Poinsettia Pinwheel Cookies Recipe

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Poinsettia Pinwheel Cookies Recipe
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  1. 1 cup butter, softened
  2. 1 cup confectioners' sugar
  3. 1 Eggland's Best Egg
  4. 2 to 3 drops red food coloring
  5. 2-1/3 cups all-purpose flour
  6. 3/4 teaspoon salt
  7. 1/4 cup finely crushed red-hot candies
  1. 1 cup confectioners' sugar
  2. 4 teaspoons milk
  3. Additional red-hot candies
  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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