How To make Lemon Poinsettia Cookies
2 c Sugar
1 c Shortening
3/4 c (1 1/2 sticks) margarine or
-butter, softened 1/2 ts Lemon extract
1 Egg
3 1/2 c Gold medal all-purpose flour
1 ts Baking powder
1/4 ts Salt
Fresh mint leaves 1 pt Strawberries, sliced
Cream Cheese Spread: 1 pk (8 ounces) cream cheese,
-softened 1/2 c Sugar
1/4 ts Lemon extract
Heat oven to 375?F. Mix sugar, shortening, margarine, vanilla and egg in large bowl. Stir in flour, baking powder and salt. Roll half of dough at a time 1/4 inch thick on lightly floured surface. Cut with 3 inch round or scalloped cutter. Place 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until light brown. Cool slightly; remove from cookie sheet. Cool completely on wire rack. Spread about 2 teaspoons Cream cheese spread over each cookie. Arrange mint leaves and sliced strawberries on spread to resemble poinsettias. Refrigerate any remaining cookies. About: 2 1/2 dozen cookies. Source: Betty Crocker Holidays. Typed in MMFormat by cjhartlin@msn.com -----
How To make Lemon Poinsettia Cookies's Videos
Raspberry Poinsettia Blossoms Cookies
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Thumbs up if you like Christmas cookies!
I realize now why my blossoms didn't blossom as prettily as they should. You pretty much have to cut all the way down to the very bottom of your ball of cookie and really help to spread it out. They are still pretty, regardless, and they taste very raspberry-y.
I got this recipe from my Betty Crocker Christmas Cookies 2012 magazine, but a link to the recipe can be found here:
3/4 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
1 box (4-serving size/3 oz./8.5 gm) raspberry-flavored gelatin
1 egg
2 cups Gold Medal® all-purpose flour
2 tablespoons yellow candy sprinkles
In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths (or more) of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Makes 3 dozen cookies
Poinsettia On a Crackled Distressed Sugar Cookie!
Crackled/Distressed cookie tutorial - Ep 1 of a series!
Check back often to see the other flowers in this series.
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How to Make Spritz Cookies!! Classic Spritz Cookie Recipe
Learn how to make classic spritz cookies! Including how to use both new and old cookie presses. These cookies are slightly crunchy, buttery, not too sweet and absolutely, the most addicting cookies you will ever have! They are a tradition on many holiday tables but many folk have problems making them. Let me take all the guess work out of it!
What you'll need:
2 sticks (1 cup) unsalted butter, softened
2/3 cup granulated sugar
2 large egg yolks
2 tsp milk
2 tsp vanilla extract
1/2 tsp almond extract
2-1/4 cups all-purpose flour
1/4 tsp salt
Cream together butter and sugar in a large bowl until creamy. Add in wet ingredients and mix well. Add in flour and salt and mix to combine. Color the dough if you wish to do so or leave it plain. **DO NOT REFRIGERATE DOUGH** Put into a cookie press and press out onto an ungreased, room temp cookie sheet. Decorate if desired with colored sugar, dragees, nonpareils, sprinkles, etc. Bake in a preheated 350*F oven for 9-11 minutes or until done but not browned. Let cool a few minutes on the cookie sheet and then remove to a wire rack to cool completely. Let cookie sheet cool before pressing out more cookies. If using a new press, makes 7-8 dozen cookies. If using an old press, makes 3-4 dozen cookies. Store in an airtight container. Enjoy!
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How to Make Simple Lemon Royal Icing Transfers | The Bearfoot Baker
Use this FREE Lemon Royal Icing Template to make some lemon royal icing transfers for your cookies. Make them ahead of time so your decorating will be easy.
Christmas Cookie Countdown part 1 conclusion
Liz shows Chris on Daytime Tri-cites how to display Ricotta Lemon Cookies and Poinsettia cookies on a small cookie tray for a sweet presentation. Both cookies can be made a head and frozen without decorating for up to 3 months.
recipes:
Lemon Cardamom Snickerdoodles with Hetal Vasavada
Check out our ‘Doodle Demo with Hetal Vasavada (@milkandcardamom.) Hetal is baking her Lemon Cardamom Snickerdoodles and you don’t want to miss it. (If you cook a lot, you definitely have all the ingredients at home!) You can find the recipe on cherrybombe.comAnd bonus: Cherry Bombe’s Donna Yen (@donzumoto) is joining Hetal to bake along. Thanks to Kerrygold and Amazon Home for sponsoring this demo and our Holiday Baking Extravaganza programming!
Recorded 12/20/2020 on Zoom.