Raspberry Poinsettia Blossoms

Name: Raspberry Poinsettia Blossoms
Prep time: 25 min
Total time: 1 h 50 min
Yield: 36
Ingredients: 3/4 cup butter or margarine, softened; 1/2 cup sugar; 1 teaspoon vanilla; 1 box (4-serving size) Jell-O™ raspberry-flavored gelatin; 1 egg; 2 cups Gold Medal™ all-purpose flour; 2 tablespoons yellow candy sprinkles

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Betty Crocker Kitchens

Updated Apr 12, 2016

Raspberry Poinsettia Blossoms

(58)

2 Questions

Write a Review
Ask a Question

Prep Time 25 min
Total 1 hr 50 min
Servings 36
Ingredients 7

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Ingredients

3/4 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
1 box (4-serving size) Jell-O™ raspberry-flavored gelatin
1 egg
2 cups Gold Medal™ all-purpose flour
2 tablespoons yellow candy sprinkles

Make With

Gold Medal Flour

Instructions

Step
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.
Step
2

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