red dough into thirty 1-inch balls. Divide green dough into thirty 1/2-inch balls. For each cookie, divide a red ball into five smaller balls. Roll each ball between palms of hands to lengthen and flatten slightly. Pinch one end, then flatten to form petals. Divide a green ball into three smaller balls and form leaves for petals. If desired, use a toothpick to form a leaf design in green dough.
  3. On an ungreased baking sheet, arrange five petals and three leaves to form a 3-inch poinsettia. Repeat with remaining dough, placing cookies 2 inches apart.
  4. Bake in preheated oven about 12 minutes or until edges are firm and cookies are slightly puffed. Cool on cookie sheet for 1 minute. Transfer cookies to a wire rack and let cool.
  5. Attach a round tip to the frosting tube. Pipe five or six small yellow dots in the center of each poinsettia. Makes 30 cookies.

From the Test Kitchen

To Store:

Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

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