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

1. Combine 1 ½ cups of flour and 2 tablespoons of sugar in a medium sized bowl

2. Cut in 1 ½ sticks of cold, cubed butter until the mixture is crumbly

3. Add ¼ cup of sour cream and stir with a fork until the dough holds together

4. Wrap the dough and chill in the refrigerator for several hours or overnight

5. Divide the dough in half, working with only half the dough at a time, leaving the other half refrigerated

6. Spread some flour on the counter and roll the dough out into a rectangle a quarter of an inch thick

7. Cut the dough into 2 ½ inch squares

8. Transfer the cookie squares to a parchment paper lined tray

9. Cut lines from each corner to the center of the square of the cookie without cutting all the way through the middle

10. Carefully fold every other triangle over, pressing the tip into the center of the cookie to form a pinwheel shape

    1. Make sure to press hard enough to get the cookie to stick in the center but not bread the edges of the pinwheel

11. Place the folded cookies in the fridge to chill for 15 minutes

12. Brush the cookies with some egg white

13. Sprinkle the cookies with some additional sugar on top

14. Spoon a small dollop of strawberry jam in the center of each cookie

15. Bake the jam poinsettia cookies in the oven at 375 degrees Fahrenheit for 12 to 14 minutes or until golden brown

16. Remove the cookies from the oven and transfer to a wire rack to cool completely

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