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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Raspberry Poinsettia Blossoms Recipe

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This recipe for Raspberry Poinsettia Blossoms is from Sharon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup butter or margarine softened
1/2 cup sugar
1 tsp vanilla
1 small box of raspberry jello
1 egg
2 cups flour
2 Tbsp yellow sprinkles
Directions:
Directions:
In large bowl, beat butter, sugar, vanilla, jello and egg with electric mixer on medium speed. On low speed mix in flour.

Sharpe dough into 1 1/4 inch balls. Cover and refrigerate 1 hour.

Heat oven to 375 degrees. On ungreased cookie sheet, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about 3/4 of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten when baked). Sprinkle a few yellow sprinkles in center of each cookie.

Bake 9-11 minutes or until set and edges begin to brown. Cool 2-3 minutes. Remove to cooling rack. Cool completely about 15 minutes.
Number Of Servings:
Number Of Servings:
3 dozen
Preparation Time:
Preparation Time:
1 hour 50 minutes

 

 

 

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