Raspberry Poinsettia Blossoms

Prep Time: 50 Minutes Start to Finish: 1 Hour 50 Minutes 3 dozen cookies

• ¾ cup butter, softened
• ½ 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

1 In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon until well blended. On low speed, beat in flour. Shape dough into 1¼-inch balls. Cover; refrigerate 1 hour.

2 Heat oven to 375°F. On ungreased cookie sheets, place balls 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 ⅛ teaspoon candy sprinkles into center of each cookie.

3 Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes; remove from cookie sheets to cooling racks.

1 Cookie: Calories 90; Total Fat 4g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 15mg; Sodium 45mg; Total Carbohydrate 11g (Dietary Fiber 0g); Protein 1g Exchanges: 1 Other Carbohydrate, 1 Fat Carbohydrate Choices: 1

Kitchen Secrets For a flavor twist, use strawberry-, cranberry- or cherry-flavored gelatin instead of the raspberry.