Today’s cookies are brought by my wonderful friend Liz of That Skinny Chick Can Bake and if you don’t know her you’re in for a loss. I’ve known Liz for two years now and she always amazes me with her baking skills. On her blog you’ll find a recipe for almost any known dessert, and if you’re a chocolate lover you’re in for a treat. Just check some of these tempting brownies or the chocolate cookies
I’m incredibly honored to be guest posting for my sweet friend, Roxana, today. I’m actually going to meet Roxana this weekend at Mixed…an amazing food blogger conference held at a resort in mountains of Virginia. I’m so excited to attend my first blogger event…I hope to pick up some tips to improve my blog, but even more thrilling is the chance to meet some foodie friends in person
Roxana is such an amazing baker…I am totally in awe of all her gorgeous breads and baked goods. She asked me to share a holiday recipe…and I love a good excuse to pour through my collection of Christmas recipes. I’ve been wanting to make these poinsettia cookies for eons, and this gave me the chance to try them. I printed off a recipe in 2001 and had sketched a couple diagrams on the folding technique. Totally mystified by my scribbles, I did a quick Google search and found better directions from Gale Gand. I added sugar to her cookie dough recipe (who would bake a Christmas cookie without sugar???? Not me!) as well as flavorings and used silver dragées as accents instead of a green M and M. This was not my favorite sugar cookie dough, so if you have a recipe you like, I’d recommend using your own and just trying this technique. I hope you’ll make some poinsettia cookies for the holidays!
- 3/4 cup butter, at room temperature
- 8 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 1 egg, separated
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 cups flour, plus extra for rolling out dough
- Red sugar
- Silver dragées
- Beat butter, cream cheese and powdered sugar till well combined. Add egg yolk, vanilla and almond extract and mix till combined. Lightly beat egg white and reserve for later.
- Mix in flour, baking powder and salt, just till combined. Cover with plastic wrap and refrigerate one hour.
- Preheat oven to 350º. Line baking sheets with parchment paper and set aside.
- On a lightly floured surface, roll half the dough slightly wider than 9 x 9 and about 1/8 inch thick. Using pizza cutter or knife, trim dough into a 9 x 9 inch square and then cut the square into nine 3 x 3 inch squares. Put about 6 squares per baking sheet. Brush each square lightly with egg whites. Sprinkle red sugar in the center of the square. Next, cut the dough diagonally from each corner to about 1/2 inch from center (4 cuts per square). Fold alternate corners of the square to the center to form a pinwheel. Press points gently to seal. Place 3 dragées in the center of each cookie and add more red sugar as needed. Repeat, rerolling any scraps of dough as needed, till all dough is used.
- Place the cookie sheet containing the shaped and unbaked cookies in the refrigerator for a few minutes if the dough gets warm and soft. Bake 9-12 minutes or till set. Remove cookies to a wire rack to cool.
- Makes approximately 30 cookies.
Thanks, Roxana, for your kind invitation!! See you soon!!!! xo
Check out other Christmas treats part of the #25recipestoXmas event
Sending love your way,