Poinsettia Cookies

By yollymg

Ingredients

• 2 1/3 cups all-purpose flour
• 1 tsp salt
• 2 sticks unsalted butter
• 1 cup sifted confectioners' sugar
• 1 large egg
• 1/4 cup crushed cinnamon starlight mints
• canned frosting
• colored nonpareil sprinkles

Details

Servings 60
Preparation time 60mins
Cooking time 60mins
Adapted from familycircle.com

Preparation

Step 1

Mix 2 1/3 cups all-purpose flour and 1 tsp salt in a bowl.
Beat 2 sticks (1 cup) softened unsalted butter in another bowl until creamy, 3 minutes.

Beat in 1 cup sifted confectioners' sugar until light and fluffy, about 3 minutes.

Beat in 1 large egg. Using a wooden spoon, stir in flour mixture.

Crush 9 cinnamon starlight mints (about 1/4 cup crushed candies).

Stir into dough.

Divide in half; shape each half into a 4 x 4-inch square and wrap each in plastic.

Refrigerate until firm, about 2 hours.

Line 2 baking sheets with parchment paper.

Roll out dough, half at a time, between 2 sheets of wax paper into a 12 x 10-inch rectangle, to 1/8-inch thickness. If dough is too soft, refrigerate until firm.

Cut each half into 2-inch squares. Cut each square diagonally about 3/4 inch from each corner toward center. Turn down alternate corners of each cookie, placing tips in center to create a pinwheel effect.

Place cookies, 1 inch apart, on prepped baking sheets.

Bake at 350 degrees for 6 to 8 minutes, until firm; watch carefully so edges of cookies do not overbrown.

Remove cookies to wire racks to cool completely.

Fill a pastry bag fitted with 1/4-inch writing or star tip with canned frosting. Pipe a medium dot in center of each cooled poinsettia.

Dip frosting into colored nonpareil sprinkles to cover dot.

Let stand until set.