Poinsettia Cookies #25recipestoXmas

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

 

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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!

 

Poinsettia Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 2 hours

Yield: 30 cookies

Poinsettia Cookies

Ingredients

  • 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

Instructions

  1. 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.
  2. Mix in flour, baking powder and salt, just till combined. Cover with plastic wrap and refrigerate one hour.
  3. Preheat oven to 350º. Line baking sheets with parchment paper and set aside.
  4. 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.
  5. 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.
  6. Makes approximately 30 cookies.
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Thanks, Roxana, for your kind invitation!! See you soon!!!! xo

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You can keep up with Liz by subscribing to her RSS feed or on social media : Facebook, Google+, Twitter, Pinterest

Check out other Christmas treats part of the #25recipestoXmas event

25-Recipes-to-Christmas-roxanashomebaking

 

Sending love your way,

Roxana
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    Hello! My name is Roxana and I'm a self-taught baker, wanna-be photographer and the writer behind Roxana's Home Baking, where I share original and adapted scratch recipes. 

Here you'll find no fuss, no hassle easy recipes with ingredients you most likely already have in your kitchen.  Read more ....

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Comments

  1. says

    Thanks, Roxana, for having me here on your wonderful blog today!!! I can’t wait to see everything in your 25 recipes to Xmas series! xo

  2. says

    You all just go off and enjoy a lovely weekend at Mixed and leave the rest of us here, flipping through the 25 Recipes to Christmas. We’ll be just fine. : ) Starting with these beautiful poinsettias and working backwards.

  3. says

    Your cookies are beautiful, and so “Christmas”. Both of you have a great weekend, and I’ll be anxious to hear all about your conference.

    Roxana,
    Thank you for having one of my favorite bloggers today:)

  4. Joan@Chocolateandmore says

    I love Liz and I love the idea of these cookies, I’ve got sugar cookie dough in the fridge as I write I’ll be trying this out today!

  5. says

    Wonderful Christmas cookie recipe-thanks ladies!
    I’m so happy for your get together at the upcoming blogger conference and can’t wait to hear all about it;-)

  6. Kayle (The Cooking Actress) says

    Aw yayyyy Liz!!!

    These cookies are absolutely beautiful!!! I totally wish I had somebody to impress with these lol!

  7. says

    ooooh I wish I was going to Mixed with you all! I knew way back then that I had an event this weekend, so I’ll have to live vicariously through you guys.

    I love Liz and her creations, these are so fun! …and you know I love sparkles ;)

  8. says

    Hi Roxana,
    I’ve been eyeing all your Christmas Cookies and boy does it look good over here. I love the folding technique. Could probably work these into all sorts of shapes. Although I think those hot chocolate ones are calling me.
    -Gina-

  9. Jill Colonna says

    Beautiful cookies, such creative shapes and lucky girls for going off to that blogger conference. What fun to meet up and see so many of the lovely faces we just see on screen. Enjoy!

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