A cinnamon-scented, beautifully decorated holiday cookie with raspberry filling.

Holiday Holly Berry Cookies

2 cups all-purpose flour

1 cup granulated sugar

1 teaspoon ground cinnamon

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup cold butter (no substitutes)

1 large egg

1/4 cup milk

2/3 cup seedless raspberry jam

 

Glaze:

2 cups powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

Red-hot candies

Green food coloring

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.

Makes 2 dozen.