Poinsettia Cookies

Ingredients:

• 1 package (220 g) of cream cheese at room temperature
• 220 g of butter at room temperature
• 3 tbsp. granulated sugar
• 2 and 3/4 cups premium flour + extra for dusting
• 0.5 tsp fine salt
• Red decorative sugar, for sprinkling
• White decorative sugar, for sprinkling
• Green decorative sugar, for sprinkling
• 18-20 yellow candies, such as M&M's

Preparation:

1. In a large bowl, beat the cream cheese, butter, and granulated sugar with a mixer on medium-high speed until light and fluffy, about 2 minutes, scraping down the sides of the bowl with a rubber spatula.
2. Reduce mixer speed to low and beat in flour and salt until smooth. Divide the dough in half and place on two large pieces of plastic wrap. Flatten each piece into a 1 cm thick disk and wrap in plastic wrap. Refrigerate until completely set, at least 1 hour or overnight.
3. Preheat oven to 350°F (175°C) and line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 disk of dough to a thickness of approximately 0.3 cm (1/4 inch), dusting with flour as needed.
4. Using a sharp knife or a square cookie cutter, cut 8-cm squares from the dough (you should have 6-7 squares). Using a spatula, transfer them to one of the prepared baking sheets, spacing them 5 cm apart. Wrap the dough scraps and refrigerate.
5. Make a 4 cm long slit in all four corners of each dough square to create 8 corners. Fold every other corner to the center of the square. Refrigerate while you make the leaves.
6. Cut enough leaves from the dough scraps (using a knife or a leaf-shaped cutter) to make two leaves for each flower. Arrange the leaves on another prepared baking sheet. Lightly moisten with water and sprinkle with green sugar. Refrigerate.
7. Lightly moisten the dough flowers with water and sprinkle half with red sugar and half with white sugar. Moisten the ends of two leaves and tuck them under the flower from opposite sides. Don't press down on the dough; the leaves will stick during baking.
8. Bake, rotating the baking sheets halfway through, until the cookies are puffed and the edges are golden, 20-25 minutes. Immediately press a yellow candy into the center of each flower. Let cool for 5 minutes, then transfer the cookies to a wire rack and let cool completely. Repeat with the remaining dough disk and any remaining trimmings.