Kosin store kitchen knife rack

Thumbs up if you like Christmas cookies! I realize now why my blossoms didn't blossom as prettily as they should. You pretty much have to cut all the way down to the very bottom of your ball of cookie and really help to spread it out. They are still pretty, regardless, and they taste very raspberry-y. I got this recipe from my Betty Crocker Christmas Cookies 2012 magazine, but a link to the recipe can be found here: www.bettycrocker.com 3/4 cup butter or margarine, softened 1/2 cup sugar 1 teaspoon vanilla 1 box (4-serving size) raspberry-flavored gelatin 1 egg 2 cups Gold Medal® all-purpose flour 2 tablespoons yellow candy sprinkles In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour. Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour. Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths (or more) of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie. Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes. Makes 3 dozen cookies