Almost too pretty a cookie to eat, but they taste so good! I actually won first prize for these cookies when I was a girlscout at age 13. Although I am unsure of the origin of the recipe, I thought it was too good to keep to myself. If you're creative and are up for a challenge, this is a perfect recipe for you. (requires a clean small paintbrush).15 servings 1 hour preparation.
- 2 cups flour
- 1 cup sugar
- 1 teaspoon cinnamon
- ¾ teaspoon baking powder
- ⅔ cup raspberry jam
- ½ teaspoon vanilla
- ½ cup butter or margarine
- ¼ cup milk
- 1 beaten egg
- Combine flour, sugar, cinnamon, baking powder, and ¼ tsp salt.
- Cut in margarine (like pie dough).
- Make a well in the center of the dough.
- Combine egg and ¼ cup milk and pour them into the well.
- Stir dough until moist.
- Flour a flat surface and roll dough out to ⅛" thick.
- Cut into 2" circles.
- Bake at 375°F for 8–10 minutes.
- Place on a rack to cool.
- Once cooled, place ½ tsp jam on the bottom of one cookie.
- Cover the jam with another cookie, ie cookie- jam- cookie.
- In a small bowl stir together powdered sugar, vanilla and enough milk to make a glaze.
- Glaze the top of one side of each double cookie and place 2-3 cinnamon candies into the glaze.
- The candies are to be the holly berries.
- Allow glaze to set.
- Use a small clean paintbrush to paint several holly leaves and a stem on each cookie using green food coloring.