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Holly Berry Cookies

What would Christmas be without overflowing tins of cookies? These festive filled cookies are the all time favorites of my family. Back when our children were small, we began baking them the day after Halloween and put them away in the freezer.

24 ServingsPrep: 30 min. + chilling Bake: 10 min. + cooling

Ingredients

2 cups all-purpose flour
1 cup sugar
1 teaspoon ground cinnamon
3/4 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cold butter, cubed
1 egg
1/4 cup 2% milk
2/3 cup seedless raspberry jam
GLAZE:
2 cups confectioners' sugar
2 tablespoons 2% milk
1/2 teaspoon vanilla extract
Red-hot candies
Green food coloring

Directions

In a large bowl, combine the first five ingredients. Cut in butter
until mixture resembles coarse crumbs. In a small bowl, beat egg and
milk. Add to crumb mixture just until moistened. Cover and
refrigerate for 1 hour or until dough is easy to handle.
On a lightly floured surface, roll out dough to 1/8-in. thickness.
Cut with a 2-in. round cookie cutter. Place on ungreased baking
sheets. Bake at 375° for 8-10 minutes or until edges are lightly
browned. Cool on wire racks. Spread jam on half of the cookies; top

2 of 2

Holly Berry Cookies (continued)

Directions (continued)

each with another cookie.
In a small bowl, combine the sugar, milk and vanilla until smooth;
spread over cookies. Decorate with red-hots before glaze is set. Let
dry. Using a small new paintbrush and green food coloring, paint
holly leaves on cookies. Yield: 2 dozen.

Nutrition Facts: 1 serving (1 each) equals 171 calories, 4 g fat (3 g saturated fat), 20 mg cholesterol, 81 mg sodium, 32 g carbohydrate, trace fiber, 2 g protein.