Raspberry Poinsettia Blossoms
Ingrediënten
- ¾ cup butter softened
- ½ 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
Instructies
- In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon until well blended.
- On low speed, beat in flour.
- Shape dough into 1¼-inch balls.
- Cover; refrigerate 1 hour.
- Heat oven to 375°F.
- On ungreased cookie sheets, place balls 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 ⅛ teaspoon 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 racks.
Notes / Tips / Wine Advice:
Kitchen Secrets
For a flavor twist, use strawberry-, cranberry- or cherry-flavored gelatin instead of the raspberry.
Nutritional Information
Calories: 90 kcal
