Raspberry Poinsettia Blossoms

Dairy Free
Raspberry Poinsettia Blossoms
110 min.
36
83kcal

Suggestions


Indulge in the delightful charm of Raspberry Poinsettia Blossoms, a stunning treat that is not only visually appealing but also dairy-free! Perfect for any occasion, these cookies are a wonderful addition to your antipasti platter, a delightful starter, or a sweet snack that will impress your guests. With their vibrant raspberry flavor and festive appearance, they are sure to be a hit at holiday gatherings or casual get-togethers.

What makes these blossoms truly special is their unique shape, resembling beautiful flowers in full bloom. The combination of buttery goodness and the fruity essence of raspberry-flavored gelatin creates a melt-in-your-mouth experience that is both satisfying and refreshing. Plus, the cheerful yellow candy sprinkles add a touch of whimsy, making them a perfect centerpiece for your dessert table.

With a preparation time of just 110 minutes and yielding 36 delightful servings, these cookies are not only easy to make but also a fantastic way to share joy with family and friends. Each cookie contains only 83 calories, allowing you to enjoy a sweet treat without the guilt. So, roll up your sleeves and get ready to create these enchanting Raspberry Poinsettia Blossoms that will leave everyone asking for seconds!

Ingredients

  • 0.8 cup butter softened
  • 0.5 cup sugar 
  • teaspoon vanilla 
  • box raspberry gelatin (4-serving size)
  •  eggs 
  • cups flour all-purpose
  • tablespoons sprinkles yellow

Equipment

  • bowl
  • baking sheet
  • oven
  • knife
  • wire rack
  • hand mixer

Directions

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

Nutrition Facts

Calories83kcal
Protein5.24%
Fat43.26%
Carbs51.5%

Properties

Glycemic Index
4.03
Glycemic Load
5.77
Inflammation Score
-2
Nutrition Score
1.3243478224815%

Nutrients percent of daily need

Calories:83.39kcal
4.17%
Fat:4.03g
6.2%
Saturated Fat:0.87g
5.41%
Carbohydrates:10.79g
3.6%
Net Carbohydrates:10.6g
3.86%
Sugar:5.35g
5.94%
Cholesterol:4.55mg
1.52%
Sodium:57.51mg
2.5%
Alcohol:0.04g
100%
Alcohol %:0.26%
100%
Protein:1.1g
2.2%
Selenium:2.9µg
4.15%
Vitamin B1:0.06mg
3.7%
Vitamin A:175.76IU
3.52%
Folate:13.4µg
3.35%
Vitamin B2:0.04mg
2.54%
Manganese:0.05mg
2.42%
Vitamin B3:0.41mg
2.06%
Iron:0.35mg
1.93%
Phosphorus:14.34mg
1.43%
Vitamin E:0.16mg
1.09%