Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 1 cup granulated sugar

  3. 1 teaspoon ground cinnamon

  4. 3/4 teaspoon baking powder

  5. 1/4 teaspoon salt

  6. 1/2 cup cold butter (no substitutes)

  7. 1 large egg

  8. 1/4 cup milk

  9. 2/3 cup seedless raspberry jam Glaze:

  10. 2 cups powdered sugar

  11. 2 tablespoons milk

  12. 1/2 teaspoon vanilla extract Red-hot candies Green food coloring

Instructions Jump to Ingredients ↑

  1. In a large bowl, combine the first five ingredients. Cut in the butter with a pastry cutter until mixture resembles coarse crumbs.

  2. In a small bowl, whisk together egg and milk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until dough is easy to handle.

  3. On a lightly floured surface, roll out dough to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Place on ungreased baking sheets.

  4. Bake at 375°F (190°C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks.

  5. Spread jam on half of the cookies; top each with another cookie.

  6. In a small mixing bowl, combine powdered sugar, milk and vanilla until smooth. Spread over cookies.

  7. Decorate with red-hots before glaze is set. Let dry.

  8. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.


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