Christmas Poinsettas and cookies

After being introduced in the United States in 1828, the number of varieties of the poinsetta have grown to over 100.  The favorite is of course the red poinsettias, while the rest of the country enjoy the white and pink varieties.  Contrary to popular opinion, poinsettias are not poisonous, and grow naturally as a shrub which can grow over 10 feet tall.

Poinsettia Cookies

Add these colorful poinsettia cookies to your buffett along with a plant, to brighten up your Christmas dinner.

2 cups confectioners sugar
1 cup butter or margarine softened
2 eggs
1 t vanilla extract
1/2 t rum extract
3 cups of flour
1 t salt
1 cup shredded coconut
1 cup butterscotch chips
Granulated sugar
1/2 cup candied cherries, cut in wedges

Cream confectioners sugar and butter.  Add eggs, and extract.  Sift together flour and salt.  Stir into butter mixture.  Stir in coconut and 3/4 cup of the butterscotch chips.  Chill dough until firm.  Roll into 1 inch balls.  Place onto ungreased baking sheet.

Flatten cookie with the bottom of a glass dipped in granulated sugar.  Place a butterscotch chip in the center of each cookie.  Place cherry wedges in a circle to resemble a poinsettia.  Bake at 375 degrees for 12 minutes.

This recipe from www. oldrecipebook.com/christmascookie.shtml
Picture from same website.
Poinsettia and little girl from pinterest.

Happy baking
Karen