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Poinsettia Cookies


2 cups powdered sugar
1 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon rum extract
3 cups all-purpose flour
1 teaspoon salt
1 cup sweetened shredded coconut
1 cup butterscotch chips
Granulated sugar
1/2 cup candied cherries, cut into wedges

Beat together sugar and butter until creamy; beat in eggs and extracts. Stir together flour and salt, then blend into butter mixture. Stir in coconut and 3/4 cup of the butterscotch chips. Chill dough until firm, about 1 hour. Pre-heat oven to 375 F. Roll into 1 inch balls. Place on ungreased baking sheets. Flatten cookie with the bottom of a glass covered with a damp cloth and dipped in granulated sugar. Place a butterscotch chip in the center of each cookie. Place cherry wedges in a circle to resemble a Poinsettia flower. Bake about 12 minutes. Allow to cool on baking sheet for about 2 minutes then remove to wire racks to cool.

Note: Reviewers, help us out -- how many did this make?

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Reviews of Poinsettia Cookies:

1-3 of 3 reviews  

  A cookie baker in Nor Cal  Dec 14, 2011
Would make this again.
This is the same recipe that my Mom has used for the past 30 years during the holidays! These are unique and delicious! 5 stars

  A cookie baker in japan  Dec 11, 2011
Would make this again.
good I guess 3 stars

  A cookie baker in California  Dec 5, 2011
Would make this again.
I have made these for years. They have a haunting flavor, are a little crispy on the outside, softm chewy and tender on the inside. The poinsettia decor made by the cherries makes them so festive. They stand out! 5 stars

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