Raspberry Poinsettia Blossoms

Ingredients:

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

Directions:

1. In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon.
2. On low speed, beat in flour.
3. Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
4. Heat oven to 375°F.
5. On ungreased cookie sheets, place balls about 2 inches apart.
6. With sharp knife, make 6 cuts in top of each ball about three-fourths of the way through to make 6 wedges.
7. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake).
8. Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
9. Bake 9 to 11 minutes or until set and edges begin to brown.
10. Cool 2 to 3 minutes.
11. Remove from cookie sheets to cooling rack.
12. Cool completely, about 15 minutes.