Raspberry Poinsettia Blossoms

Bring festive color to your dessert table with beautiful cookies the resemble poinsettia blossoms.

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Servings 36

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( 11 ) Ratings

11 Ratings

5 Stars 12%

4 Stars 19%

3 Stars

2 Stars

1 Stars 12%

Member Reviews ( 13 )

11f79330-bc9f-4fa8-a50a-091cd840abec

ingredients 7
Prep Time 25 min
Total Time 1 hr 50 min

Ingredients

3/4: cup butter or margarine, softened

1/2: 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

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Directions

1 In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
2 Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
3 Heat oven to 375°F. On ungreased cookie sheets, place balls about 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 1/8 teaspoon yellow candy sprinkles into center of each cookie.
4 Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.

EXPERT TIPS

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Expert Tips

During the holidays, time can be the greatest gift. Why not get together with a few friends and host a cookie exchange? This is a great recipe to share.

For a flavor twist, use strawberry-, cranberry- or cherry-flavored gelatin instead of the raspberry.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 90
Calories from Fat: 40),

% Daily Value

Total Fat: 4g; 4%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 40mg; 40%;
Total Carbohydrate: 11g; 11%
(Dietary Fiber 0g 0% Sugars 5g 5% ),
Protein: 1g; 1%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 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 Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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Bonzie7

report Posted Dec. 15, 2012 11:09 AM

These cookies were really yummy.I used a cookie press for mine. I'll try another flavor next time.

NavyMom13

report Posted Dec. 19, 2011 9:50 PM

I made these cookies yesterday EXACTLY as the recipe called for & I understand the critique about "disaster", "use a cookie press" etc. I recommend you freeze the balls for 5-7 min. before cutting with a SHARP knife. I used a fillet knife (small & narrow). I also noticed after adding flour, the red wasn't so vibrant, so I added red food color. I would suggest use sugar free jello, too sweet, but very pretty.

Maggie308

report Posted Dec. 18, 2011 7:42 PM

I used cranberry jello and loved the taste, but there is NO way the cookies in the photo were from cutting and separating the dough. I tried it several ways and they don't really hold their shape -- you would need a cookie press to make these look pretty. Still, I'm going to use the jello in a cookie idea for some other flavors -- very cute idea.

gensd

report Posted Dec. 6, 2011 11:11 AM

Since you're making a batter, this might be a good cookie press cookie. I'd chill the batter then press out the shapes.

jlong8

report Posted Dec. 21, 2010 9:57 AM

My cookies usually turn out beautifully, but I had a really difficult time with these. The batter was very sticky (even after a little exra flour). I followed the directions carefully, but my cookies did not look anything like the shape they do in the picture above. They turned out very small, round, and puffy...not clean edged and spread out/flattened. The taste was OK but definitely nothing I would crave. Hope you have better luck than I did if you try the recipe!