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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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A spicy sandwich cookie filled with raspberry or blackberry jam and decorated with holly . 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 |
Directions:
1. 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.
2. Preheat oven to 375 degrees F (190 degrees C).
3. 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.
4. 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.
5. 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.
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