Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup white sugar

  3. 1 teaspoon ground cinnamon

  4. 3/4 teaspoon baking powder

  5. 1/4 teaspoon salt

  6. 1/2 cup butter, chilled

  7. 1 egg

  8. 1/4 cup milk

  9. 2/3 cup seedless raspberry jam

  10. 2 cups confectioners' sugar

  11. 2 tablespoons milk

  12. 1/2 teaspoon vanilla extract

  13. 1/4 cup cinnamon red hot candies

  14. 4 drops green food coloring

Instructions Jump to Ingredients ↑

  1. In a large bowl combine the flour, white sugar, ground cinnamon, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl beat the egg and 1/4 cup of milk. Add this to the crumb mixture until the dough is moistened. Cover and refrigerate for at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). On a lightly floured surface roll out the dough to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place on ungreased baking sheets. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks. Once cool spread jam on half of the cookies then top each with another cookie. To Make Glaze: Combine the confectioners' sugar, 2 tablespoons milk and vanilla until smooth. Spread glaze over the cookie and decorate with red cinnamon candy before the glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.


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