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Home » cookie » Poinsettia Cookie

Poinsettia Cookie

November 30, 2016 by Emily Hutchinson

Using the Wilton leaf tip follow the tutorial. I used Wiltons gold and white sprinkles and layer Cake Shops red sugar pearls for the centers. Click the highlighted words to buy the tips and sprinkles.

I am such a huge fan of rhubarb. I do like strawberry rhubarb but in my opinion just straight rhubarb is better. I developed this roasted rhubarb crumble cookie recipe in hopes that you’d fall in love with rhubarb too, if you aren’t already a lover. Rhubarb has a distinct tart flavor that becomes delicious…

Read More

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Reader Interactions

Comments

  1. Laura Vedaa

    December 1, 2016 at 3:12 pm

    Please have these items on line to buy – simply amazing ? Thank You ?

  2. Lois Wieler

    December 6, 2016 at 5:43 pm

    What kind of icing did you use? I love your posts!
    Lois Wieler

    • Emily Hutchinson

      December 13, 2016 at 5:14 pm

      Hi Lois, I use buttercream and I will be sharing my favorites with everyone. Thankyou. please subscribe to my newsletter 🙂

  3. Jodi

    December 14, 2016 at 6:34 pm

    What would be the best way to package these for gifting?

    • Emily Hutchinson

      December 21, 2016 at 9:38 pm

      Hi Jodi, a thin crust forms so you can bag them. they will smash if too much pressure is applied. They dont dry hard like Royal icing 😉

  4. Christine

    March 6, 2017 at 3:49 am

    What is the tip number you used for the poinsettias?

    • Emily Hutchinson

      March 6, 2017 at 4:11 am

      366

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Read More

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