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Poinsettia Sugar Cookies

(10)

0 reviews

40 min prep time
50 min total time
5 ingredients
24 servings

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Ingredients

1: roll Pillsbury™ refrigerated sugar cookies

1/4: cup 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 bowl, break up cookie dough. Stir or knead in flour and food color until blended and color is even. Remove half the dough, and 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. With thin sharp knife dipped into flour, cut each ball into 6 wedges, cutting 3/4 of the way down into ball but not through bottom. Spread wedges apart very slightly to form flower petals (cookies will separate and flatten as they bake). Repeat with remaining dough and red sugar.
3 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 to cooling racks. Cool completely, about 10 minutes. Store in tightly covered container.

1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in flour and food color until blended and color is even. Remove half the dough, and 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. With thin sharp knife dipped into flour, cut each ball into 6 wedges, cutting 3/4 of the way down into ball but not through bottom. Spread wedges apart very slightly to form flower petals (cookies will separate and flatten as they bake). Repeat with remaining dough and red sugar.
3 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 to cooling racks. Cool completely, about 10 minutes. Store in tightly covered container.

Expert Tips

Cut each ball in 6 wedges, cutting 3/4 of the way down but not through bottom. Spread wedges apart slightly.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 120
Calories from Fat: 35

% Daily Value

Total Fat: 4g; 6%
Saturated Fat 1g 5% Trans Fat 1g
Cholesterol: 5mg; 2%
Sodium: 60mg; 2%
Total Carbohydrate: 20g; 7%
Dietary Fiber 0g 0% Sugars 13g
Protein: 0g

% Daily Value*:

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

Exchanges:

0 Starch; 0 Fruit; 1 1/2 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

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