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 and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Raspberry Poinsettia Blossoms

(13)
  15 reviews
  • 25 min prep time
  • 1 hr 50 min total time
  • 7 ingredients
  • 36 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

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

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

Steps

  • 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.
  • 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

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
7%
Saturated Fat
2 1/2g
13%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
40mg
2%
Total Carbohydrate
11g
4%
Dietary Fiber
0g
0%
Sugars
5g
5%
Protein
1g
1%
% Daily Value*:
Vitamin A
2%
2%
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

© 2015 ®/TM General Mills All Rights Reserved