Poinsettia Sugar Cookies by Lisa H.

Note: I did not like the way the red cookies turned out at all... I wasn't able to get a true-red color, and despite using "no-flavor red" the frosting still tasted like food coloring. I suggest sticking with white frosting with the red and green centers. They were much more eye-pleasing and tasty.

Our Best Bites Sugar Cookies (from www.ourbestbites.com)

1 C real butter (no substitutions!) 
1 C sugar 
1 egg 
1 1/2 t almond extract (you could use vanilla instead) 
3 C flour 
1 1/2 t baking powder 
1/2 t salt 

Cream butter and sugar until light and fluffy- about 2 minutes. Add in eggs and extract and mix to incorporate.

In a separate bowl combine flour, baking powder and salt and whisk to combine. Slowly add the flour mixture to the butter mixture and mix until completely combined.

Split dough into 3 balls and roll out on wax paper. Chill for about 30 minutes (this helps cookies keep their shape) and cut shapes.   For poinsettia cookies, use a small round or flower shaped cutter.
Bake at 350 for 8-12 minutes on an ungreased cookie sheet. Cool completely before frosting.



Decorating Frosting:


1 c. butter, softened
2 lb. powdered sugar
1-2 tsp. vanilla
2-4 Tbsp. milk
1 tsp. meringue powder
Dash of salt


Cream butter until fluffy. Add powdered sugar and cream together. Mix in vanilla and salt.  Add milk 1 Tbsp. at a time and cream until you reach the consistency you want.


Put a dab of frosting in the middle and add candies (red and green mini M&M candies, mini-chocolate chips, etc.). Use a leaf tip and decorating bag to make flower petals.