Sunday, December 4, 2011

National Cookie Day

A festive cookie for the season:  Poinsettia Cookie

1 cup butter, softened
1 cup sugar
1 large egg
1 1/2 tsp extract (peppermint or almond)
2 3/4 cups flour
1/8 tsp salt
 maraschino cherry halves

In a large bowl beat butter and sugar with mixer until fluffy.  Add egg and extract.  Add flour and salt.  Divide dough in quarters.  Refrigerate until used. Between two pieces of waxed paper roll one piece of dough into 10 1/2 inch square.  Trim edges to 10 inch square.  Cut five 2 inch strips both ways.  You'll have 25 2 inch squares.  Place some on ungreased cookie sheet.  Cut corner in 1 inch towards center.  Fold every other corner in to center making a pinwheel.  Place a cherry in center.  Bake about 15 minutes at 350 degrees until golden.  Transfer to wire rack to cool.  You can tint half the dough red for a colored poinsettia.

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