Raspberry Poinsettia Blossoms

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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.

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