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Poinsettia Cookie Recipe
Yield: 2 dozen
1 c Butter
1 c Sugar
1 ts Vanilla
1 ts Almond extract
1/2 ts Salt
2 Eggs
3 c Flour; sifted
Preheat oven 325F.
NOTE: Cookie dough must pass easily through a cookie press. It may be necessary
to add from 1/4 to 1/2 cup more flour to adjust consistency. Cream all
ingredients on mixer except flour. Work in flour by hand.
TO MAKE POINSETTIAS: Reserve 1/2 cup dough to color green for leaves. Using red
vegetable color, color dough to desired shade. Use sunburst plate of cookie
press for flower.
TO MAKE LEAVES: Using green vegetable color, color dough to desired shade. Take
a pinch of dough in palm of your hand. Roll with finger of other hand in your
palm to tapered shape. Lay on ungreased sheet. Take a fork dipped in sugar and
flatten green to make leaf. Space leaves four to a row, making 3 rows of leaves.
DO ALL LEAVES FIRST. Then with press filled with red dough, drop out red flower
at the bottom of the leaf. With toothpick, indent center of flower and put
silver dragee in center. Bake at 325F for 10 minutes. Cool on racks. Store in
tin box between layer of wax paper.
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