We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
  • Save
    0
  • Print
    0
  • Pinterest
    0
  • Email
    0
  • Facebook
    0

Poinsettia Cookies

(0)
  1 reviews
  • 40 min prep time
  • 50 min total time
  • 5 ingredients
  • 24 servings
  • Pinterest
    0
  • Facebook
    0
  • Save
    0
  • Email
    0
  • Print
    0

Create 'n Bake™ cookie dough balls bloom into lovely flowers with just a few simple slices.

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3
tablespoons all-purpose flour
1/4
teaspoon red food color
1/3
cup red sugar
24
yellow gumdrops (1/2 to 1 inch)

Steps

  • 1 Heat oven to 350°F. In large resealable food-storage plastic bag, break up cookie dough. Add flour and food color; seal bag and squeeze bag to mix well. Remove dough from bag; place on work surface. With hands, knead dough until color is even. Work with half of dough at a time; refrigerate remaining dough until needed.
  • 2 Shape dough into 12 (1 1/4-inch) balls; roll in red sugar and place 2 inches apart on ungreased cookie sheets.
  • 3 With thin sharp knife dipped in flour, cut each ball into 6 wedges, cutting 3/4 of the way down into ball but not through bottom (see photo). Spread wedges apart very slightly to form flower petals (cookies will separate and flatten as they bake). Repeat with remaining dough and red sugar.
  • 4 Bake 10 to 12 minutes or until set and edges just begin to brown. Immediately press 1 gumdrop in center of each cookie. Cool 1 minute; carefully remove from cookie sheets. Cool completely, about 10 minutes. Store in tightly covered container.
  • 1 Heat oven to 350°F. In large resealable food-storage plastic bag, break up cookie dough. Add flour and food color; seal bag and squeeze bag to mix well. Remove dough from bag; place on work surface. With hands, knead dough until color is even. Work with half of dough at a time; refrigerate remaining dough until needed.
  • 2 Shape dough into 12 (1 1/4-inch) balls; roll in red sugar and place 2 inches apart on ungreased cookie sheets.
  • 3 With thin sharp knife dipped in flour, cut each ball into 6 wedges, cutting 3/4 of the way down into ball but not through bottom (see photo). Spread wedges apart very slightly to form flower petals (cookies will separate and flatten as they bake). Repeat with remaining dough and red sugar.
  • 4 Bake 10 to 12 minutes or until set and edges just begin to brown. Immediately press 1 gumdrop in center of each cookie. Cool 1 minute; carefully remove from cookie sheets. Cool completely, about 10 minutes. Store in tightly covered container.

Expert Tips

Form the flowers when you slice balls of dough part way through, then spread the wedges apart slightly.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie (with gumdrop)
Calories
110
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1g
5%
Trans Fat
1g
Cholesterol
5mg
2%
Sodium
55mg
2%
Total Carbohydrate
19g
6%
Dietary Fiber
0g
0%
Sugars
11g
Protein
0g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2016 ®/TM General Mills All Rights Reserved