Holly Berry Cookies (Arizona)

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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.
Nutrition Facts

1 each: 171 calories, 4g fat (3g saturated fat), 20mg cholesterol, 81mg sodium, 32g carbohydrate (23g sugars, 0 fiber), 2g protein.Originally published as Holly Berry Cookies in Taste of Home December/January 1999

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