| 1 | Oven 325°F. |
| 2 | note--cookie dough must pass easily through a cookie press. |
| 3 | It may be necessary to add from ?to ?cup more flour to adjust consistency. |
| 4 | cream all ingredients on mixer except flour. |
| 5 | Work in flour by hand. |
| 6 | to make poinsettias: reserve ?cup dough to color green for leaves. |
| 7 | Using red vegetable color, color dough to desired shade. |
| 8 | Use sunburst plate of cookie press for flower. |
| 9 | to make leaves: using green vegetable color, color dough to desired shade. |
| 10 | Take a pinch of dough in palm of your hand. |
| 11 | Roll with finger of other hand in your palm to tapered shape. |
| 12 | Lay on ungreased sheet. |
| 13 | Take a fork dipped in 4x sugar and flatten green to make leaf. |
| 14 | Space leaves four to a row, making 3 rows of leaves. |
| 15 | Do all leaves first. |
| 16 | The with press filled with red dough, drop out red flower at the bottom of the leaf. |
| 17 | With toothpick, indent center of flower and put silver dragee in center. |
| 18 | Bake at 325°F for 10 minutes. |
| 19 | Cool on racks. |
| 20 | Store in tin box between layer of wax paper. |
