POINSETTIA PINWHEEL COOKIES
Despite the intricate design, these festive pinwheels are simple to create. The cream cheese in the cookie dough adds just the right amount of pliability, so you can cut, fold and shape with ease. We decorated the cookies with white, red and green coarse sanding sugar, sometimes called pearlized sugar, but you can feel free to swap in plain confectioners' sugar. They'll look stunning either way!
Provided by Food Network Kitchen
Categories dessert
Time 4h30m
Yield about 18 cookies
Number Of Ingredients 9
Steps:
- Beat the cream cheese, butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the bowl with a rubber spatula as needed.
- Reduce the mixer speed to low and beat in the flour and salt until combined. Divide the dough between 2 large pieces of plastic wrap. Flatten each into a 1/2-inch-thick disk and wrap. Refrigerate until firm, at least 1 hour and up to overnight.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment.
- Roll out 1 disk of dough on a lightly floured surface until about 1/8 inch thick, dusting with more flour as needed.
- Cut out 3-inch squares using a sharp paring knife or a 3-inch square cutter (you should be able to get 6 or 7 squares). Lift the cutouts using an offset spatula and arrange 2 inches apart on one of the prepared baking sheets. Re-wrap and refrigerate the dough scraps while you shape the pinwheels.
- Cut a 1 1/2-inch slit in all four corners of each dough square to form 8 points. Fold over every other point and press into the center of the square. Refrigerate while you make the leaves.
- Cut enough leaves out of the scraps using a sharp paring knife or a leaf-shaped cutter, making 2 leaves for each pinwheel. Arrange the leaves on the other prepared baking sheet. Lightly brush with water and sprinkle with green sanding sugar. Set aside in the refrigerator.
- Lightly brush the pinwheels with water and sprinkle half with red sanding sugar and half with white sanding sugar. Brush the end of 2 leaves and tuck underneath a pinwheel on opposite sides. (No need to press the dough; it will meld together as it bakes.)
- Bake, rotating the baking sheet halfway through, until the cookies are puffed and the edges are golden, 20 to 25 minutes. Immediately press a chocolate candy in the center of each warm cookie. Let cool 5 minutes, then transfer the cookies to a wire rack to cool completely.
- Repeat with the remaining disk of dough, and any remaining scraps, to make more cookies.
CHRISTMAS POINSETTIA PUNCH
This punch is always a bit hit at holiday parties! It's light in taste and looks beautiful to display.
Provided by jfrazie6
Categories Drinks Recipes Punch Recipes Adult Punch Recipes
Time 10m
Yield 15
Number Of Ingredients 5
Steps:
- Combine chilled cranberry juice, club soda, vodka, and Champagne (see Cook's Note).
- Garnish with fresh cranberries.
Nutrition Facts : Calories 206.7 calories, Carbohydrate 13.9 g, Fat 0.1 g, Fiber 0.2 g, Sodium 6.8 mg, Sugar 11.2 g
POINSETTIA COCKTAIL
Provided by Emeril Lagasse
Yield 1 cocktail
Number Of Ingredients 5
Steps:
- Combine the vodka, Champagne and juice in a large-stemmed red wine glass. Add crushed ice and stir until the mixture is well chilled. Twist the orange strips over the glass, drop them in, and serve.
POINSETTIA
Mixing festive red cranberry juice, Triple Sec and champagne creates a fun cocktail for Christmas parties, a New Year's Eve bash or any get-together during the fall and winter seasons. Garnish with a few fresh berries and enjoy. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 5
Steps:
- Pour cranberry juice into a champagne flute or wine glass. Add Triple Sec if desired. Top with champagne. Garnish as desired.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
POINSETTIA COCKTAIL
Champagne and cranberry juice give this delicious cocktail from chef Emeril Lagasse's "Emeril's Creole Christmas" its fun and festive appearance.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 5
Steps:
- In a large pitcher, mix together vodka and cranberry juice. (This can be done ahead of time and refrigerated until ready to serve.)
- Fill six champagne flutes with crushed ice. Add champagne to pitcher and pour mixture into prepared glasses. Twist two strips of orange zest over each drink and drop in; serve immediately.
POINSETTIA COOKIES
These pretty cookies are fairly labor intensive, but boy, are they worth it. A few of these festive blossoms on top of my Christmas cookie trays really make a festive presentation.
Provided by SUGARPLUMSCOOKIES
Categories Desserts Cookies Sugar Cookies
Time 1h25m
Yield 48
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with aluminum foil or parchment paper.
- In a large bowl, cream together the butter, sugar and cream cheese until light and fluffy using an electric mixer. Add egg and vanilla; mix until well blended. Stir in flour by hand using a sturdy spoon while adding enough red food coloring to make the dough turn a pretty red color.
- Roll the balls in the red decorator sugar and place them on the prepared cookie sheets, spacing 1 inch apart. Refrigerate the cookies on their cookie sheets until firm, about 10 minutes.
- When the cookies are firm, make three slices across each cookie to make 6 slices like a pie, cutting only about 2/3 of the way through the cookie balls.
- Bake in the preheated oven for 10 to 12 minutes, until cookies appear dry. Cool on the cookie sheets, then peel away from the aluminum foil.
- Make the icing for the cookies by mixing the confectioners' sugar and water until it reaches a piping consistency. Add a drop of yellow food coloring. Put icing into a pastry bag or resealable bag and cut a small piece off of the corner. Pipe small dots onto the center of the cookies. Allow icing to dry before storing cookies in an airtight container at room temperature. Cookies can be stored for up to two weeks.
Nutrition Facts : Calories 89.4 calories, Carbohydrate 13.6 g, Cholesterol 13.4 mg, Fat 3.7 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 2.3 g, Sodium 27.3 mg, Sugar 5.4 g
RASPBERRY POINSETTIA BLOSSOMS
Bring festive color to your dessert table with beautiful cookies the resemble poinsettia blossoms.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 36
Number Of Ingredients 7
Steps:
- In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
- Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
- Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
- Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Nutrition Facts : Fat 1, ServingSize 1 Cookie, TransFat 0 g
POINSETTIA COOKIES
Steps:
- With a paddle attachment beat butter, cream cheese and egg yolk until smooth, reserving the white for later. Stir in flour and baking powder. Mix until stiff dough forms. Cover with plastic wrap and refrigerate for 1 hour. Lightly beat egg white and set aside.
- Preheat oven to 350 degrees F.
- On lightly floured surface, roll dough, 1/2 at a time, into a 15 by 9-inch rectangle. With sharp knife, cut dough into 3-inch squares. Place 3 inches apart on ungreased, parchment-lined cookie sheets.
- Brush with egg white. Lightly press about 1 1/2 inches of wooden stick into bottom center of each dough square. With sharp knife, cut the dough diagonally from each corner to within 1/2-inch of center of each square. Sprinkle about 1 teaspoon red sugar over each square. Fold alternate corners of the square to the center to form pinwheel, overlapping the dough at the center pushing down gently to seal in center. Press one M & M in center of each pinwheel.
- Bake for 9 to 12 minutes or until set. Using spatula, immediately remove from cookie sheets.
POINSETTIA COOKIES
To add eye-appeal to her basic butter cookies. Helen Burch of Jamestown, New York cultivated a new way to shape them. Now, her sugar-sprinkled treats are as pretty to see as they are to eat! They look nice on a cookie tray," Helen confirms.-Helen Burch, Jamestown, New York
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and extracts. Combine flour and salt; gradually add to creamed mixture and mix well. Divide dough in half; wrap in plastic. Chill overnight or until firm., On a lightly floured surface, roll out one portion of dough into a 12x10-in. rectangle, about 1/8-in. thick. Cut into 2-in. squares. In each square, make 1-in. slits in each corner. Bring every other corner up into center to form a pinwheel; press lightly. Sprinkle cookies with red sugar and press a candied cherry piece into the center of each., Place 1 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes. Cool 1-2 minutes before removing to wire racks.
Nutrition Facts : Calories 69 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 89mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
POINSETTIA COOKIES
Steps:
- 1. Cream butter in a large bowl with an electric mixer. Add confectioners' sugar; beat well. Beat in the egg and extracts. Blend in the flour and salt. Form the dough into two disks and wrap them in plastic. Chill the dough well.
- 2. Remove one disk from the refrigerator. Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut into 1 1/2-inch squares, then cut from each corner of the square almost to the center. Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia). Sprinkle the center of each with red sugar. Repeat with the second disk of dough.
- 3. Preheat oven to 350°F. Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.
POINSETTIA PINWHEEL COOKIES
I must make 30 different kinds of cookies during the Christmas season-many to give away as gifts. Judging from the comments I get, these pretty pink poinsettias with a hint of cinnamon flavor are not just my own personal favorite!-Patricia Eckard, Singers Glen, Virginia
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5 dozen.
Number Of Ingredients 11
Steps:
- 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. Refrigerate for at least 1 hour or until firm., On a lightly floured surface, roll out one portion of dough into a 12x10-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 completely. Combine the confectioners' sugar and milk. Pipe 1/2 teaspoon frosting in center of each cookie; top with red-hot.
Nutrition Facts : Calories 63 calories, Fat 3g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 56mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
POINSETTIA PARTY PUNCH
Having an elegant holiday party? Here's your punch! It's reworded from Christmas with Southern Living 2004.
Provided by CorriePDX
Categories Punch Beverage
Time 5m
Yield 8 cups, 8 serving(s)
Number Of Ingredients 5
Steps:
- Stir together all ingredients in a 2 quart pitcher.
- Put on tray with Champagne flutes. Garnish tray, punch, or flutes with cranberries as you see fit. It'll look great, I promise!
POINSETTIA (COCKTAIL)
In my love for anything orange-flavored and for most things cranberry, I discovered this tasty champagne cocktail. It's a perfect, different touch for your New Year's celebrations!
Provided by EdsGirlAngie
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour Cointreau and cranberry juice in a champagne flute; top off with champagne.
- Enjoy in moderation!
Nutrition Facts : Calories 130, Fat 0.1, Sodium 7.1, Carbohydrate 11.2, Sugar 8.3, Protein 0.1
ORANGE SPICE CAKE WITH WHITE CHOCOLATE POINSETTIA TOPPER
The realistic -- and edible -- poinsettia, made from white chocolate and marzipan, adds dramatic flair.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees. Coat three 6-inch round cake pans with cooking spray. Line bottoms with parchment; coat parchment with cooking spray. Dust with flour; tap out excess. Set aside.
- Stir boiling water and baking soda in a small bowl; set aside. Sift together flour, spices, salt, and baking powder into a large bowl; set aside.
- Put butter, sugar, and zest into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Reduce speed; mix in molasses, liqueur if desired, orange juice, corn syrup, and baking soda mixture. Mix in flour mixture, then eggs and vanilla. Stir in nuts.
- Divide batter among prepared pans. Bake until a cake tester comes out clean, 30 to 35 minutes. Let cool on racks 15 minutes. Invert to unmold onto racks; remove parchment. Reinvert; let cool completely. Store cakes at room temperature, wrapped well in plastic, up to 1 day.
- Trim tops of cakes flat. Spread 1/2 cup frosting on cut side of 1 layer. Top with a second layer; spread with 1/2 cup frosting. Top with final layer, cut side down. Spread remaining frosting over top and sides, smoothing with an offset spatula.
- Place 6 or 7 green chocolate leaves on top of cake in a circle with tips facing out, overhanging sides slightly. Place 12 to 15 pink leaves on top of green leaves, leaving a hole in center. Roll marzipan into six to eight 1/8-inch balls; taper one end of each into a point. Place marzipan buds in center, point side down. Serve immediately or refrigerate up to 8 hours. Bring to room temperature before serving.
POINSETTIA
Make and share this Poinsettia recipe from Food.com.
Provided by ratherbeswimmin
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour into a fluted champagne glass.
- Stir and serve.
POINSETTIA PULL APART COOKIES
Dazzle at your next holiday party with this show-stopping cookie display! These buttery almond shortbread cookies are easy to whip up and surprisingly simple to arrange into a beautiful poinsettia.
Provided by Arlyn Osborne
Categories Dessert
Time 2h15m
Yield 15 serving(s)
Number Of Ingredients 11
Steps:
- Beat butter in standing mixer fitted with a paddle attachment until creamy. Add confectioners' sugar and beat. ?Add granulated sugar and beat. Scrape down sides. Add almond extract and beat. Add flour in two additions, beat until combined after each addition.
- Transfer 2 tablespoons of dough to a small bowl.
- Transfer ½ cup of dough to another bowl and color green with gel food coloring using a small spatula.
- Add ¼ teaspoon of red gel coloring to remaining dough in stand mixer and beat on low until combined.
- Roll out all the dough to about ¼ each thick between two sheets of parchment. Chill in refrigerator at least 1 hour.
- Preheat oven to 350 F and line 3 baking sheets with parchment paper.
- Cut a 2-inch round from the plain uncolored dough. Transfer to prepared baking sheet.
- Cut 6 leaves with a large leaf cutter from the green dough. Transfer to the same baking sheet as the 2-inch round. Top the green leaves with coarse green sanding sugar. ?Chill for at least 30 minutes.
- Cut 17 leaves with a large cutter from the red dough. Transfer to prepared baking sheet. Make a crease in center with a skewer. Sprinkle 8 with fine red sanding sugar. Chill at least 30 minute.
- Cut 5 leaves with a small leaf cutter from the remaining red dough, rolling out again if needed. Transfer to prepared baking sheet. Make a crease in center with a skewer. Chill at least 30 minutes.
- Transfer chilled baking sheets to oven and bake for 13-15 minutes. Let cool completely.
- Spread yellow decorating frosting over the uncolored round cookie with a small offset spatula. Dip in yellow sanding sugar to coat.
- To arrange the cookies on a large platter, work from the outside inches First, place the green cookies evenly spaced around the border. Then place the large plain red leaves in between the green leaves. Next add the large red sugared cookies, slightly overlapping the layer of the plain red leaves. Add in the small red leaves slightly overlapping the layer of large red sugared leaves. Finally, add the round yellow cookie in the center.
- Tools:.
- For large leaves: https://www.amazon.com/gp/product/B074P6BRKM/.
- For small leaves: https://www.amazon.com/gp/product/B010L79FOI/ (use the largest of this set).
- For the flower center: https://www.amazon.com/OUNONA-Circle-Cookie-Biscuit-Cutter/dp/B077RX5JXB/.
EMERIL'S CHRISTMAS POINSETTIA COCKTAIL
A sparkling cocktail perfect for the holidays. This is from Emeril's cookbook and is simply delightful!
Provided by Dee Licious
Categories Punch Beverage
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Combine the vodka, Champagne and juice in a large-stemmed red wine glass.
- Add crushed ice and stir until the mixture is well chilled.
- Twist the orange strips over the glass, drop them in, and serve.
POINSETTIA COOKIES
It's time for preparing those Christmas goodies! Prep time includes time to chill, baby, chill! ;) From Parade food editor, Sheila Lukins.
Provided by Bev I Am
Categories Dessert
Time 1h8m
Yield 60 cookies
Number Of Ingredients 8
Steps:
- Cream butter in a large bowl with an electric mixer.
- Add confectioners' sugar; beat well.
- Beat in the egg and extracts.
- Blend in the flour and salt.
- Form the dough into two disks and wrap them in plastic.
- Chill the dough well.
- Remove one disk from the refrigerator.
- Roll dough out on a lightly floured surface to 1/8-inch thickness.
- Cut into 11/2-inch squares, then cut from each corner of the square almost to the center.
- Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia).
- Sprinkle the center of each with red sugar.
- Repeat with the second disk of dough.
- Preheat oven to 350°F.
- Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.
Nutrition Facts : Calories 55.6, Fat 3.2, SaturatedFat 2, Cholesterol 11.7, Sodium 61.9, Carbohydrate 6, Fiber 0.1, Sugar 2, Protein 0.7
POINSETTIA BALLS
Steps:
- In a large mixing bowl, beat butter until softened. Beat in honey. Add egg yolk, orange peel and orange juice and mix well.
- In a separate bowl, stir together the flour, baking soda, nutmeg and salt. Add flour mixture to the butter mixture and beat until well mixed. Cover and chill at least 3 hours.
- Preheat oven to 325 degree F.
- Separate egg and slightly beat egg white. Shape dough into 1-inch balls. Roll in egg white and then in the nuts. Place 2 inches apart on an ungreased cookie sheet.
- Cut each cherry into 6-8 wedges. Place 4 or 5 wedges atop each ball so that it looks like a flower; press lightly. Bake for 15-18 minutes. Remove and cool on rack.
Nutrition Facts : Calories 160.6 calories, Carbohydrate 17.1 g, Cholesterol 23.9 mg, Fat 9.9 g, Fiber 0.9 g, Protein 2.1 g, SaturatedFat 3.7 g, Sodium 93.4 mg, Sugar 7.9 g
POINSETTIA BLOSSOMS
Bring festive color to your dessert table with these beautiful flower-shaped cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h30m
Yield 36
Number Of Ingredients 9
Steps:
- Beat butter, sugar, vanilla, food color, egg and cream cheese in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour. Cover and refrigerate about 2 hours or until firm.
- Shape dough into 1 1/4-inch balls; roll in red sugar. Cover and refrigerate 1 hour.
- Heat oven to 375°F. Place balls about 2 inches apart on ungreased cookie sheet. Make 6 cuts with sharp knife in top of each ball about three-fourths of the way through to make 6 wedges. Spread wedges apart very slightly to form flower petals (cookies will separate and flatten as they bake).
- Bake 10 to 12 minutes or until set and edges begin to brown. Immediately press 1 candy in center of each cookie. Carefully remove from cookie sheet to wire rack.
Nutrition Facts : Calories 85, Carbohydrate 9 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 35 mg
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