Ingredients
2 cups all-purpose flour1 cup sugar1 teaspoon ground cinnamon3/4 teaspoon baking powder1/4 teaspoon salt1/2 cup cold butter, cubed1 large egg, room temperature1/4 cup 2% milk2/3 cup seedless raspberry jamGLAZE:2 cups confectioners’ sugar2 tablespoons 2% milk1/2 teaspoon vanilla extractRed HotsGreen food coloring
Preparation
In a large bowl, combine the first 5 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° until edges are lightly browned, 8-10 minutes. 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.
