Raspberry Poinsettias Blossoms

Raspberry Poinsettias Blossoms

INGREDIENTS

3/4 cup butter or margarine, softened

1/2 cup sugar

1 teaspoon vanilla

1 box (4-serving size) raspberry-flavored gelatin

1 egg

2 cups all-purpose flour

2 tablespoons yellow candy sprinkles

DIRECTIONS

1 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. 2 Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour. 3 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 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. 4 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.

During the holidays, time can be the greatest gift. Why not get together with a few friends and host a cookie exchange? This is a great recipe to share.

For a flavor twist, use strawberry-, cranberry- or cherry-flavored gelatin instead of the raspberry.