Mother's Poinsettias (Christmas)
Yield
1 batchPrep
30 minCook
10 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
almond extract
|
*
|
| ½ | teaspoon |
salt
|
|
| 2 | e |
eggs
|
*
|
| 3 | cups |
all-purpose flour
sifted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
almond extract
|
*
|
| 2.5 | ml |
salt
|
|
| 2 | e |
eggs
|
*
|
| 7.1E+2 | ml |
all-purpose flour
sifted |
|
Directions
Preheat oven to 325℉ (160℃).
NOTE--Cookie dough must pass easily through a cookie press.
It may be necessary to add from ¼ to ½ cup more flour to adjust consistency.
Cream all ingredients on mixer except flour.
Work in flour by hand.
TO MAKE POINSETTIAS: Reserve ½ cup dough to color green for leaves.
Using red vegetable color, color dough to desired shade.
Use sunburst plate of cookie press for flower.
TO MAKE LEAVES: Using green vegetable color, color dough to desired shade.
Take a pinch of dough in palm of your hand.
Roll with finger of other hand in your palm to tapered shape.
Lay on ungreased sheet. Take a fork dipped in 4x sugar and flatten green to make leaf.
Space leaves four to a row, making 3 rows of leaves.
DO ALL LEAVES FIRST.
The with press filled with red dough, drop out red flower at the bottom of the leaf.
With toothpick, indent center of flower and put silver dragee in center.
Bake at 325F for 10 minutes. Cool on racks.
Store in tin box between layer of wax paper.
