Poinsettias Recipes

POINSETTIA COOKIES

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.

POINSETTIA COOKIES

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.

POINSETTIA COCKTAIL

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

Steps:

• Pour cranberry juice into a champagne flute or wine glass. Add Triple Sec if desired. Top with champagne. Garnish as desired.

CHRISTMAS POINSETTIA PUNCH

Steps:

• Combine chilled cranberry juice, club soda, vodka, and Champagne (see Cook's Note).
• Garnish with fresh cranberries.

MERINGUE POINSETTIAS

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
• Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
• Transfer the meringue to a pastry bag fitted with a star tip. Pipe 1/2-inch drops that are just touching to form about twenty-four 2- to 3-inch cookies. Bake at 250 degrees F until dry and crisp, 3 to 4 hours. Let cool.

SPARKLING POINSETTIA

Steps:

• Put 1 piece crystallized ginger and the pomegranate seeds in a champagne flute. Top with the bitters. Pour in the ginger liqueur and pomegranate juice. Top with the sparkling wine and garnish with the remaining crystallized ginger.

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

Steps:

• Pour into a fluted champagne glass.
• Stir and serve.

POINSETTIA (COCKTAIL)

Steps:

• Pour Cointreau and cranberry juice in a champagne flute; top off with champagne.
• Enjoy in moderation!

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.

POINSETTIA COOKIES

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.

POINSETTIA

Steps:

• Chill the triple sec, cranberry juice, champagne and a martini glass in the fridge until cold.
• Pour the triple sec and cranberry juice into the chilled glass, then slowly top up with the champagne and garnish with the bay leaf.

POINSETTIA COCKTAIL

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.