1 c  Butter
1 c  Sugar
1 ts Vanilla
1 ts Almond extract
1/2 ts Salt
2    Eggs
3 c  Flour; sifted

Oven 325~.

NOTE–Cookie dough must pass easily through a cookie press. It may be
necessary to add from 1/4 to 1/2 cup more flour to adjust consistency.

Cream all ingredients on mixer except flour. Work in flour by hand.

TO MAKE POINSETTIAS:
Reserve 1/2 cup dough to color green for leaves. Using red vegetable
color, color dough to desired shade. Use sunburst plate of cookie press for
flower.

TO MAKE LEAVES:
Using green vegetable color, color dough to desired shade. Take a pinch
of dough in palm of your hand. Roll with finger of other hand in your palm
to tapered shape. Lay on ungreased sheet. Take a fork dipped in 4x sugar
and flatten green to make leaf. Space leaves four to a row, making 3 rows
of leaves. DO ALL LEAVES FIRST. The with press filled with red dough, drop
out red flower at the bottom of the leaf. With toothpick, indent center of
flower and put silver dragee in center. Bake at 325~ for 10 minutes. Cool
on racks. Store in tin box between layer of wax paper.