POINSETTIA COOKIES RECIPES

Steps:

• Mix the cream cheese, butter, and egg yolk until smooth, then add the flour and baking powder. Mix until well blended and form into a disc. Wrap disc in plastic wrap and refrigerate for at least an hour (or up to 2 days).
• Divide the dough in half. On a lightly floured surface, roll half the dough into a 15x9 inch rectangle. (Return remaining dough to the refrigerator). With a sharp knife or a pizza cutter, trim uneven edges from the dough and cut the rectangle into 3-inch squares. Place the squares at least inch apart on parchment paper-lined sheet pans.
• Heat oven to 350F.
• Lightly whisk the reserved egg white and brush one dough square all over with the egg white. Using a sharp knife, cut the dough diagonally from each corner to within inch of the center of the square.
• Sprinkle one teaspoon colored sugar evenly over the whole square. Fold in every other point of the square to the center, forming a pinwheel, overlapping the corners at the center and pressing down gently to seal. Press an *M&M (Hope you've got enough!) in the center of the pinwheel, covering the points. Repeat with remaining squares.
• Bake for 9 to 12 minutes, until dry and very light golden.
• Repeat with reserved dough to make approximately 30 finished cookies.
• Store finished cookies between wax paper layers in an airtight container. Cookies will stay crisp and tasty for about 4 days.

Steps:

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