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Holly Berry Cookies

By: Audrey Thibodeau

"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."

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Cook Time:
8 Min

Ready In:
38 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 24 servings

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
1 egg
1/4 cup milk
2/3 cup seedless raspberry jam
GLAZE:
2 cups confectioners' sugar
2 tablespoons 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 degrees F 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 mixing bowl, combine sugar, milk and vanilla until smooth; spread over cookies. Decorate with red-hot candies before glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.