Poinsettia Cookies

Poinsettia Cookies
Prep 60 m
Chill 120 m
Bake 8 m


  1. 1 of 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.
Nutrition Information for Poinsettia Cookies
Servings Per Recipe:
Per Serving: 9 g carb., 0 g fiber, 1 g pro., 50 mg sodium, 5 g sugar, 77 kcal cal., 4 g Fat, total