Prepare these rich butter and raspberry Christmas cookies. They have a delicious flavor, a crispy texture on the outside and soft on the inside. They take the shape of a poinsettia which gives it a special touch.
Learn more about Gabriela Morales
Ingredients8 portions
Preparation
Preheat the oven to 180 ° C.
Combine sugar with butter, vanilla and egg. Beat until everything is well incorporated.
Add the package of raspberry jelly and flour.
Form balls of the same size.
Cover with non-stick plastic and refrigerate for 1 hour.
Spread the dough carefully and using a cookie sheet, trim the flowers.
Place them on a baking tray with waxed paper.
Bake at 180 ° C for 9-11 minutes.
Remove from the oven and let cool completely.
Sprinkle the chipas of yellow colors at the center of each flower.
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