Best Poinsettia Blossoms Recipes

RASPBERRY POINSETTIA BLOSSOMS

Raspberry Poinsettia Blossoms image

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

Ingredients

3/4 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
1 egg
2 cups Gold Medal™ all-purpose flour
2 tablespoons yellow candy sprinkles

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 BLOSSOMS

Poinsettia Blossoms image

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

Ingredients

3/4 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
30 drops red food color
1 egg
1 package (3 ounces) cream cheese, softened
2 cups Gold Medal™ all-purpose flour
Red sugar, if desired
About 3 dozen yellow candy-coated chocolate candies or other small yellow candies

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

RASPBERRY POINSETTIA BLOSSOMS

Raspberry Poinsettia Blossoms image

Bring festive color to your dessert table with beautiful cookies the resemble poinsettia blossoms.

Provided by @MakeItYours

Number Of Ingredients 7

Ingredients

3/4 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
1 box (4-serving size) raspberry-flavored gelatin
1 egg
2 cups all-purpose flour
2 tablespoons yellow candy sprinkles

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