Recipe by: Karin Christian (website)
“A spicy sandwich cookie filled with raspberry or blackberry jam and decorated with “holly”.”
| Servings | Cook Time |
| 12 | 10m |
| Servings |
| 12 |
| Cook Time |
| 10m |
Servings:
Units:
Ingredients
- 2 cups all-purpose flour
- 1 cup white sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup butter chilled
- 1 egg
- 1/4 cup milk
- 2/3 cup seedless raspberry jam
- 2 cups confectioners' sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/4 cup cinnamon red hot candies
- 4 drops green food coloring
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Ingredients
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Servings: Units: |
Instructions
- In a large bowl combine the flour, white sugar, ground cinnamon, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl beat the egg and 1/4 cup of milk. Add this to the crumb mixture until the dough is moistened. Cover and refrigerate for at least 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- On a lightly floured surface roll out the dough to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place on ungreased baking sheets.
- Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks. Once cool spread jam on half of the cookies then top each with another cookie.
To Make Glaze
- Combine the confectioners' sugar, 2 tablespoons milk and vanilla until smooth. Spread glaze over the cookie and decorate with red cinnamon candy before the glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies.
