Holly Berry Cookies Recipe

5 2 3
Holly Berry Cookies Recipe
Holly Berry Cookies Recipe photo by Taste of Home
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Holly Berry Cookies Recipe

Read Reviews
5 2 3
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 10 min. + cooling
MAKES:
24 servings
TOTAL TIME:
Prep: 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 large 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 Hots
  • 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 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.
Originally published as Holly Berry Cookies in Taste of Home December/January 1999, p31

Nutritional Facts

1 each: 171 calories, 4g fat (3g saturated fat), 20mg cholesterol, 81mg sodium, 32g carbohydrate (23g sugars, 0 fiber), 2g protein.

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  • 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 large 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 Hots
  • Green food coloring
  1. 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.
  2. 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 each with another cookie.
  3. 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.
Originally published as Holly Berry Cookies in Taste of Home December/January 1999, p31

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MY REVIEW
Rella13 User ID: 7518371 24390
Reviewed Dec. 3, 2013

"I look forward to making these every year. I was a bit skeptical when it came to a combination of cinnamon cookies and raspberry jam, but these really are the best cookies ever."

MY REVIEW
dragonflymyty User ID: 6378455 50172
Reviewed Dec. 16, 2012

"I make these every year. They are delicious and add a beautifully colorful cookie to my cookie platters. They look hard, but are very easy!"

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