Poinsettia Pinwheel Cookies

• 1 cup butter, softened
• 1 cup confectioners' sugar
• 1 egg
• 2 to 3 drops red food coloring
• 2-1/3 cups all-purpose flour
• 3/4 teaspoon salt
• 1/4 cup finely crushed red-hot candies
• 1 cup confectioners' sugar
• 4 teaspoons milk
• Additional red-hot candies

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. Refrigerate for at least 1 hour or until firm.
2. On a lightly floured surface, roll out one portion of dough into a 12x10-in. rectangle. With a sharp knife or pastry wheel, cut dough into 2-in. squares. Place 1 in. apart on lightly greased
3. . 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.
4. Bake at 350u0b0 for 7-9 minutes or until set. Remove to wire racks to cool completely. Combine the confectioners' sugar and milk. Pipe 1/2 teaspoon frosting in center of each cookie; top with red-hot.

butter, sugar, egg, coloring, flour, salt, red, sugar, milk

Taken from www.tasteofhome.com/recipes/poinsettia-pinwheel-cookies/ (may not work)