Poinsettia Pinwheel Cookies Recipe

Directions:

1. In a large bowl, cream butter and confectioners' sugar. Beat in egg and food coloring. Combine flour and salt; gradually add to the creamed mixture. Stir in red-hots. Divide dough in half; wrap in plastic wrap. Refrigerate for at least 1 hour or until firm.
2. On a lightly floured surface, roll out one portion of dough into a 12-in. x 10-in. rectangle. With a sharp knife or pastry wheel, cut dough into 2-in. squares. Place 1 in. apart on lightly greased baking sheets. Cut through dough from each corner of square to within 1/2 in. of center. Fold alternating points of square to center to form a pinwheel; pinch gently at center to seal. Repeat with remaining dough.
3. Bake at 350° for 7-9 minutes or until set. Remove to wire racks to cool. Combine the confectioners' sugar and milk. Pipe 1/2 teaspoon frosting in center of each cookie; top with red-hot. Yield: 5 dozen.