Jam Poinsettia Cookies
Ingredients
1 ½ cups flour
2 tablespoons sugar, plus more for sprinkling
1 ½ sticks butter, cold and cubed
¼ cup sour cream
1 egg white
Strawberry jam or preserves
Steps
Combine 1 ½ cups of flour and 2 tablespoons of sugar in a medium sized bowl
Cut in 1 ½ sticks of cold, cubed butter until the mixture is crumbly
Add ¼ cup of sour cream and stir with a fork until the dough holds together
Wrap the dough and chill in the refrigerator for several hours or overnight
Divide the dough in half, working with only half the dough at a time, leaving the other half refrigerated
Spread some flour on the counter and roll the dough out into a rectangle a quarter of an inch thick
Cut the dough into 2 ½ inch squares
Transfer the cookie squares to a parchment paper lined tray
Cut lines from each corner to the center of the square of the cookie without cutting all the way through the middle
Carefully fold every other triangle over, pressing the tip into the center of the cookie to form a pinwheel shape
Make sure to press hard enough to get the cookie to stick in the center but not bread the edges of the pinwheel
Place the folded cookies in the fridge to chill for 15 minutes
Brush the cookies with some egg white
Sprinkle the cookies with some additional sugar on top
Spoon a small dollop of strawberry jam in the center of each cookie
Bake the jam poinsettia cookies in the oven at 375 degrees Fahrenheit for 12 to 14 minutes or until golden brown
Remove the cookies from the oven and transfer to a wire rack to cool completely