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Lemon Poinsettia Cookies

Lemon Poinsettia Cookies is built on Sugar, All Purpose Flour, Baking Powder, Salt, and Cream Cheese. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 cup
• 3 1/2 cup
• 1 tsp
• 1/4 tsp
• 1 pkg
• 1/2 cup

Method (preview)

1. 1

   Fresh mint leaves 1 pt Strawberries, sliced

2. 2

   Cream Cheese Spread

3. 3

   Heat oven to 375øF. Mix sugar, shortening, margarine, vanilla and egg in large bowl. Stir in flour, baking powder and salt.

4. 4

   Roll half of dough at a time 1/4 inch thick on lightly floured surface.

5. 5

   Cut with 3 inch round or scalloped cutter.

6. 6

   Place 2 inches apart on ungreased cookie sheet.

7. 7

   Bake 10 to 12 minutes or until light brown.

8. 8

   Cool slightly; remove from cookie sheet. Cool completely on wire rack.

9. 9

   Spread about 2 teaspoons Cream cheese spread over each cookie.

10. 10

    Arrange mint leaves and sliced strawberries on spread to resemble poinsettias.

11. 11

    Refrigerate any remaining cookies.

12. 12

    About: 2 1/2 dozen cookies.