There's a story here.
These cookies originally started out as Raspberry Poinsettia Blossoms, from this recipe. However, when I first attempted this recipe four years ago, they did not look anything like the picture. The petals didn't separate; I spent my time cutting and spreading only to have them bake together, leaving faint knife marks in the dough. But, y'all they were delicious. They weren't pretty, but oh so delicious.
At the time, I wasn't sure if it was because I had been baking for hours and hours before attempting the recipe, the heat of the kitchen/oven, the wearing of my patience, or.... who knows? But I thought someday I'd give these cookies another try.
And no better time than the present, right?
Welp, failure again. I had the same exact issues...baking together and faint knife marks. I mean what does a cookie baker need to do to get these poinsettias to POINT?! These are just impossible. I do not have the cookie baking skills for these beautiful Christmas treats.
Fortunately, I only tried a few cookies at first. Remembering my previous dilemma, I tread carefully just to see the results. Round cookies. My result was four round cookies with knife marks. Four ridiculous (but tasty) round cookies.
"These look like Rudolph noses," I stated when I set the cookies on a rack to cool.
"THESE LOOK LIKE RUDOLPH NOSES!"
Rudolph-the-Red-Nosed Reindeer cookies they are indeed! And that was how this new tasty raspberry, red and circular cookie came about.
'Twas a good night.
Raspberry Rudolph Noses
*slightly adapted from this recipe
Yields about 3 dozen cookies
3/4 c coconut oil, softened
1/4 c sugar
1-2 t vanilla extract
1 box (4-serving size) raspberry-flavored gelatin
1 flax egg (1 T flaxseed + 3 T water)
1 c all-purpose flour
1 c whole-wheat pastry flour
Preheat oven 375 degrees. In large bowl cream together coconut oil, sugar, vanilla, gelatin and flax egg until well combined. Stir in flours and mix well. Roll the dough into about 1" balls and place on cookie sheet, slightly flattening balls with your palm. Bake 9 minutes, but make sure to take them out before the edges start to brown, letting them cool on the pan another five minutes before removing to racks to cool.
With Love and God Bless,