Poinsettia Pull Apart Cookies Recipes

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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 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.

POINSETTIA PINWHEEL COOKIES



Poinsettia Pinwheel Cookies image

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

1 cup butter, softened
1 cup confectioners' sugar
1 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

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 PULL APART COOKIES



Poinsettia Pull Apart Cookies image

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

1 cup unsalted butter, softened
6 tablespoons confectioners' sugar
6 tablespoons granulated sugar
1/2 tablespoon almond extract
2 1/2 cups flour
gel food coloring, leaf green
gel food coloring, Christmas red
coarse sanding sugar, green
fine sanding sugar, red
decorating icing, yellow
sanding sugar, yellow

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/.

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.

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