Poinsettia Blossom Cookies Recipes

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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

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 COOKIES



Poinsettia Cookies image

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

¾ cup butter, softened
⅔ cup white sugar
1 (3 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1 egg
2 cups all-purpose flour
1 teaspoon red food coloring
1 cup red decorator sugar
1 cup confectioners' sugar, sifted
2 teaspoons water
1 drop yellow food coloring

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

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

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

POINSETTIA BLOSSOM COOKIES



Poinsettia Blossom Cookies image

I combined a couple of recipes to come up with this one after being inspired by cookies I saw on the cover of a magazine. The dough tends to be a bit sticky, so make sure your knife is sharp when cutting the petals; you may need to spray it with non-stick cooking spray as well. We like these cookies made with black cherry or cherry Jell-O. The additional food coloring makes the color a bit more vivid. Use red paste food coloring for a really bright presentation. These cookies would also be cute for Easter, by using lemon, lime or orange-flavored Jell-O.

Provided by doobtones 2

Categories     Gelatin

Time 53m

Yield 3 dozen

Number Of Ingredients 12

3/4 cup butter, softened
1/2 cup sugar
1 (3 ounce) package red Jell-O, dry
2 eggs
1 teaspoon vanilla extract or 1 teaspoon almond extract
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon red food coloring (optional)
2 1/2 cups flour
red sugar crystals
36 miniature M&M's chocolate candies (yellow)
1/2 cup frosting, if using

Steps:

  • Preheat oven to 350 degrees.
  • In bowl, cream together the butter, sugar, dry Jell-O powder, eggs and extract. Add baking powder, salt, and food coloring. Add flour and mix well. Cover bowl with plastic wrap and refrigerate about 2 hours or until dough is firm. Shape dough into 1 1/4-inch balls and roll in red-colored sugar. Place balls about 2 inches apart on greased baking sheets. Using a sharp knife, make cuts in top of each ball, not quite all the way through, to make 6 pie-shaped wedges. Spread wedges apart very slightly to form flower petals; cookies will separate and flatten as they bake. Bake 8-10 minutes or until set. If using candies, immediately press one candy in center of each cookie. Let cookies cool on baking sheet a minute and then remove to wire rack to cool completely. If not using candies, pipe a dab of prepared cake frosting in center of each cookie when they are completely cooled.

Nutrition Facts : Calories 1236.4, Fat 56.5, SaturatedFat 31.5, Cholesterol 246, Sodium 1554.1, Carbohydrate 165.4, Fiber 2.8, Sugar 82.5, Protein 17.6

POINSETTIA COOKIES



Poinsettia Cookies image

Provided by Food Network

Categories     dessert

Time 38m

Yield 30 servings

Number Of Ingredients 7

3/4 cup butter, softened
8 ounces cream cheese, softened
1 egg, separated
2 cups all-purpose flour
1 tablespoon baking powder
1 cup red sugar
30 green M &M candies

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.

THE BEST PEANUT BUTTER BLOSSOMS



The Best Peanut Butter Blossoms image

If you're a peanut butter lover then these chewy cookies with a warm, gooey chocolate center will be sure to satisfy. This recipe makes about 4 dozen, so it's perfect for any holiday or big-batch baking.

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield about 48 cookies

Number Of Ingredients 11

1 1/2 cups all-purpose flour (see Cook's Note)
1 teaspoon baking soda
1 teaspoon kosher salt
1 stick unsalted butter (8 tablespoons), at room temperature
1/2 cup granulated sugar, plus more for rolling cookies
1/2 cup light brown sugar
1/2 cup creamy peanut butter (see Cook's Note)
1 large egg
1 teaspoon pure vanilla extract or paste
Nonstick cooking spray
48 milk chocolate candies, such as Hershey's Kisses

Steps:

  • Whisk together the flour, baking soda and salt in a medium bowl until combined.
  • Add the butter, granulated sugar and brown sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium-high speed until pale and fluffy, about 5 minutes. Add the peanut butter and continue beating until fluffy, 1 minute. Add the egg and vanilla and beat until combined. With the mixer on low speed, gradually add the dry ingredients until combined. Cover with plastic wrap and refrigerate for 1 hour.
  • Position 2 racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Lightly grease 2 baking sheets with nonstick spray.
  • Roll half the dough into 1-inch balls (about 1 tablespoon each) and then roll in granulated sugar. Place on the prepared baking sheets about 2 inches apart. Chill the remaining dough while the first batch bakes.
  • Bake, rotating and switching the pans halfway through, until the cookies are puffed and lightly golden, 10 to 11 minutes. Immediately press a chocolate candy into the center of each cookie. Let cool 10 minutes on the baking sheets, then transfer to wire racks to cool completely. Repeat with the remaining dough.

POINSETTIA COOKIES



Poinsettia Cookies image

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

1 cup butter or 1 cup margarine, softened
1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almond extract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
red decorating sugar, for garnish

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 COOKIES



Poinsettia Cookies image

Categories     Bake     Christmas     Parade

Yield Makes about 5 dozen cookies

Number Of Ingredients 8

1 cup (2 sticks) butter or margarine, softened
1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almond extract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
Red decorating sugar, for garnish

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.

MOM'S PEANUT BUTTER BLOSSOM COOKIES



Mom's Peanut Butter Blossom Cookies image

My mom makes these every year for Christmas, and I must admit, they are one of my favorites!

Provided by Hailey Rae

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 55m

Yield 48

Number Of Ingredients 11

¾ cup peanut butter
½ cup shortening
⅓ cup white sugar
⅓ cup light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (8 ounce) package milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Beat peanut butter and shortening together in a bowl using an electric mixer until smooth and creamy; add white sugar and brown sugar and beat until fluffy. Add egg, milk, and vanilla extract to creamed mixture and beat until smooth.
  • Mix flour, baking soda, and salt together in a separate bowl; gradually beat into the creamed mixture until dough is just mixed. Shape dough into 1-inch balls and arrange on a baking sheet.
  • Bake in the preheated oven until cookies are lightly browned, 8 to 10 minutes. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack to cool.

Nutrition Facts : Calories 94.3 calories, Carbohydrate 9.5 g, Cholesterol 5 mg, Fat 5.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 75.1 mg, Sugar 3.3 g

POINSETTIA COOKIES



Poinsettia Cookies image

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

1 cup butter, softened
1 cup confectioners' sugar
1 large egg
1-1/2 teaspoons almond extract
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon salt
Red colored sugar
Red and green candied cherries, quartered

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.

PEANUT BUTTER BLOSSOM COOKIES



Peanut Butter Blossom Cookies image

Here's proof that peanut butter and chocolate just belong together. These peanut butter blossoms are an easy family favorite and never fail to make my children smile. —Tammie Merrill, Wake Forest, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 3 dozen.

Number Of Ingredients 10

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
36 milk chocolate kisses

Steps:

  • Preheat oven to 350°. Cream butter, peanut butter and sugars until light and fluffy, 5-7 minutes. Beat in egg. In another bowl, sift together flour, baking soda, baking powder and salt; beat into peanut butter mixture., Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until light brown, 10-12 minutes. Remove from oven; immediately push a chocolate kiss into the top of each cookie. Cool on pans 2 minutes; remove from pans to wire racks to cool completely.

Nutrition Facts : Calories 106 calories, Fat 6g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 92mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.

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PEANUT BUTTER BLOSSOMS COOKIE RECIPE - INSANELY GOOD
2021-02-20 Combine brown sugar, confectioner’s sugar, white sugar, peanut butter, and egg. Shape into 1 inch balls and place on an ungreased cookie sheet. You can use a small cookie scoop or your hands to form the dough balls. Bake for 10 minutes. Remove peanut butter cookies from the oven and press a chocolate kiss into the center of each cookie.
From insanelygoodrecipes.com


BEST PEANUT BUTTER BLOSSOMS COOKIES - BROOKLYN FARM GIRL
2019-12-11 Preheat oven to 350 degrees. With mixer cream together butter, peanut butter, sugar, brown sugar, egg and vanilla until fluffy. Mix in flour, baking powder, baking soda and salt until all mixed. Shape into 1 inch balls, roll in sugar and place on lightly greased cookie sheet or silicone baking mats.
From brooklynfarmgirl.com


PEANUT BLOSSOM COOKIES RECIPE | MYRECIPES
Combine milk and peanut butter, stirring until smooth; stir in vanilla. Add biscuit mix, stirring well. Shape dough into 1-inch balls; roll balls in sugar, and place on ungreased cookie sheets. Make an indentation in center of each ball of dough with thumb or spoon handle. Bake at 375° for 8 to 10 minutes or until lightly browned.
From myrecipes.com


POINSETTIA CHRISTMAS COOKIES - THAT SKINNY CHICK CAN BAKE
2022-02-13 Mix in baking powder, salt, and flour just until combined. Cover with plastic wrap and refrigerate for one hour. Preheat oven to 350º. Line baking sheets with parchment paper and set aside. On a lightly floured surface, roll about a third of the dough slightly wider than 9 x 9 and about 1/8 inch thick.
From thatskinnychickcanbake.com


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