A cinnamon-scented, beautifully decoratedholiday cookie with raspberry filling.
Recipe: Holiday Holly BerryCookies
2 cups all-purpose flour1 cup granulated sugar1 teaspoon ground cinnamon3/4 teaspoon baking powder1/4 teaspoon salt1/2 cup cold butter (no substitutes)1 large egg1/4 cup milk2/3 cup seedless raspberry jamGlaze:2 cups powdered sugar2 tablespoons milk1/2 teaspoon vanilla extractRed-hot candiesGreen food coloring
In a large bowl, combine the first fiveingredients. Cut in the butter with a pastry cutter until mixture resembles coarse crumbs.
In a small bowl, whisk together egg andmilk. Add to crumb mixture just until moistened. Cover and refrigerate for 1 hour or until doughis easy to handle.
On a lightly floured surface, roll outdough to 1/8-inch thickness. Cut with 2-inch round cookie cutter. Place on ungreased baking sheets.
Bake at 375°F (190°C) for 8 to10 minutes or until edges are lightly browned. Cool onwire racks.
Spread jam on half of the cookies; topeach with another cookie.
In a small mixing bowl, combinepowdered sugar, milk and vanilla until smooth. Spread over cookies.
Decorate withred-hots before glaze is set. Let dry.
Using a small new paintbrush and greenfood coloring, paint holly leaves oncookies.
Makes 2 dozen.
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