Raspberry Poinsettia Blossoms

In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon until well blended.

On low speed, beat in flour.

Shape dough into 1¼-inch balls.

Cover; refrigerate 1 hour.

Heat oven to 375°F.

On ungreased cookie sheets, place balls 2 inches apart.

With sharp knife, make 6 cuts in top of each ball about three-fourths 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 ⅛ teaspoon 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 racks.