Pretty Poinsettia Cookies

Happy New Year, bakers and cakers!

First of all, I hope you all had a safe and joyous holiday season and that 2013 brings you only the best, both in and out of your kitchen. There are so many ways to celebrate this festive time of year--yet, in my book, there's nothing as sugary sweet as some good, old-fashioned baking to make the holidays just perfect.

This season, I was delighted to make six types of Christmas cookies: strawberry, chai spice, peanut butter oatmeal chip, iced sugar, chocolate mocha, and these adorable little guys shaped like poinsettias. (As you can see, I had a very eager baker's apprentice, aka my wonderful nephew, assisting my husband and me. Our little cutie did a terrific job, especially since it was his first time baking!)

These poinsettia cookies are so delicate and lovely, but the best part about them is their versatility. Since it was Christmas, I decorated these little treats with a red and green color scheme of sprinkles and cherries. Substitute those garnishes for pastel candies and non pareils, however, and these holiday poinsettias turn into a gorgeous Eastertime bouquet. Blue, green, and orange flourishes change them into beautiful blossoms befitting a birthday, brunch, or any "just because" occasion. Play around with the toppings as much as you wish--try swapping the candied cherries for jellybeans, gumdrops, or M&Ms, for instance. I'd love to know what kinds of fun and creative combos you all cook up!

I made a couple of small changes to the original recipe, which you can find here. First, I switched around the amounts of almond and vanilla extracts, as my hubby loves almonds, but not almond flavoring! This switcheroo gave the cookies a more subtle, but not bland, taste. Additionally, I left the candied cherries whole rather than quarter them. I'd love to say that I had a good reason for this, but, quite frankly, I just forgot. :) In the end, I like the way the whole cherries "pop" off the cookies, and if it saved me a step, why not?

Pretty Poinsettia Cookies
Adapted From The Taste of Home Baking Book, 2007

1 C butter, softened
1 C confectioner's sugar
1 egg
1 tsp. almond extract
1 1/2 tsp. vanilla
2 1/2 C all-purpose flour
1 tsp. salt
Red and green decorator's sugar
Red and green candied cherries

In a large mixing bowl, cream butter and sugar until light and fluffy. Add egg and extracts; mix well. Combine flour and salt; gradually add to creamed mixture. Divide dough in half; wrap in plastic wrap. Chill overnight or until firm.

On a lightly floured surface, roll out one portion of dough into a 12". x 10" rectangle, about 1/8" thick. Cut into 2". squares. In each square, make 1" slits in each corner. Bring every other corner up into center to form a pinwheel; press lightly. Sprinkle cookies with red and green sugars and press a candied cherry into the center of each.

Place 1" apart on ungreased baking sheets. Bake at 350 degrees for 10 minutes. Cool 1-2 minutes before removing to a wire rack.