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POINSETTIA
COOKIES
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
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 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.
Preheat
oven to 350 degrees F. Place the cookies on greased baking
sheets and bake until very lightly golden, about 8 to 10
minutes.
Makes
about 5 dozen cookies.
Poinsettia
Recipes Index
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