
Poinsettia Pinwheel Cookies Recipe
2013-11-29 22:52:18

Ingredients
- 1 cup butter, softened
- 1 cup confectioners' sugar
- 1 Eggland's Best Egg
- 2 to 3 drops red food coloring
- 2-1/3 cups 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
Instructions
- 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.
- 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.
- 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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